I used 1 1/2 bags of Brussels Sprouts. I cut them in half and then pulled the pieces apart. Yes - ALOT of work... Made it a lot harder than it needed to be.
Next time, I will slice the Brussels Sprouts into slices or as they call it ribbons.
I cut up, steamed and saute Butternut Squash in Coconut Oil.
I added Chicken Sausage.
Shredded Brussels Sprouts with Winter Squash and Chicken Sausage
Ingredients 3/4 lb butternut squash, diced4 tsp olive oil, divided2 cloves of garlic, minced2 links smoked chicken sausage, sliced (preferably a sweeter flavor - I used Apple-Gate)3/4 lb Brussels Sprouts1 TBSP Artisana Almond Butter, meltedA dash or two of Braggs Aminos (or soy sauce)pinch each of smoked paprika and nutmeg1/2 oz pine nuts, toasted
Place the squash in a steamer pot, add a splash of water, cover, and cook on high for about 5 minutes.
Wash the Brussels sprouts, remove any yellowing outer leaves, trim, and slice into ribbons (I pulled my apart.)
Heat 2 tsp coconut oil over medium-high heat and add the steamed squash with a pinch of salt. Cook for a few minutes on each side, until nicely browned. Add remaining 2 tsp olive oil to the pan, turn the heat up just a bit, then add the Brussels sprouts. Season with more salt and a pinch of smoked paprika and nutmeg. Cook for 2-3 minutes, stirring a few times, until nicely browned in spots. Add the sliced chicken sausage, cook 1-2 minutes more, and then add the garlic and cook for about 30 seconds. Remove from the pan and set aside.
Add the squash mixture and pine nuts, toss together and heat through. Add a dash or two of Braggs Amino. Melt 1 TBSP Almond Butter and pour and mix evenly. Serve immediately.