Remedy Quarterly

Just wanted to share with you, my readers, an exciting project being launched by a group young foodies, including my friend Jillian. The project is called Remedy Quarterly, and it is a quarterly publication of recipes and food memories representing memories and stories of those who submit them. Here are a few things I can tell you:

The magazine contains 48 pages of 100% content, no ads.

It features vintage style 2-color offset printing - how cute is that?

Each issue will feature stories, recipes, and photographs from notable food bloggers and chefs sharing a common theme. Who might you see in there? Well, I guess you'll have to subscribe and find out!

I think it sounds pretty exciting, so much, that I decided to help them out. You can, too. Please please please check out the Remedy Quarterly website to learn more about it, and if you like what you see, feel free to head over to kickstarter to learn how you can pre-order the magazine and help to make it a reality.

Lentil Pecan Burgers

Last week, I entered a very busy stage in my life: Stage 3 of New Rules of Weightlifting for Women. This is my second time going through the program, and while I love it, I could do without the miserably long workouts in this stage. Workout A takes me about 90 minutes on the gym floor, and Workout B can take up to an hour and forty five. A good burn, but the last thing I want to do is come home and make dinner. Seriously. So when I made this week's meal plan, I decided we'd do something different: eat the same thing multiple nights in a week. I know, I know. For some people this is totally normal, but I've just gotten so used to cooking and eating something different every night that the idea of repeating meals in a single week, especially one night after the other, is just, well, strange to me. But I knew that by doing this I'd help myself not be totally miserable in this workout stage. The other plus to this? There are usually way less dishes involved when you repeat a meal, so less cooking + less cleaning = more time with hubby even on the nights I have ridiculously long workouts.

So it's good thing I came up with this recipe for lentil-pecan burgers that I really didn't mind eating two nights in a row. In fact, on the second day, I was very much looking forward to it. I made these on a Sunday night along with some roasted turban squash and apple soup. I made enough soup for both nights as well, so dinner was truly a no-brainer (and go figure, my brain was just about as fried as my glutes, so this was a very good thing.)

For these hearty burgers, I borrowed a recipe from a veggie genius, Mollie Katzen. If you are a vegetarian, and more so if you're not, I highly recommend you check out any of her Moosewood Collection cookbooks. Anyway, I made a few changes to her lentil-walnut burgers to come with these lentil-pecan burgers seasoned with rosemary and thyme. The nutty, earthy patties paired perfectly with tart apple and tangy blue cheese. I'm pretty thrilled to eat these again soon, which I will, because it actually makes six so I have two more in the freezer, and many more long workouts to get through.

Lentil-Pecan Burgers with Apples and Blue Cheese
Printable Recipe

Ingredients
3/4 cup dry brown lentils
1 1/2 cups water
2 tablespoons cider vinegar
1 tablespoon olive oil
1 cup minced onion (150gm)
4 large cloves garlic, minced
8oz mushrooms, minced
1/2 cup finely chopped pecans (2oz)
freshly ground salt & pepper
2 tsp minced fresh rosemary or thyme
1/2 cup rolled oats

buns or rolls of your choice (I like Arnold multigrain sandwich thins)
thinly sliced apple
blue cheese (about 1/2 oz per serving)

Directions
Place lentils and water in a small saucepan and bring to a boil. Lower the heat and simmer, partially covered, for about 30 minutes, or until the lentils are soft and the liquid is gone.

Meanwhile, heat the oil in a medium-sized skillet. Add onion and saute over medium heat for about 5 minutes. Add the mushrooms and garlic and saute for about 5-10 minutes more, until the vegetables are soft. Add the rosemary and/or thyme, the pecans, and season with salt & pepper. Set aside to cool while the lentils finish cooking.

When the lentils are done, place in a bowl and mash with the vinegar. Add the sauteed vegetables and the oats and mix well. Chill for about an hour.

Preheat broiler. Form the lentil mixture into six equal sized patties and place on a baking sheet. Broil for about 8 minutes on each side. Top the burgers with the sliced apple and blue cheese and broil for one minute more, or until cheese is melted and begins to brown. Serve on toasted buns

Nutritional Info (per burger, without apples, cheese, or bread)
Servings Per Recipe: 6
Amount Per Serving
Calories: 172.3
Total Fat: 9.7 g
Cholesterol: 0.0 mg
Sodium: 2.7 mg
Total Carbs: 20.3 g
Dietary Fiber: 8.0 g
Protein: 8.3 g

Pumpkin Cornbread

Recently, Susan from Food Blogga asked readers to share their favorite cornbread. Fortunately, mine was already made and photographed, sitting here in draft mode, waiting to be shared. It might not surprise you that my favorite cornbread is a) healthy and b) involves pumpkin. It's very moist and slightly sweet, and goes well with just about any chili I can think of. A bit of cinnamon gives it a hint of earthy, sweet spice that makes a really nice compliment to a meaty, spicy chili.

