Makes 6 servings
Ready In: 30 minutes
1 onion, chopped
2 cups cubed fresh or frozen squash, such as butternut, kabocha, or calabaza
2 cups fresh or frozen Brussels sprouts
1 pear, cored and chopped
¼ teaspoon sea salt
Freshly ground black pepper
1 tablespoon fresh thyme (or 1 teaspoon dried)
1 tablespoon fresh rosemary (or 1 teaspoon dried)
Juice of ½ lemon (about 1 tablespoon)
1 thick slice of crusty bread, toasted and cubed
¼ cup chopped toasted walnuts
¼ cup dried cherries
1. Place the onion in a large skillet over medium high heat and cook until softened, about 5 minutes. If needed to prevent sticking, add a tablespoon of water to skillet from time to time.
2. Add the squash, Brussels sprouts, pear, salt, pepper to taste, and 2 tablespoons of water. Reduce the heat to medium-low, cover, and cook for 10 to 15 minutes, until the vegetables are soft.
3. Add the thyme and rosemary, and stir to combine. Add the lemon juice and stir in the toasted bread, walnuts, and dried fruit.
4. Serve immediately.