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Squash with Brussel Sprouts and Chestnuts
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Servings
6
Ingredients
2
tablespoons
olive oil
1
large onion,
diced
½
pound
butternut squash,
cut into 1-inch cubes (about 1½ cups)
½
pound
brussel sprouts,
cut in half (about 3 cups)
2
tablespoons
water
1
cup
cooked chestnuts
,
cut in half
¼
teaspoon
celtic sea salt
Instructions
In a
9 inch skillet
, heat olive oil over medium heat
Caramelize onion, sautéing 10-15 minutes until golden brown
Add brussel sprouts and squash to skillet, cook for 15 minutes, stirring occasionally
Add water to skillet, cover, and cook for an additional 4-6 minutes, until vegetables are fork tender
Stir in chestnuts and salt
Serve
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