Sautéed Brussels Sprouts and Squash with Fried Sage
Ingredients
- 1/4 cup plus 2 tablespoons extra-virgin olive oil
- 16 large sage leaves
- Salt and freshly ground pepper
- 2 pounds brussels sprouts, trimmed and separated into individual leaves
- 1 medium butternut squash (1 1/2 pounds), peeled and cut into 3/4-inch cubes
- 4 tablespoons unsalted butter
- 1 tablespoon snipped chives
Instructions
Sautéed Brussels Sprouts and Squash with Fried Sage serves 8 original recipe by Food & Wine.
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