Autumn Vegetables

This recipe is Gluten Free, Dairy Free. Adapted from a cooking pleasures recipe.



2T organic ghee 

1lb. of organic Brussels sprouts halved

1/4c water

1lb. organic butternut squash, cubed

1 1/2 tsp sea salt 

¼ tsp organic ground black pepper

¼ tsp organic ground nutmeg 

2T organic maple syrup 

½ c chopped organic pecans



Melt ghee in a large cast iron skillet over medium heat. Add Brussels sprouts and water. Cook covered for 5 minutes. Add squash, sea salt, pepper and nutmeg. Cover and cook 3 to 4 minutes or until squash is tender. (Don’t overcook or squash will be mushy).

Uncover, cook and stir 3 minutes or until water has evaporated and vegetables are slightly browned. Stir in syrup and cook 1 minute. Stir in pecans. Makes 6 servings.

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