I recently made my pumpkin cornbread, in my mini pumpkin cheesecake pan, to go along with a braised brisket & butternut squash chili. The chili was fabulous, very rich and filling, but since I didn't change much from the original recipe, I'm simply supplying you with the link and not really going to blog about it. But doesn't it look pretty with that cute little pumpkin cornbread? Also, when I made these last, I realized at the last minute I was out of whole wheat flour. So, I decided to substitute with some Bob's Red Mill High Fiber Hot Cereal - there's actually a muffin recipe on the back of the package, so I figured I could easily substitute this for some of the flour in other recipes. They still turned out great!

Pumpkin Cornbread

Ingredients
1/2 cup flour (60gm)
1/2 cup whole wheat flour (60gm) OR 1/2 cup Bob's Red Mill High Fiber Hot Cereal (70gm)
1/4 cup sugar
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
1 cup yellow cornmeal
1 cup pumpkin puree
1/2 cup applesauce
1/2 cup water

Directions
Preheat oven to 350. Grease a 12-cup muffin tin with nonstick spray. Combine dry ingredients, then stir in pumpkin and applesauce until well combined. Finally, mix in the water. Divide batter evenly among the muffin cups. Bake for about 20 minutes, or until a toothpick inserted in the center of a muffin comes out clean.

Nutritional Info
Servings Per Recipe: 12
Amount Per Serving
Calories: 117.9
Total Fat: 0.6 g
Cholesterol: 0.0 mg
Sodium: 251.1 mg
Total Carbs: 27.1 g
Dietary Fiber: 2.2 g
Protein: 2.3 g

Pumpkin Turkey Flatbread Pizza

I know what you're thinking - it's a little too early for turkey leftover recipes. In that case, file this one away for the day after Thanksgiving, or the day after the day after, when you've already had your gobble gobble sandwich and want something different. Or, if you're like me and won't get the chance to roast a bird on Turkey Day, go ahead and make a turkey anytime you like just to savor the best part: leftovers!

I must say, I was pretty thrilled when my mother-in-law hosted us for the Jewish holiday of Sukkot a few weeks ago and announced she was making turkey. I was even more happy when there was plenty leftover that she let us take home. After eating two roasted turkey wraps in a row, I realized I was hogging the poultry and that I'd better make something for dinner with it so that my husband could enjoy it too. I thought about making a healthier pot pie of some sort, but I didn't have all the vegetables I'd want to use. However I did have pumpkin puree and dried porcini mushrooms. And low-carb lavash wraps which make a terrific healthy pizza crust.

For the "sauce" I made a spiced pumpkin puree with nutmeg, cinnamon and a dash of cayenne. It was topped with sweet slightly caramelized onions, earthy mushrooms, hearty turkey and sharp cheddar for contrast. (I think smoked gouda would have been a great choice too.) A sprinkling of sage brought all of the delicious fall flavors together. This was definitely one of my favorite pizza combinations - so much that I will very likely be roasting my own turkey sometime soon, for the bonus of having leftovers.

Pumpkin-Turkey Flatbread Pizza

Printable Recipe

2 low-carb lavash wraps
1/2 oz dried porcini mushrooms
1 tsp olive oil
1 cup thinly sliced onion (about 100g)
freshly ground salt & pepper
2 cloves of garlic, minced
1/2 cup pumpkin puree

dash of nutmeg and/or cinnamon
dash of cayenne
6oz shredded cooked turkey breast
2oz grated sharp cheddar cheese
chopped fresh sage

Soak the mushrooms in boiling water for 15 minutes. Drain and reserve the soaking liquid.

Meanwhile, preheat oven to 400ºF. Heat olive oil in a skillet over medium heat, and cook the onions for about 10 minutes, until softened. Season with salt and pepper, and remove from skillet. Add the garlic to the skillet, cook for 30 seconds, and then remove from heat. Add the pumpkin and seasonings, and a splash of the soaking liquid from the mushrooms to thin it out a bit.

