Brussels sprouts and squash in a pan

Brussels sprouts and squash in a pan 5 1 Stefano Moraschini

Instructions

Dosing and ingredients

Peel the Brussels sprouts and cut squash into cubes.

Blanch the vegetables in salted water and drain.

Let them FRY in oil and butter with chopped Sage and 1/2 nut crumble, for about 20 minutes.

Calories calculation

Butter (752)
Brussels sprouts (62)
Nut (9)
Olive oil (700)
Salt (1)
Sage (20)
Pumpkin (30)

Calories amount per person:

393

Ingredients and dosing for 4 persons

200 g of pumpkin
200 g of brussels sprouts
1/2 nut
Olive oil
Salt
Sage
Butter

License

This recipe is published under Creative Commons License • You can copy, print, reproduce it for purposes other than business and always quoting the author and the source • www.cooking-better.com

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