Sprouts & Squash
by Lesley Hazleton
Serves: 4
Ingredients
4 slices thick cut bacon
2 tablespoons olive oil
1 pound Brussel's sprouts
1 1/2 cups butternut squash cubed into small cubes
1 tablespoon of Adam's Reserve House All Purpose Seasoning
1/2 cup Robert's Reserve Pineapple Coconut Mango Tequila Sauce
Robert’s Reserve products may be hard to find, so here is my recipe for the sauce:
Fill a ½ cup measure with 2/3rds mango preserves and 1/3rd pineapple preserves
As an alternate, you would use ½ fresh mango and 2 rings of pineapple
2 teaspoons of red pepper flakes
1 teaspoon Coconut milk or ½ teaspoon extract
½ ounce Tequila
Whip together and set aside
Instructions
Slice the bacon into thin strips and fry until bacon is crisp. Remove bacon from pan leaving the drippings. While bacon is cooking, cut brussel sprouts into quarters (for larger sprouts) and halves (for smaller sprouts). Once bacon is done, add olive oil to pan, heat for a minute or two and then add the butternut squash. Cook 2 to 3 minutes and then add the Brussel’s sprouts. Make a layer on the bottom of the pan and cook for 4 to 5 minutes on medium high to sear. Sprinkle Adam's seasoning across the top. After 4 to 5 minutes, stir the sprouts and butternut squash to turn the pieces cooking. Add the Pineapple Coconut Mango Tequila Sauce. Stir and cook the contents for another 2 to 3 minutes.
Serve hot right off the stove. Serves 6 to 8.