Place the lavash wraps on baking sheets. Layer the pumpkin mixture, sliced onions, mushrooms, turkey, and cheese on top of the wraps. Bake for about 10-12 minutes, until base is crispy and cheese is melted. Garnish with sage before serving.

Nutritional Info
Servings Per Recipe: 2
Amount Per Serving
Calories: 405.0
Total Fat: 17.9 g
Cholesterol: 73.0 mg
Sodium: 1,082.1 mg
Total Carbs: 26.8 g
Dietary Fiber: 10.0 g
Protein: 43.3 g

Herby Chicken with Balsamic Figs and Shallots

Figs are a blink-and-you'll-miss-'em kind of fruit. Or, if you're like me, you spend so much time contemplating what to actually do with them that when you finally decide, fresh fig season is long gone. So, I wanted to make sure I got this recipe out while someone might still have a chance at finding fresh figs, even though I had it sitting unpublished for a while because I couldn't think of a better title.

I've had this dilemma for a while that I really wanted to add fresh figs to my cooking repertoire, but most of the typical preparations just aren't my thing. Fig tarts and pizzas, both sweet and savory, with things like gorgonzola and prosciutto, sound absolutely delicious. But, they don't have much of a place in our low-carb, pork-free kitchen. I looked for ideas with more protein, and found lots of fig-stuffed pork loins, which obviously doesn't work for me either. Then there were some nice chicken and lamb dishes I found that involved braising with dried figs. Dried figs? That wouldn't exactly fulfill my mission to cook a meal with fresh figs.

So I came up with something simple and healthy of my own with a protein of my preference - chicken. I paired the figs with sweet shallots and thickened balsamic vinegar to serve along with pan-seared chicken seasoned with fresh herbs, still overflowing from the pot on my deck. Paired with nutmeg-roasted acorn squash and turnips, this meal is definitely one I'll make again as long as fresh figs are still around!

Herby Chicken with Balsamic Figs and Shallots
Printable Recipe

3 tsp olive oil, divided
2 5oz chicken breasts
a few sprigs each of fresh sage, rosemary, and thyme
1 large shallot, sliced (about 75gm)
freshly ground salt & pepper
pinch of ground ginger
8 small fresh figs (about 150 gm)
1/4 cup balsamic vinegar

Heat 1 tsp olive oil in a skillet over medium heat. Pound the chicken breasts to about 1/4" thickness. Chop the herbs together and mix with freshly ground salt and pepper, and rub the mixture onto both sides of each chicken breast. When the oil is hot, add the chicken to the pan and cook for about 5 minutes on each side, until lightly browned. Remove from and keep warm.

Add remaining 2 tsp olive oil to the pan. Cook the shallots in the oil for about 10-15 minutes, until softened and beginning to caramelize. Season with freshly ground salt and pepper and a pinch of ginger. Slice the figs in quarters and add to the shallots, stirring for a few minutes. Add the balsamic vinegar, bring to a boil, and simmer for about a minute, until slightly thickened. Push the onion and fig mixture to the side of the pan and add the chicken back to the skillet. Cover and cook for about 3-5 minutes, until the shallot and fig mixture is thickened and syrupy with the vinegar, and the chicken is warmed through. Serve immediately.

Nutritional Info
Servings Per Recipe: 2
Amount Per Serving
Calories: 318.0
Total Fat: 8.8 g
Cholesterol: 82.2 mg
Sodium: 97.3 mg
Total Carbs: 20.7 g
Dietary Fiber: 2.2 g
Protein: 34.2 g

Pumpkin Penne Makeover

Since I started blogging over two years ago, I think I've come a long way. I've still got a ways to go in comparison to some of my inspirations out there, but I don't mind admitting that I think my own photography and recipe writing skills have naturally improved as I've put in more effort. So it remains that some of my favorite recipes out there just don't look as good as they really are, or just aren't written very well, to the point where it makes them a bit difficult to share. One such recipe is for my Pumpkin Penne.

I created this recipe in August 2008, no doubt while I was lusting for fall in the middle of summer. It was, I think, my first attempt at cooking with cottage cheese, and I was damn proud of it. (Since then, I've learned to use low-fat, protein-packed cottage cheese in so many deliciously unexpected ways!) Since then, this recipe has been a favorite in our household. But in addition, it's probably one of the top few recipes that friends and family tell me they make from my blog and enjoy. So, I decided Pumpkin Penne really deserved a photo and recipe makeover. It's been so good to me, it was time to reciprocate!

