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Shredded Brussels sprouts are sauted in just a bit of bacon and finished with sliced almonds or your favorite nuts. Hazelnuts are a lovely substitute. Fresh pomegranate seeds or dried cranberries are a lovely, but optional finish to this dish as well.
Brussels sprouts in many ways are just tiny cabbages that can be shredded up and tossed with a simple dressing where they absorb the flavors to make a simple, elegant slaw. Adding slivers of crunchy nuts or even tangy cranberries or currants is a great idea. Use your preferred syrupy sweetener such as agave or maple syrup to make this vegan.
Creamy goat cheese, roasted squash and garlic are blended or mashed together into spreadable goodness.
Just a bit crisp, with hints of squash, cheddar and sage, these quinoa patties look more complicated than their simple construction. Butternut squash is shredded instead of mashed which makes these patties more like a fritter, but with protein from the cheese, almond meal and quinoa. If you want to skip the nuts, substitute bread crumbs. If you want to skip the dairy, there is no need to add anything else- we tried them with and without it, both are delicious. Cheddar just makes them a bit more kid-lovable. Be sure to cook the quinoa ahead. These freeze well, but also the mixture can be made ahead and just balled up and seared/baked to order.
A creamy white sauce pureed with squash brings new life to the classic macaroni pasta bake. We use butternut; feel free to substitute your favorite. A food processor or blender will make your life easier for pureeing the squash. If you have a larger squash, more than you need, roast it all and bag it up in one or two cup portions for future dishes.
