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 recipe of this Brown-Sugar Squash and Brussels Sprouts en Papillote 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.