Brussels Sprouts and Squash with Wild Blueberries

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Recipe by Kimberly Hoban of KH Nutrition

Makes 6 to 8 servings

Brussels Sprouts and Squash with Wild Blueberries Picture


1 pound Brussels sprouts, trimmed and halved
1 pound butternut squash, peeled and cubed
2 TBSP olive oil
1 cup frozen Wild Blueberries
1/2 cup chopped pecans
2 TBSP butter, melted
juice of one orange (about 2 ounces)
1 TBSP orange zest


  1. Heat olive oil in a large pot.
  2. Place Brussels sprouts inside and cook for 10 minutes or until fork tender.
  3. Add squash to the pan and cook for an additional 15 minutes.
  4. While vegetables are cooking, prepare Wild Blueberry glaze.
  5. In a separate bowl, combine Wild Blueberries, chopped pecans, melted butter and orange juice.
  6. Pour glaze into pan with Brussels sprouts and squash, stir to coat all ingredients.

Wild Blue is Good for You!