When I first tasted this yummy blend of flavors and textures, my mouth was very happy and entertained. Then after a few bites, I realized that the rest of my body was contented because of the nutrition it was about to receive.
I learned about this recipe while in Rome and wanted to try it at home. Now that Brussels sprouts and Red Kuri (my favorite autumn squash) are in season, this is the perfect time.
Brussels sprouts were cultivated in Belgium in the 1600’s, so they really are Brussels sprouts,… well, from Brussels. These little cabbages seem to be one of the most disliked vegetables, but as of late, they are gaining popularity due to their high fiber content and array of health benefits. In this recipe, they are steamed and then sautéed in sea salt and olive oil, so they bitterness is gone and they take on a wonderful nutty flavor. In addition, this cooking process makes them more digestible.
Red Kuri is a beautiful autumn squash. It is similar to Kobacha squash in that the flesh is creamy and sturdy after it is cooked. It is native to Japan and is sometimes known as Baby Hubbard squash. One of the best perks of Red Kuri is that it does not need to be peeled. Actually when roasted in the oven, the skin gets nicely caramelized and adds vitamins and minerals to the dish. The cooked flesh is more substantial than butternut squash or acorn squash.
Brussels Sprouts with Red Kuri Squash
Hearty dinner from a modern Roman kitchen.
- 1 medium Red Kuri squash (can substitute Kobacha or butternut)
- 1/2 lb Brussels sprouts
- 1/4 cup pumpkin seeds
- 1 Tablespoon sesame seeds
- 1/4 cup raisins
- 2 crunchy apples (cut 1 apple into 8 wedges)
- 2 tsp lemon juice
- 1 tsp apple cider vinegar
- 1 Tablespoon mustard
- 6 Tablespoons olive oil
- The Vegetables:
- Cut off the top of the squash and spoon out the seeds. Cut the squash into 1/2-inch thick slices and then cut the slices in thirds (leave the skin on if using Red Kuri. Otherwise peel squash with vegetable peeler. HINT: to soften your squash to make it easier to slice and peel, set the whole squash in a 325 oven for 15 minutes). Preheat oven to 400 degrees F
- Cover a 13 x 9 inch baking pan with parchment paper and cover with cut squash, and 8 apples wedges. Broadcast 2 Tablespoons of olive oil over the top. Add a pinch of salt and a few grinds of fresh black pepper. Roast at 400 degrees F for 35 minutes until squash is just tender.
- Meanwhile, wash Brussels sprouts and cut each one in half. Steam over the stove for 10 minutes.
- Next, heat 2 tablespoons of olive oil in a medium saucepan and after steaming, add the Brussels sprouts. Be careful when you add the sprouts to the oil in case there is some water still on the Brussels sprouts, as the oil might splatter. Saute Brussels sprouts on medium for 10 minutes until nicely browned, stirring occasionally. Set aside. The Seeds:
- Place seeds in a dry sauce pan and turn to high. Roast the seeds for just a minute or two until they begin to get fragrant, not burnt. Set aside. The Topping:
- Cut the remaining apple into small pieces, Place cut apple, lemon juice, vinegar, mustard and 2 Tablespoons olive oil in Cuisinart (or put in a bowl and use a hand-help mixer). Mix briefly until the ingredients are well blended. Putting it all together:
- On a large serving platter, place squash, apples and Brussels sprouts. Brush on topping and sprinkle seeds and raisins over all. Serve hot with a loaf of crusty bread. This dish is hearty enough to make a complete meal. Buon appetito!