Sauteed Brussels Sprouts and Squash with Fried Sage

• 1/4 cup plus 2 tablespoons extra-virgin olive oil
• 16 large sage leaves
• Salt and freshly ground pepper
• 2 pounds brussels sprouts, trimmed and separated into individual leaves
• 1 medium butternut squash (1 1/2 pounds), peeled and cut into 3/4-inch cubes
• 4 tablespoons unsalted butter
• 1 tablespoon snipped chives

1. In a small skillet, heat 1/4 cup of the olive oil.
2. Add the sage leaves and fry over high heat until deep green and translucent, about 1 minute.
3. Transfer to a paper towellined plate to cool.
4. Season with salt and pepper.
5. Bring a medium saucepan of salted water to a boil.
6. Fill a large bowl with ice water.
7. Blanch the brussels sprout leaves in the boiling water until tender, about 2 minutes.
8. Using a slotted spoon, transfer the leaves to the ice water to cool.
9. Drain and pat dry.
10. Heat the remaining 2 tablespoons of olive oil in a large, deep skillet.
11. Add the squash and cook over moderate heat, stirring occasionally, until lightly browned in spots, about 8 minutes.
12. Add the butter and continue cooking until the squash is tender, about 7 minutes longer.
13. Add the brussels sprout leaves, season with salt and pepper and cook until heated through, about 3 minutes.
14. Transfer to a bowl, scatter the fried sage and chives on top and serve.

extravirgin olive oil, sage, salt, brussels sprouts, butternut squash, unsalted butter, chives

Taken from www.foodandwine.com/recipes/sauteed-brussels-sprouts-and-squash-fried-sage (may not work)