This recipe is Gluten Free, Dairy Free. Adapted from a cooking pleasures recipe.
2T organic ghee
1lb. of organic Brussels sprouts halved
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.