You can check it out here. I've updated the original post with new photos, more detailed instructions, nutritional breakdown and a printable recipe link. Enjoy!

Spaghetti Squash with Spinach, Raisins and Walnuts

Last weekend, I had my first visit to the eastern side of the Chesapeake Bay in Maryland, and if I didn't know any better, I would have told you I was in Iowa. I've never been to Iowa, but driving through about 25 miles of nothing but corn fields dotted with the occasional church is just about how I picture it. I never knew Maryland was so full of farms!

The reason for our trip was to witness our good friends Matt and Natalie tie the knot. It was a beautiful wedding, and we had a great time hanging out with all of their friends and family. Besides the fun memories and crab & lobster-shaped cookie cutters, I took home a few of my own little souvenirs: some gorgeous winter squashes from a nearby farmers' market. I know I can easily buy this stuff at home, but apparently I'm a sucker for home-grown, unique produce, so when I saw a the smooth, oval squash with bright orange flesh, I jumped at the chance to try something new. This was a spaghetti squash, certainly not new to me, but I couldn't resist the beautiful, jewel-like color.

A few days later, I cooked it up with some spinach, raisins and walnuts. I was going to use pine nuts, but it turned out I had none, so the walnuts were a last minute switch. Either would be delicious. I topped it off with some feta, to contrast with the sweet onions and raisins. The hollowed-out squash shells made a festive serving dish!

Spaghetti Squash with Spinach, Raisins, Walnuts & Feta
Printable Recipe

Ingredients
1 large spaghetti squash, roasted, seeds discarded
1 tbsp olive oil
75 gm sliced sweet onion
1 10oz package fresh spinach, thick stems removed
30gm walnuts
40gm raisins
1oz feta cheese, crumbled
pinch of nutmeg, salt & pepper

Directions
Toast the walnuts in a dry skillet over low heat. Remove from heat when they are fragrant and just beginning to brown.

Meanwhile, heat the olive oil over medium heat. Cook the onions until soft and translucent, about 10 minutes. Add the spinach, cover, and let cook until the spinach is wilted down, about 5 minutes.

Use two forks to remove the stringy flesh from the cooked spaghetti squash. Toss this with the spinach and onions, and season with salt, pepper and nutmeg. Add the walnuts and raisins and heat through. Mix in about half of the crumbled feta, and top with the rest of the cheese to serve.
Nutritional Info
Servings Per Recipe: 2
Amount Per Serving
Calories: 385.8
Total Fat: 21.1 g
Cholesterol: 12.6 mg
Sodium: 330.0 mg
Total Carbs: 46.9 g
Dietary Fiber: 9.9 g
Protein: 11.5 g

Turkey Pumpkin Chili

One of things we all love about a big batch of chili is being able to freeze the leftover for a no-cook meal on a busy night, right? Well, here's another - it certainly makes for no-brainer blogging too. It's been quite a long while since I last updated, so sharing this easy meal that I hardly had to think about seemed very appropriate right now.

So, what's so special about this chili? Well, it's my absolute favorite! What do many of my favorites foods have in them? Pumpkin! Yes, even my chili has pumpkin. Some may think it's strange, but I urge you to try it - the pumpkin doesn't add a very strong flavor, but just a hint of nutty sweetness and velvety texture throughout. Another possibly surprising ingredient is cinnamon, which adds another layer to the traditional chili spices of chili powder and cumin. Mexican oregano makes it just a tad earthy. This chili has become my husband's favorite too, and it really couldn't be much easier to make, so it's been a staple in our kitchen for a few years now - autumn and all year round.

If you want to kick this up another notch, try adding some pumpkin beer. Add it in after the vegetables and turkey are cooked and let it most of the liquid evaporate before adding the remaining ingredients.



Turkey Pumpkin Chili


Printable Recipe

1 cup chopped onion
3 cloves of garlic, minced
2 medium sized peppers, diced (I like to use 1 red and 1 green)
1 lb ground turkey
1 tbsp chili powder
2 tsp cumin
1 tsp cinnamon
1 tsp Mexican oregano
1 small can diced green chili peppers
15oz can black beans, drained and rinsed
1/2 cup frozen corn kernels
28 oz can crushed tomatoes
14 oz can diced tomatoes
15 oz can pumpkin puree, or 2 cups homemade

Spray a large pot with nonstick cooking spray and place over medium heat. Add the onions and cook for about 5 minutes, until just softened. Add the garlic and bell peppers, and cook about 5 minutes more until tender. Add the ground turkey and cook until browned, breaking it up with a wooden spoon. Season with salt, pepper, chili powder, cumin, cinnamon, and oregano.

