Creamed Brussels Sprouts
4 Tbsp. unsalted butter
2 tsp. garlic, minced
2 c. brussels sprouts, coarsely shredded
1 tsp. kosher salt
¼ tsp. nutmeg
¼ tsp. black pepper
½ c. heavy cream
To make brussul sprouts: In a heavy sauté pan, melt butter over medium-high heat. Sauté garlic for 30 seconds. Add brussels sprouts and salt. Cook 3 to 5 minutes, stirring frequently. Add nutmeg, pepper and cream. Stir well. Cook 2 minutes longer. Serve immediately. Serves 4 to 6.
Butternut Squash Mash
2 lbs. butternut squash, peeled, seeded, and cut into 1-inch cubes
2 Tbsp. olive oil
1 Tbsp. kosher salt
Black pepper to taste
2 lbs. Idaho potatoes
4 Tbsp. salted butter
½ c. heavy cream
To make butter nut squads mash: Preheat oven to 375 degrees. Toss squash with olive oil and sprinkle with salt and pepper. Spread on a baking sheet lined with aluminum foil. Transfer to oven along with whole potatoes and roast until tender — 30 to 40 minutes for squash, 45 minutes to 1 hour for potatoes. Stir squash cubes occasionally to avoid browning on sides. When fork-tender, split potatoes down middle and scoop out insides. Discard skins. Combine potatoes with squash in a bowl. Meanwhile, melt butter with cream in a small saucepan. Pour mixture over vegetables. Add salt and pepper to taste and mash with a hand masher. Serves 4 to 6.
