The ingredient list for this colorful holiday vegetable saute is short and sweet. You’ll need butternut squash cubes (you can buy butternut squash already peeled, seeded, and cubed in the produce department if needed), fresh Brussels sprouts (trimmed, quartered or halved), chopped onions, fresh cranberries, olive oil, butter, nutmeg (freshly grated is preferred, but ground will work), honey, orange juice, salt and pepper. That’s it!
From start to finish, this colorful holiday vegetable saute will take no more than 30 minutes, and you will only need a large skillet and a wooden spoon or spatula to saute the ingredients until tender. Directly below is a photo I’d taken of this Holiday Vegetable Saute back in 2013 as it was cooking on the stove top. You’ll notice that there weren’t onions in my original recipe and they’re (onions) totally optional in the new version if you’re not a fan.
I’ve made a quick cooking video for this recipe of Easy Colorful Holiday Vegetable Saute. I hope you’ll enjoy it as much as you enjoy the flavor of this dish.
*Note – To trim Brussels sprouts use a paring knife and cut a small slice from the flat end of each sprout. Remove a few of the outer leaves from each sprout and then half or quarter each sprout depending on size.
- 2 tablespoons grapeseed or canola oil
- 2 tablespoons butter
- 1 medium onion chopped
- 2-3 cups butternut squash peeled, seeded and cut into 1" cubes
- 3-4 cups fresh Brussels sprouts trimmed and halved or quartered
- 1/8 teaspoon freshly grated nutmeg or a slightly less amount of ground nutmeg
- ½ cup orange juice
- 1½ cup fresh cranberries
- 2 tablespoons honey
- 2 teaspoons kosher salt
- ½ teaspoon ground black pepper
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In a very large skillet, heat the oil and butter over medium/high heat.
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Add the onion, butternut squash, and Brussels sprouts.
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Cook and stir occasionally for approximately 7-10 minutes.
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Add the nutmeg, salt, and pepper.
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Stir in the orange juice, cranberries, and honey.
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Reduce the heat to medium and cook, stirring occasionally, for an additional 3-5- minutes.
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Serve immediately.
Tools and equipment:
Microplane for grating fresh nutmeg
large skillet
wooden spoon
chef's knife and cutting board
And here is the 2013 recipe, in its original form, if you’re interested:
HOLIDAY VEGETABLE SAUTE (2013 version) {PRINT THIS RECIPE}
Serves: 6-8 Prep Time: 10 minutes Cook Time: 15 minutes
3-4 cups of trimmed and halved, fresh Brussels sprouts (about 1 1/2 pounds)
2-3 cups of cubed (1″ pieces) butternut squash (about 1 pound)
1 1/2 cups fresh cranberries
1 tablespoon olive oil
2 tablespoons butter
1 teaspoon salt
1/2 teaspoon pepper
1/8 teaspoon freshly grated nutmeg
1 tablespoon honey
-In a large skillet over medium heat, melt the butter and add the olive oil.
-Add in the Brussels sprouts and the butternut squash. Cook, stirring occasionally for 7-10 minutes.
-Add the cranberries, salt, pepper, and nutmeg.
-Cook for an additional 5 minutes (or until the veggies are as tender as you like) and right before serving, stir in the honey.
-Serve immediately.
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I hope you’ve enjoyed this updated version of Easy Colorful Holiday Vegetable Saute as much as I’ve enjoyed bringing it to you.
For other delicious vegetable side dish recipes for your consideration this holiday season, please click on the titles to check out a few of my other favorites:
Thanksgiving Side Dish Recipe Roundup for Friday’s Featured Foodie Feastings
Autumn Harvest Chopped Fruit & Vegetable Salad
Italian Layered Zucchini Parmesan
Oven Roasted Broccoli, Carrots, Shallots and Cashews
Cauliflower Sweet Potato Mashers
Should you have any questions regarding this recipe for Easy Colorful Holiday Vegetable Saute, or anything else you’ve seen on my site, please don’t hesitate to contact me directly, or leave me a comment in the comment section below. It is always my great pleasure to reply to your questions as soon as possible.
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Kudos Kitchen by Renée ~ Where food, art, and fun collide each and every day!
Until we eat again, I hope you have a delicious day!
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I love this dish, Renee! So very festive!
I love the festive colours in this dish. As I'm not a fan of brussel sprouts I'd probably switch them out for broccoli though. I love your wine glasses Renee, the acorns are perfect!
This looks like the perfect side!!
Thanks so much!
These veggies look so colorful and delicious!! Thanks for sharing!!!
My pleasure!
This is my kind of dish!! YUM!
Mine too. Glad you like it, Meg!
I love how colorful this is!
Thank you, Carolyn! I love all the fall colors, too!