Yeah, without reading the second part of this title, you could probably guess it was a French Fridays with Dorie post. And that Bill didn’t like it…well, I didn’t even give him a chance. I made 1/4 of the recipe so I would just have one serving for myself. Yes, it was darn tasty…I happen to love sage and would never have added it to squash nor Brussels sprouts without the nudge from Dorie. And the sweet apples and touch of brown sugar played up flavors in the squash and contrasted the “earthy” taste of the sprouts.
The chopped squash, apples and halved Brussels sprouts were tossed in olive oil then seasoned with salt and pepper. A serving’s worth was placed on a square of non-stick foil, then a single sage leaf placed atop before sealing the foil and baking at 400º for just 25 minutes. The recipe and preparation was really quite simple if you discount the peeling and chopping of the squash. I’m lucky to have all 10 digits intact after cutting that baby in half! A lovely dish…but I’ll just roast the rest of my sprouts. And boil up some peas for the hubby.
I did not find this recipe printed on line, but it is on page 352 of Around My French Table by Dorie Greenspan.
{ 49 comments… read them below or add one }
Interesting dish, Lizzy. My eyes were playing tricks on me, I read “it was darn tasty” as “it was darn nasty” and I did a double take. How silly of me!
I love Brussel sprouts, and I’ll definitely cook them with en papillote method (which I’ve never used for Brussel spouts). Squash made this dish more cheerful and bright! Simple and lovely dish!
Too funny you made your own portion, Liz. A sage move. Ah, poor sprouts – the butt of so many jokes (hang on, so are Belgians in France, like the Englishman and Irishman… I digress.)
Love the cooking method – so easy, too. Wonder if Bill would like his peas en papillote?
I love the photos! Great way to use sprouts and squash.
I didn’t have either foil or enough parchment (!!) to do this en papillote but I loved the flavours roasted.
Your hubby makes me smile… he reminds me of my son when it comes to eating. I would love this because I simply love any kind of preparation on vegetables. I do agree with you about roasting them. I love a little char on the brussels sprouts.
Have a wonderful weekend my friend. 
i’ve just recently come to love Brussels sprouts, very interesting to try them “en papillote”. Happy weekend
I’d be the only one in the family eating this too, but that’s ok. It sounds fantastic. I love sage as well and am pleased as punch that it’s still alive and producing in my little herb garden.
I couldn´t find a single brussels sprout for days, something about a heat wave. But it´s nice to see it turned out good, I had the feeling the wrapping would boil them in an unappetizing way. Sage and squash are amazing together, especially with brown sugar. You should try roasting them. Have a great weekend Liz!
Lizzy , it looks darn tasty indeed
Haven’t tried brussel sprouts yet but I’ll say yes with squash and apple …
I’ve added sage to butternut squash before so that part makes sense to me. And the sweetness of the squash would probably play off well against the slight bitterness of the Brussels sprouts. My market sells already peeled and chopped squash and it’s totally worth it!
I accidentally forgot to buy sage for mine. It never made it onto my shopping list. I don’t think it would have saved the dish for me, though.
I made my husband cut up the squash, which definitely made this dish much easier! It is such a breeze to put together. And definitely surprising, in such a good way. It also helps that it’s a very pretty dish!
I love making en papilotte meals!!! They are such a fun way to serve a meal and always taste wonderful. This combination of sprouts and squash sounds delicious.
Lovely presentation. This was a yummy dish. I cheated and bought butternut squash that was already cubed. Have a great weekend Lizzy:)
I know I’d love this, en papillote is such a tasty (and easy!) way to cook veggies.
So pretty with the colours, I think I would love this dish, and the brown sugar is not something I would normally add to vegetables, but it probably helped caramelize them beautifully. And Sage is also one of my favourites, in small doses (it can make something too perfumey, I found out the hard way).
Funny, I made a reduced version with less brussels sprouts because I knew they weren’t going to be a hit with the family. Everyone here liked the sage.. that was the best touch.
I love sage too, and actually thought that this recipe could have used a little more of it. I think next time I would chop some up and mix it in with the veggies so that it got more of the flavor. But I liked it anyway.
