Squash with Brussel Sprouts and Chestnuts

Posted By Elana Amsterdam On November 20, 2013 @ 2:48 pm In cooked veggies | 16 Comments

fall vegetable medley recipe

Squash with Brussel Sprouts and Chestnuts is a classic Thanksgiving recipe. I make it year after year. It’s festive enough to make both a healthy Thanksgiving side dish as well as a wonderful vegetable dish for Christmas.

I love Squash with Brussel Sprouts and Chestnuts because it is an especially wonderful combination of fall vegetables. Sweet butternut squash (any winter squash is likely to work in this recipe), along with tender brussel sprouts and nutty chestnuts, combine to make a wonderful Paleo Thanksgiving vegetable dish that your guests will not forget.

Squash with Brussel Sprouts and Chestnuts

  • 2 tablespoons olive oil
  • 1 large onion, diced
  • ½ pound butternut squash, cut into 1-inch cubes (about 1 1/2 cups)
  • ½ pound brussel sprouts, cut in half (about 3 cups)
  • 2 tablespoons water
  • 1 cup cooked chestnuts, cut in half
  • ¼ teaspoon celtic sea salt
  1. In a large skillet, heat olive oil over medium heat
  2. Caramelize onion, sautéing 10-15 minutes until golden brown
  3. Add brussel sprouts and squash to skillet, cook for 15 minutes, stirring occasionally
  4. Add water to skillet, cover, and cook for an additional 4-6 minutes, until vegetables are fork tender
  5. Stir in chestnuts and salt
  6. Serve

Makes 6-8 servings

When I make this dish each year I go on a massive hunt for shelled, pre-cooked chestnuts. Usually I can find them at one of our local health food stores, but trust me, I am relieved each year when I locate the chestnuts. Thanksgiving just wouldn’t be Thanksgiving to me without one dish that contains chestnuts on our table.

Which Thanksgiving side dishes do you make a tradition of serving each year? Leave a comment and let us know what your favorite Thanksgiving vegetable dishes are!

Here are some other Paleo vegetable recipes that I like to serve as Thanksgiving side dishes:


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