Stir in remaining ingredients, bring to a boil, then reduce heat and simmer for 20-30 minutes to blend flavors.

Or, just brown the turkey with the seasonings and combine with remaining ingredients in a crockpot and cook on low for 6-8 hours.

Serve with your favorite chili toppings - cilantro, green onion, cheese, sour cream, etc.

Makes 4 very generous servings - perfect if you're not eating this with any cornbread or other sides.
Nutritional Info
Servings Per Recipe: 4
Amount Per Serving
Calories: 436.4
Total Fat: 9.8 g
Cholesterol: 80.1 mg
Sodium: 1,267.7 mg
Total Carbs: 58.4 g
Dietary Fiber: 16.8 g
Protein: 36.0 g

Pumpkin-Porcini Barley Baked in Pumpkins

If you're at all into food blogging and pumpkin, you've probably become aware of the Great Pumpkin Shortage of 2009. That is to say, canned pumpkin puree is pretty much MIA. You can go ahead and search every grocery store in your town and your mother's, and you'll be lucky to snag a single can. I confess, I find this a bit ironic considering the harvest of fresh pumpkins and winter squash of all varieties I've been seeing at the local farms, and even in the supermarkets.

Last weekend I found two little treasures I couldn't pass up: sugar pumpkins just the perfect size for stuffing for individual meals. Most of the ones I see are a bit bigger, seemingly too big for a single serving. And then there are those tiny ones, you know, mostly for decor. Well, they can be eaten, and would make a terrific edible bowl for a first-course risotto or dessert pudding, but I don't think they're quite hefty enough for a main course. So when I saw the perfect in-between-sized pumpkins, I couldn't resist.

The filling came to me in the next few days. I wavered between sweet and savory, but ultimately decided to do a barley orzotto with porcini mushrooms, sage, and pecorino romano. Usually, I use a splash of white wine in this risotto-like dish, but I really didn't want to open a bottle just to make a little dish for two, so I was just planning to skip it. However, once I was in the kitchen and sauteing in the onions, I got a little nervous that the final dish was going to be missing something. I searched for some marsala or sherry, which would nicely compliment the mushrooms, but no luck. Then I peeped in the liquor cabinet. Frangelico! Perfect. A little unorthodox, maybe, but I thought the sweet nuttiness would bring out the flavor of the squash and nicely contrast with the earthy mushrooms and sage.

The final result was delicious - probably one of the tastiest things I've made in a while. If you make this, I recommend scooping some of the scooped flesh from the cooked pumpkin to stir into the barley, but making sure to leave a decent amount in the shell so that you can scrape out a little bit with each bite of barley.

Pumpkin-Porcini Barley Baked in Pumpkins
Printable Recipe

Ingredients
2 small sugar pumpkins, about 12-14 ounces each
1/2 oz dried porcini mushrooms
2 tsp olive oil
1-2 cloves garlic, minced
1/4 cup chopped onions
freshly ground salt & pepper
pinch of nutmeg
1/2 cup pearl barley
1 ounce hazelnut liquor
2 cups chicken broth (or vegetable broth if you want to make this a vegetarian meal)
1 tbsp chopped fresh sage
1/2 ounce pecorino romano cheese

Directions

Preheat oven to 375F. Slice a circle around the stems of the pumpkins so stems can be removed. Set the stems aside and and scoop out the seeds and stringy flesh. Set stems back on top of pumpkins and place on a baking sheet. Roast for about 45-60 minutes, until tender. This step can be done a day ahead of time.

Pour about 1 cup of boiling water over the mushrooms and let sit for about 15 minutes. Drain the mushrooms, reserving the soaking liquid in a small saucepan. Chop the mushrooms and set aside.

Add the chicken broth to the mushroom water and set over very low heat, just to keep warm.

In a saucepan over medium heat, heat the olive oil. Cook the onions for about 10 minutes, until softened, then add the garlic, salt & pepper, and nutmeg, and cook 1 minute more. Add the barley, stirring to combine with the other ingredients and letting it toast for a few minutes.

