Say hello to healthy comfort food! This sweet, rich dish is full of hearty winter vegetables that will satisfy you so much, you’ll wish winter lasted all year long.
1 tablespoon toasted sesame oil
1/2 onion, sliced in thick half moons
1/4 winter squash, such as butternut or kabocha, peeled and cut into 1/8-inch slices
4 brussels sprouts, sliced into wedges (about 6 pieces per sprout)
1/3 cup water
splash shoyu (naturally brewed soy sauce)
toasted sesame seeds for garnish
• Heat a large heavy skillet or wok (one with a cover).
• Add the oil, then sauté the onion until limp.
• Add the squash and sauté for two minutes.
• Add the brussels sprouts and sauté for a minute.
• Add the water, cover the skillet, and allow to steam for 8 minutes, until the squash is tender and the brussels sprouts are bright.
• Season with a splash of shoyu, toss to blend, and serve, sprinkled with the sesame seeds.
• Instead of squash, use carrots and/or parsnips.
• Instead of brussels sprouts, use broccoli or kale.
• Instead of onions, use a leek.
• Instead of sesame seeds, use toasted pumpkin or sunflower seeds