France / Appetizers

Brussels sprouts and squash with sage

Name: Brussels sprouts and squash with sage
Prep time: 20 min
Cook time: 25 min
Yield: 8 portions
Cuisine: France
Ingredients: 6 tbsp olive oil; 16 sage leaves; 2 lb Brussels sprouts, separated leaves; 1.5 lb butternut squash, cubed; 4 tbsp butter; 1 tbsp chives; As needed: salt and pepper

A published Thomas Keller recipe, adapted for home preparation.

Prep20 min

Cook25 min

Yield8 portions

Jump to recipe

Editorial home-cooking adaptation · Not yet kitchen-tested. Timings are estimates; additional soaking, rising or chilling may apply. Read the complete method before starting.

From the published recipe collection

Thomas Keller

This is Private Kitchen’s concise home adaptation, not the chef’s original text. Read the source for the complete published method and context.

Read the published recipe

Three-star restaurant connection: The French Laundry · MICHELIN Guide . Restaurant recognition does not certify this recipe. No affiliation or endorsement.

Ingredients

8 portions

1×

Units are listed with each ingredient. 1 tbsp = 15 ml; 1 tsp = 5 ml. US cup measures are approximately 240 ml. Chef adaptations may retain source units. Scaling changes quantities, not cooking times. Ingredient ticks reset when the page reloads.

Let’s make it.

Fry sage in four tablespoons oil for one minute; drain and season.
Blanch sprout leaves two minutes; chill in ice water and dry.
Cook squash in remaining oil eight minutes. Add butter; cook seven minutes until tender.
Add leaves and season; heat three minutes. Finish with sage and chives.

A little kitchen note

Private Kitchen home adaptation of the linked published recipe; not kitchen-tested or endorsed by the chef. A vegetable side dish.

Allergen notes

Milk. This list is a starting point, not a certification of suitability. Check every ingredient label and preparation surface.

Use a food thermometer where relevant. For handling and storage, see our cooking basics and official food-safety links.

A little nourishment.

Illustrative nutrition estimate · Per listed portion (1/8 of the recipe)

Energy: 231 kcal
Protein: 4.9 g
Carbs: 20.6 g
Fat: 16.6 g
Fibre: 6.1 g
Total sugar: 4.4 g
Sodium: 33 mg

Approximate generic ingredient estimates, not verified nutrition labels. Includes quantified optional ingredients; unquantified “as needed” salt, oils or garnishes may be excluded. Brands, substitutions, portions and cooking change values. Nutrition stays per portion when batch quantities are scaled. How we estimate nutrition

Excludes unmeasured: salt and pepper. Actual calories, fat and sodium may be higher.

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