Meatless Monday for vegetarian foodies features recipes that elevate the “dining at home” experience. A weekly feast for your eyes, Mondays won’t be the same once you get a hold of these savory and seasonal dishes. Invite a friend over and start your week already satiated with good food and good conversation.
Got a recipe for ridiculously rich tasting risotto or a silky smooth sweet potato soup? Send your ideas for vegetarian foodie recipes here.
This week’s recipe was submitted by Amanda Paa, a veggie lover at heart and author of the recently published cookbook Smitten with Squash and seasonal food blog, Heartbeet Kitchen. Her passion is rooted in inspiring others to cook fresh and delicious meals, with a dash of uniqueness but not difficulty. Her motto: cook like you don’t have to clean.
Orange glazed brussel sprouts and butternut squash (serves 4-5 as a side dish)
- 1 lb. brussels sprouts washed, trimmed and halved
- 1 1/2 lb. butternut squash, peeled then diced into 1/2 in cubes (about 3 cups)
- 2 T olive oil, divided
- 1 cup Valdosta Pecan Mix (or 3/4 cup pecans + 3/4 cup dried cranberries)
Orange glaze mixture
Mix together glaze and set aside before making vegetables
- 2 T butter, melted
- 2 T honey
- 3 T fresh squeezed orange juice
- 1 T orange zest
- 1/2 t black pepper
- 2 t apple cider vinegar
- In a large saute pan, heat 1 T olive oil over medium heat. Swirl to coat pan, then add in squash.
- Stir the squash pieces so they are coated with oil and sprinkle with 1/4 t salt.
- Shake the pan so squash spreads out in an even layer and let cook, without stirring, so that they brown a bit on one side (several minutes).
- Stir and spread the pieces out again and let cook without stirring so more sides get browned.
- Let cook until the squash is soft, but holds it shape. (This will depend on the size you cut your squash so try one to test.) Once done, remove from heat and pour into a bowl.
- Heat the other tablespoon of oil over medium-high heat using the same pan. When it’s very hot, place the brussels sprouts cut side down in the oil, sprinkling with 1/2 t salt.
- Turn the heat to medium, and sear on one side until nicely browned, about three minutes.
- Turn the brussels sprouts over and cook on the other side until nicely browned and tender, three to five minutes. Some of the leaves can be charred dark brown or black.
- Turn heat down to low and add the squash back to the pan, along with the pecan mix.
- Stir in the glaze and cook for a few minutes, coating all ingredients and warming through.
Serve hot or at room temperature.
Simplicity expert and purveyor of provocative vegetarian cuisine, A.Michelle Blakeley, curates the new online magazine, The Vegetarian Aficionado. Connect with her on Twitter at @vegaficionado and Instagram at @vegetarianaficionado