Brown-sugar squash and Brussels sprouts en papillote from Around My French Table: More Than 300 Recipes from My Home to Yours (page 352) by Dorie Greenspan

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Notes about this recipe

  • twoyolks on March 28, 2016

    I did not care for this at all. The vegetables basically steam and overcook. There isn't any added flavors except for the vegetables nor is there any caramelization. The Brussels sprouts in particular were not appetizing.

  • L.Nightshade on May 22, 2011

    Brussels sprouts are tossed with butternut squash cubes, chopped peeled apples, olive oil, salt and pepper. They are topped with a little bit of brown sugar and fresh sage leaves, and cooked in aluminum foil. As I see it there were two problems with cooking in packets. It's a much bigger deal to check for doneness when you have to open or slit the foil. And the contents tend to produce liquid and consequently steam themselves. In the 25 minutes written, our vegetables were very overcooked. The sprouts were a greenish grey, the apples were mushy, even the squash was slightly overdone. I did like the flavor combination, I would do it again, roasting the same ingredients in an open dish, so they would brown and caramelize a bit.

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