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  1. A sweet hint of maple syrup infuses quickly cooked Brussels sprouts and butternut squash, while chopped pecans add crunch. Choose small Brussels sprouts, which are more tender and less pungent.

  2. tablespoons unsalted butter 1 lb. small Brussels sprouts, halved (quartered if large)

  3. 1/4 cup water 1 lb. butternut squash, cubed (1 inch)

  4. 1 1/2 teaspoons coarse salt 1/4 teaspoon pepper 1/4 teaspoon ground nutmeg 2 tablespoons pure maple syrup 1/2 cup chopped pecans 1. Melt butter in large cast-iron skillet over medium heat. Add Brussels sprouts and water; cook, covered, 5 minutes. Add squash, salt, pepper and nutmeg; cover and cook 3 to 4 minutes or until just tender. (Don’t overcook or squash will become mushy.)

  5. Uncover; cook and stir 3 minutes or until water has evaporated and vegetables are slightly browned. Stir in syrup; cook 1 minute. Stir in pecans.

  6. (about 3/4-cup) servings PER SERVING: 170 calories, 11 g total fat (3 g saturated fat), 3.5 g protein, 18.5 g carbohydrate, 10 mg cholesterol, 415 mg sodium, 4 g fiber


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