2 Sides for Fall Gatherings

Sausage Stuffed Acorn Squash
Follow this link for the whole recipe. juliasalbum.co...
Balsamic Glazed Brussel Sprouts
3 or more cups of cleaned brussel sprouts cut in half
2/3 cup balsamic vinegar
¼ cup good honey
¼ tsp each of salt, pepper and garlic powder
½ cup toasted pine nuts
Preheat the oven to 400 degrees
Add the cleaned brussel sprouts to a bowl. In another bowl or measuring cup mix together the vinegar and honey until well mixed and then pour it over the brussel sprouts. You can leave this to marinate if you like. Spread the brussel sprouts out on to a baking sheet and place in the oven to cook at 400 degrees for about 15 to 20 minutes checking them along the way. Once they are almost done add the pine nuts for the last 10 minutes of cooking.
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Drinking Coffee and Reading Book Concept. Stock Videos by Vecteezy
Music Credit: Green Green Garden by Chris Haugen
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Our Silver Moments in no way provides any warranty, express or implied, towards the content of recipes in this website. Not all of the recipes shared here will have been approved by the agency responsible for food safety in the country you reside in. It is the reader’s responsibility to determine the value and quality of any recipe or instructions provided for food presentation and to determine the nutritional value, if any, and safety of the presentation instructions.
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I make no warranties for the outcome of your food experiments.
Colleen Palumbo
#25 - 1410 11th Ave North
Golden, BC Canada
V0A 1H2
[e-mail]
All video and photographic rights belong to Colleen Palumbo unless otherwise stated.

[@karenmilligan3590]

I like Brussel Sprouts raw and cooked. Acorn Squash was one of my favorites as a child. My mother halved , baked with butter, brown. sugar and nutmeg. Looks like I have a new alternative to turkey this year. Thank you.

[@oursilvermoments6028]

Thank you Karen my mom used to make acorn squash with butter and brown sugar as well and it was always a favorite 😋

[@maude5160]

Hi Colleen, the two sides looked delish. My favourite way or two ways to have Brussels is snip off outside leaves, gently to fry in little olive oil till kind of browned, and then add some chicken stock and simmer till tender, and thicken slightly with corn starch then I add some crispy deep fried changs noodles. I this recipe was given to me about twenty years ago by a lovely lady from Vancouver Island, and the second way is just tossed in a little oil and shoved onto tray with any other veg and baked. . Happy belated thanksgiving x

[@shelleysmith4017]

Oh yum, your method sounds delicious. I like roasting them in the oven with a little olive oil drizzled over them, sprinkled with either fresh thyme leaves or finely chopped fresh rosemary, some chestnuts and some dried cranberries. When they are all toasty and done, I put them in a serving bowl and scatter with a little sprinkle of orange zest and a little of the juice. My hubby is British and he loves “bubble and squeak” but using Brussels sprouts instead of cabbage. Usually bubble and squeak is made using left over potatoes and cabbage, but he does it all fresh as we seldom have left over potato. He makes a great mash, but keeps it kind of stiff. He boils or fries chopped up sprouts and adds to the mash. He seasons well and allows it to go cold and then makes patties with the cold mash mix. Heats some oil in a skillet and fries them until piping hot all the way through and golden brown on both sides. You can also just do it as a big lot and mixing and scraping allowing some crispy browned bits (those are the best parts, which is why he makes them into patties and fries…more crispy brown bits). I also love sprouts raw, finely sliced, in a salad. While I do not eat meat, hubby also loves cooking bacon, then using the grease to fry the sprouts that have been cut in half or quartered, until cooked through and the cut sides are golden brown. Before they have cooked through properly, he adds some sliced garlic and either slivered almonds or crumbled chestnuts. When I ate meat, this was one of my favorites, too. There are just so many ways to enjoy sprouts. I even use them in coleslaw, in casseroles, and even in stir fries and curries.

[@maude5160]

@@shelleysmith4017your recipes, delish👌, like you I don't eat meat so you just omit the bacon, and bubble or squeak without Brussels or cabbage just isn't the same.

[@shelleysmith4017]

@@maude5160 thanks! Oh you are so right, without cabbage or sprouts it just isn’t the same. I do exactly as you suggest, omit the bacon for my portion. I have found a brand of mock bacon I like for blt’s when a craving hits, so this holiday season I might give them a try with the sprouts. I try to eat whole food as much as possible as both hubby and I enjoy cooking from scratch and processed foods are a very rare indulgent. I found a recipe recently that I am waiting to try when our sprouts are easy to be picked, it is pickling them.

[@leahness3588]

Here in Minnesota we have a lot of bee farms. Love fresh honey.❤❤ recipes look great!!

[@cynthiadeslauriers2978]

I just recently found your channel. I’m always looking for different recipes. Last week I made the “Marry Me Chicken “. We loved it. After watching this video I will be making both these dishes. I’ve cooked acorn squash before but stuffed them with a spinach/cheese mixture. It’s been way too long since I did anything with Brussel Sprouts. Thanks for sharing these recipes and making my menu not so boring. Have a great evening 🌻

[@denisejackson4819]

Thank you! Those do look delicious… And good timing. And please take care. Do take time if you’d need to. 💜

[@SnowLady_164]

Hi Colleen. Wow! You have hit 20K subs. Congrats! I have never met a Brussel Sprout I liked, but that squash looked amazing.

[@oursilvermoments6028]

Haha, they are an acquired taste for sure. Cheers, Colleen

[@shelleysmith4017]

Have you ever tried them steamed or boiled (until just soft), with a little butter and a drizzle or more of vinegar (white or apple cider vinegar), which cuts that sulphur smell and taste. It was how my Gram got me to enjoy them as a child and how I have introduced them to children and a sprout hating adults. Also, have you tried them raw in a salad, sliced thinly, mixed in with other leaves? Even shredded to add raw to tacos or burritos instead of lettuce works well if it is the cooked ones that you can’t stand. I have a similar issue with beets that you have with sprouts…never met one I could tolerate much less like. I keep trying as they are so good for us, but nothing palatable yet. Lol I live in hope of finding just one recipe I can cope with. Good luck finding a sprout recipe you can tolerate. And I agree, Colleen’s squash looked amazing!!

[@lisapop5219]

Hope you had a great Thanksgiving Mrs Colleen

[@oursilvermoments6028]

Thank you, we did! We spent Thanksgiving with family and it doesn't get better than that. Best wishes, Colleen

[@lindagoodman5333]

Both look delicious

[@oursilvermoments6028]

Thank you 😋

[@wendyzimmerman6002]

I’m not real fond of Brussel sprouts but with a sauce I can tolerate them my dil cp roasts then with balsamic glaze much like yours without the pine nuts the acorn squash looks incredible

[@darlenebrown7256]

🥰😋👏🌹💕

[@oursilvermoments6028]

Thanks for watching each week Darlene, I really appreciate you. 🥰❤💕

[@JacknJill_1956]

You need some wood utensils or rubber🙏