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cheese

Wash Brussels sprouts then trim the hard bottom portion from each and remove any discolored outer leaves. To saute pan, add the Brussels sprouts, smashed garlic, vegetable broth, and tsp of salt. Bring to a soft boil, cover and reduce heat. Simmer sprouts for 12-15 minutes until tender but not soft. Drain the vegetables and discard the garlic. In the same pan, melt the butter then return the sprouts to the pan. Correct seasoning with salt and pepper. Heat over medium heat, shaking the pan gently to coat the vegetables with melted butter. Transfer to serving dish and sprinkle with grated parmesan cheese.

Sauted Butternut Squash with Mushrooms

1 Butternut squash, peeled and seeded

1 medium onions, medium chop

8 oz. fresh whole Baby Bella mushrooms

2 Tbsp canola or vegetable oil

2 Tbsp butter
3 Tbsp fresh sage, roughly chopped

low-sodium vegetable broth (1/2C added in stages)
Salt and pepper to taste

Cut the peeled and seeded squash into chunks of about the same size. Brush off the mushrooms. If there are any extra large mushrooms, cut them in half. In a heavy skillet, melt the butter in the oil until hot but not smoking. Saute squash, onions and sage in the hot oil until the vegetables are lightly browned. Add mushrooms and saute for an additional 3-4 minutes. Season with salt and pepper. Pour the vegetable broth over the vegetables (1/4 cup at a time to make sure your squash doesn't become too soft, you do not have to use the full 1/2C), reduce heat and cook uncovered until liquid is absorbed and squash is tender.

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