Balsamic-Glazed Butternut Squash

I initially made this dish with my Hoison Glazed Salmon.  This dish is completely amazing.  I have made it twice since my initial love-at-first-taste experience.  I did not add vegetables to the squash dish, and to be honest, it truly doesn't need it.  The caramelized onions are absolutely divine, and I will definitely be making this dish again and again in the very near future.

Cooking time, 45 minutes.  Serves 4 as a side.

1 medium sized butternut squash, peeled and diced
1 medium zucchini, peeled and diced (I omitted this because I didn't have one.  Feel free to add other vegetables you have laying around, i.e. carrots, potatoes)
1-2 Tablespoons olive oil
1/4 teaspoon salt
1/4 teaspoon ground pepper
1 large sweet onion, thinly sliced
1 Tablespoon olive oil
1-2 Tablespoons balsamic vinegar

Preheat oven to 400 degrees.  Peel squash, remove seeds with an ice cream scoop, and dice into bite-sized pieces.  Place squash in a casserole dish and toss with other vegetables (if using), olive oil, salt and pepper.  Roast for 20-30 minutes, until fork tender.  Tast and adjust seasonings as needed.

While your squash roasts, caramelize your onions.  Heat a tablespoon of olive oil in a medium saucepan over medium heat.  Add sliced onions and stir until softened, about five minutes.  Lower heat to low-medium low, and add in 1 tablespoon balsamic vinegar.  Stir, and allow to cook for another 5-10 minutes.  After this time, check your onions, and if you really like balsamic vinegar (like I do), you can add another tablespoon.  Continue to stir occasionally for another 10 minutes or so, until the onions are nicely caramelized and the balsamic vinegar has reduced.

When your butternut squash is ready, toss it with the balsamic glazed onions.  Taste, and adjust seasoning as necessary.

Caramelized Brussels Sprouts

I found the recipe for the brussels sprouts on Pinterest.  I cannot describe how wonderful this dish turned out!  I omitted the nuts from the brussels sprouts -- mostly because I was lazy and didn't want to toast them.  The sprouts have the perfect mix of veggie and sweet.  The texture turned out wonderfully.  I served this with my Hoisin Glazed Salmon.  Although all three dishes in that meal were a little sweet, the flavors actually turned out well together.  I would highly suggest this side dish with steak or chicken.  Enjoy!!

Serves approximately 3-4 as a side.

12-14 large brussels sprouts
1 Tablespoon olive oil
1 glove garlic, minced
pinch sea salt
2 Tablespoons brown sugar
1/4 cup roughly chopped pecans or walnuts, toasted (optional)

Cut off stems and slice each brussels sprout very thin until you have a mound of feathery brussels sprout ribbons.  Heat the olive oil over medium high in a large skillet and saute the garlic for 30 seconds.  Add the brussels sprouts and continue sauteing for another 4-5 minutes, until bright green and tender (or longer if you like them more well-done, like me).  Add the sea salt and brown sugar and toss together.  Finish by adding the toasted nuts.