I posted another Brussels sprouts recipe earlier this week. I mentioned in that post that I had purchased those Brussels sprouts with another dish in mind. Here it is. :) It all actually started when I purchased a gorgeous butternut squash at my local farmer’s market. I didn’t have a plan for it at the time, but my husband always talks about how he loves the combo of butternut squash and Brussels sprouts. His idea was to make a soup and toss whole, cooked Brussels sprouts right in there. I promised that I’d try that at some point (and I will!) but as soon as he mentioned it I remembered this Martha Stewart recipe for butternut squash risotto. Wouldn’t it be perfect with some roasted Brussels sprouts on top? Yes it would! Risotto never ceases to amaze me. I posted another risotto recipe on this blog a while back, and commented that risotto is one of those things you barely need to mess with at all to create a creamy, nearly cheesy, vegan dish that nobody would believe is actually vegan. Imagine just how much better it gets when you add some sweet butternut squash and creamy coconut milk.
