While I'm planning to recreate some of the "classics" for our Thanksgiving dinner, I wanted something new and delicious that celebrates my new attitude and appreciation toward food. This dish has two vegetables I used to avoid like the plague: brussels sprouts and squash. Will you also be shocked to know that I don't know that I've ever had fresh cranberries (my only exposure has been the canned cranberry jelly)? Finally, I used duck fat that I rendered myself. I never imagined that I'd ever eat duck fat, let alone render it myself:) This got two thumbs up from the husband. I think I could have eaten one entire pan myself! Also, I was worried that the cranberries would be too sour without any sugar, but they mellow a lot in the baking process, are tempered by the sweet squash, and provide just a little bit of tartness to the dish.
- 1 butternut squash
- 1 pound fresh brussels sprouts
- 1 1/2 cups fresh cranberries
- 2/3 to 1 cup duck fat (melted) (or other available fat of your choice -- I think chicken fat would be good as well)
- 1/2 tsp kosher salt
- Preheat oven to 450 degrees F.
- Prepare the veggies. Remove skin, membrane, and seeds (reserve for future use) from squash. Cut squash into cubes. Trim and halve brussels sprouts.
- Combine squash, sprouts, and cranberries in a large baking dish (I split it into two since I don't have a really large pan). Sprinkle salt on top and then add duck fat. Stir to combine.
- Place baking dish in the oven for about 25 minutes or until the veggies are beginning to brown, stirring once or twice.
- After 25 minutes or so, reduce heat to 350 degrees F and cook another 25-30 minutes until the veggies (especially the brussels sprouts) are cooked to desired tenderness.
- Serve and devour.