Ingredients
- 2 Tbsp. margarine or butter
- 3 cups peeled butternut squash, cut in 1 inch cubes
- 1 lb. tiny new potatoes, quartered
- 2 cups Brussels sprouts, trimmed
- 1/2 cup chicken broth
- 1/2 tsp. dried thyme, crushed
- 1/4 tsp. salt
- 1/4 tsp. pepper
- 2 Tbsp. brown sugar
- 2 Tbsp. snipped fresh parsley
Directions
Melt margarine or butter in a 12 inch skillet over medium heat. Add squash, new potatoes, and Brussels sprouts. Cook, uncovered, for 5-7 minutes or until lightly browned, stirring occasionally. Carefully add broth to skillet; add thyme, salt, and pepper. Cook, covered, over low heat 5 minutes or until just tender. Sprinkle with brown sugar. Cook, uncovered, 2-3 minutes more, until sugar is dissolved; stir occasionally. Sprinkle with parsley before serving. Serves 6-8.
By Robin from Washington, IA
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