Herbed Squash and Brussel Sprouts

Approx. 125 Calories per serving. Recipe makes 2 servings.

I was in the mood for something warm and savory today. Brussel sprouts and butternut squash remind me of winter and since I felt wintery cold, I decided that they would be perfect together. I don't know what the technical cooking term is (or even if there is one) for a shallow skillet boil/saute/steam/braise, but that's how I cooked it.

Ingredients

• 1 small butternut squash (approx 2 1/2 cups)
• 12 small Brussel sprouts (approx. 1 1/3 cup)
• 1/8 cup vegetable stock
• 1/3 cup water
• 1/2 tsp garlic powder
• 1/2 tsp dried basil
• 1/4 tsp oregano
• 1/2 tsp red pepper flakes
• 1 tsp butter

Directions

1. Peel butternut squash and cut into 1/2 inch cubes.
2. Clean, trim, and cut Brussel sprouts in half.
3. Add water and vegetable stock to a skillet. Bring to a boil.
4. Add spices and mix well.
5. Add vegetables and mix well.
6. Cook until everything is tender but not mushy (approx. 4 minutes).
7. Add butter to skillet and let it melt, coating vegetables.
8. Serve as side dish (or meal).