Kat's Kitchen- Winter Vegetable Sides

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Updated: 11/26/2013 7:28 am

Butternut Squash and Apple Casserole

1 pound butternut squash, peeled, seeded and cubed (6 cups chopped)
2 Tablespoons water
1 green apple, peeled and cubed
1/2 tsp. cinnamon
1/4 tsp. Nutmeg
Pinch of salt
4 Tablespoons butter, melted
1/4 cup maple syrup
1/4 cup toasted pecans

Place squash in an 9x9 glass baking dish with two tablespoons of water. Cover with foil. 
Bake at 400* for 20 minutes. 
Add apples and the rest of the ingredients. Bake uncovered for another 10 minutes.

Brussel Sprout Hash

1 lb Brussel sprouts, quartered
1/4 cup chopped onion
1 clove garlic
4 slices bacon
1/4 tsp. salt
1/4 tsp. pepper

Fry bacon, then remove from pan. 
In the bacon grease, saute onions, garlic and Brussel sprouts for about 8 minutes, or until Brussel sprouts are soft. 
Add garlic and bacon. Cook for another two minutes. 
Serve warm. 

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