Add the hazelnut liquor, and cook, stirring, until liquid evaporates. Then, start adding the broth. Add a ladle at a time, cooking over medium heat and stirring occasionally. Let the barley absorb each addition fully before adding the next, and continue until all the liquid has been added and the barley is tender. It will take about 45-50 minutes.

Meanwhile, scoop a bit of flesh from each pumpkin, so that you have about 1/4 cup total. Preheat oven to 350.

When the barley is done, stir in the 1/4 cup pumpkin puree, chopped mushrooms, sage, and pecorino romano. Divide the mixture among the two pumpkins. Bake for about 15 minutes, until pumpkins are heated through.

Nutritional Info*
Servings Per Recipe: 2
Amount Per Serving
Calories: 374.0
Total Fat: 7.7 g
Cholesterol: 7.5 mg
Sodium: 220.6 mg
Total Carbs: 64.7 g
Dietary Fiber: 15.8 g
Protein: 12.7 g

*Note: I wasn't quite sure how to account for the calories from the pumpkins. Weight of raw pumpkin wouldn't work, even after removing the seeds and stringy flesh, since the entire shell of skin is left behind and not consumed. I decided to estimate the amount of cooked pumpkin flesh instead. The nutritional info is calculated assuming each pumpkin contributes 1 cup of cooked pumpkin puree. I figured that this is probably an overestimate, but I feel better about that than underestimating.

Shredded Brussels Sprouts with Winter Squash and Apple Chicken Sausage

Recently I started following a new blog (well, clearly it's not new judging by the number of recipes, but new to me!), 101 Cookbooks. This blog highlights some of my favorite vegetables - cauliflower, squash, brussels sprouts, among others in surprisingly new preparations and combinations. Heidi reminds me that just when I thought I knew every wonderful way to serve up veggies, there's clearly things I never thought of.

Given that she has so many wonderful sounding recipes, it would have been easy to just pick one and replicate it - but I seem to be rather incapable of following any recipe. I don't really know if brussels sprouts are considered a fall vegetable, but for some reason the crisp air had me craving the nutty, caramelized flavor of really good brussels sprouts (yes, I swear, they can be really good!) I came across this recipe for Shredded Brussels Sprouts with Apples, and thought it sounded wonderfully autumn-like. But, I had no apples or tofu around. I did have some smoked apple chicken sausage, and butternut squash. I thought these flavors -sweet, smokey, nutty - would compliment the brussels sprouts in a similar way as the apples, tofu, maple, and nuts in the original recipe.

My dish was quite the deviation from the original, but I'd like to think they share some great qualities. Of course, I can't say for sure, since I haven't yet tried dish which inspired mine, but I imagine it to be a lot like what I tasted - very hearty, full of texture with a good bite; nice balance of sweet and savory; and of course, a healthy and easy weeknight meal.

Shredded Brussels Sprouts with Winter Squash and Apple Chicken Sausage

Printable Recipe

Ingredients
3/4 lb butternut squash, diced
4tsp olive oil, divided
2 cloves of garlic, minced
2 links smoked apple & chardonnay chicken sausage, such as Trader Joe's brand, sliced
3/4 lb brussels sprouts
pinch each of smoked paprika and nutmeg
1/2 oz pine nuts, toasted

Directions
Place the squash in a microwave-safe dish, add a splash of water, cover, and cook on high for about 5 minutes.

Wash the brussels sprouts, remove any yellowing outer leaves, trim, and slice into ribbons.

Heat 2 tsp olive oil over medium-high heat and add the steamed squash with a pinch of salt. Cook for a few minutes on each side, until nicely browned. Add the sliced chicken sausage, cook 1-2 minutes more, and then add the garlic and cook for about 30 seconds. Remove from the pan and set aside.

Add remaining 2 tsp olive oil to the pan, turn the heat up just a bit, then add the brussels sprouts. Season with more salt and a pinch of smoked paprika and nutmeg. Cook for 2-3 minutes, stirring a few times, until nicely browned in spots. Add the squash mixture and pine nuts, toss together and heat through. Serve immediately.

Nutritional Info
Servings Per Recipe: 2
Amount Per Serving
Calories: 421.3
Total Fat: 20.5 g
Cholesterol: 65.0 mg
Sodium: 550.0 mg
Total Carbs: 40.5 g
Dietary Fiber: 10.2 g
Protein: 24.6 g