1 lb. Brussels sprouts, outer leaves removed
4 T extra virgin olive oil
1/2 cup onion, finely chopped
1 lb. butternut squash, peeled, seeded and cut into 1/2 inch cubes
1 cup vegetable or light chicken stock
salt and freshly ground black pepper to taste
3/4 cup freshly squeezed orange juice
1/4 cup slivered almonds
1 orange segmented and segments cut into 1 inch cubes
1/2 cup golden raisins, reconstituted in warm water and drained
Bring a pot of salted water to a boil. Blanch the Brussels sprouts for about 3 minutes. Immerse immediately in cold water to stop them from cooking further, bring to room temperature and drain well. In a large heavy saucepan, over medium heat, warm the olive oil. Add the onion and slowly carmelize, about 15 minutes. Stir in the squash and cook an additional 5 minutes, stirring well. Add half of the vegetable stock, salt and pepper, heat through. Add the Brussels sprouts and orange juice, cook for about 15 more minutes. Add the almond, orange segments and raisins. Cook until the Brussels sprouts are tender but not mushy, adding additional vegetable stock to keep the pan from scorching. Serve warm or at room temperature.
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