Veal Rib Chop with Parmesan Squash and Garlic Cream
1 large butternut squash, peeled, seeded and cubed
1 onion, thinly sliced
3 cloves garlic, peeled and halved
3 tablespoons (45 ml) olive oil
16 small Brussels sprouts
1/4 cup (60 ml) shaved Parmigiano-Reggiano cheese
1/4 cup (60 ml) slivered almonds, toasted
Salt and pepper
With the rack in the middle position, preheat the oven to 200 °C (400 °F).
On a baking sheet, combine squash, onion, garlic and oil. Bake for about 10 minutes. Add Brussels sprouts and bake for about 35 minutes or until vegetables are tender and begin to brown.
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