Smile. Great post. I love all things brussels sprouts. But I do hate cutting those squashes!Thank you for sharing…and for your kind and generous words. I hope you have a beautiful weekend with good food and friends.
Liz, such pretty presentation with a sage branch and the green and white chequered linen napkin. The combination of these wintry vegetables plus the apple and the sage was wonderful, I agree. You make me smile when you write that you prepared 1/4 of this recipe, I usually have to double up every recipe we make.
Have a great Friday!
Your Bill and my Bill would get along very well….does he play golf? I also, only made a quarter of the recipe, and enjoyed it for my lunch! It was quite good and I will make it again. Your presentation is lovely! Have a great weekend, Lizzy!
Such a lovely bunch of roasted winter vegetables, Lizzy! This looks so scrumptious!
I love it when you create these healthy dishes even if Bill doesn’t like them. Send his share my way.
we love brussels sprouts and squash, so this will def be on our menu
Thanks, Nancy!
These are very interesting flavors and it’s a perfect winter dish.
Lizzie, I never thought in combining butternut squash and Brussels sprouts…and now after reading you post I think I would enjoy it very much, like the different texture mixed.
Beautiful pictures as well. Have a wonderful weekend!
Both squash of most any kind and brussel sprouts are right up there on my top favorite foods list so I know I will be trying this really soon, Liz!
The single sage leaf adds a touch of elegance to this one. Sorry you had to eat this solo. It was tasty, though I would prefer this combo roasted sans papillote. Have a great weekend.
I am finding “servings of one” are becoming more common in my house – I figure I have given it the “good fight” and there is no point avoiding the inevitable forever.
These look great, Liz and I would gladly share a plate of them with you!
I have to admit that I am not always a fan of Brussels Sprouts, but these look so good with that squash and a touch a sweetness!
The colors are smashing Liz! Beautiful dish!
the pretty colors that make you want to be in the spring!
nah I wouldn’t have added sage either. Its a very particular herb. But I would like to know what it tastes like with squash and brussel sprouts.
This sounded like an odd combination by the title but I bet adding the apples to it brought it all together.
Just 2 years ago I learned to love Brussels sprouts because I roasted them, unfortunately my family still dislikes them. As for butternut squash – there’s not a week that goes by that I don’t roast some.
Interesting recipe, I’ll have to try this.
I love the colors of this dish – my husband wasn’t a huge fan but he did try it so that was nice.
Hi Lizzy! Brussels sprouts and butternut squash! Two of my favourite vegetables and I have been using them quite regularly in my cooking lately. Will try this out soon!
That’s what’s so nice about this recipe is that you can make it for one or many. Lovely photos, Lizzy!
Hi Lizzy! yum! I love sweet roasted vegetables! So the apples and sugar definitely works for me!! ahhh.. I kinda miss the more western dishes like this now. lol. Haven’t had any real western food in a while!
Love this! Looks so Spring-y and fresh!
I agree – this was darn tasty! Your hubby is missing out.
My partner was picking all the Brussels sprouts out for himself and leaving the rest! I liked this combination, but I think I’d prefer it roasted with a little nutmeg.
The first poster and I had the same problem with our eyes. Haha … but I’m biased when it comes to brussels sprouts. I think if you made them for me like that, I would probably like them.
I’m not a brussel sprouts person but I love the combination of colours! Can I be a fussy eater & pick them out??
I agree that I would not have considered sage without the nudge from Dorie. I ended up only using sprinkles of ground sage and it did add a nice flavor. While I don’t plan to revisit this recipe with the exact combo of this week, I am going to consider it for other veggies- it was so quick and simple. Kudos to you for knowing to quarter the recipe – know your audience
Beautiful photos but I think there certainly was a consensus on this one that it isn’t really going to become anybody’s go-to dish but it was still nice enough. I have a few packets already made to eat during the week but I think I’ll just open and roast them all.
Your photos are lovely! I had enough left over from making four packets that I got to roast a bunch too. They were great both ways. Really enjoyed having a present on the plate!
My daughter tells me sage is her favorite herb . . I should give it another chance. I guess I just don’t think about it and get stuck in spice ruts! I think my Mr. Rosemary and your Bill must be separated by fewer than six degrees.