Brussels Sprouts: Brussels Sprouts, Bacon, Salt, Pepper, Shallots, Heavy Cream, White Wine, Dijon Mustard/whole grain, Butter, and Brown Sugar
Butternut Squash: Butternut Squash, Butter, Salt, Pepper, Cayenne Pepper, Pecans, Amaretto, and Parsley
DirectionsBrussels Sprouts: In a pan, place some butter, bacon and cook and then add shallots, salt, pepper, white wine, and reduce. Add the Dijon Mustard (whole grain) and heavy cream and cook down. Place in bowl and serve.
Butternut Squash: In a pan, place butter, squash, salt, pepper, brown sugar, cayenne pepper, and pecans. Cook, then add the amaretto (will flame up). Place in bowl, garnish with parsley and serve.