Serve Squash with Brussel Sprouts and Chestnuts at your Thanksgiving dinner --a healthy Thanksgiving side dish and a quick and easy Christmas recipe too.
- 2 tablespoons olive oil
- 1 large onion, diced
- ½ pound butternut squash, cut into 1-inch cubes (about 1 1/2 cups)
- ½ pound brussel sprouts, cut in half (about 3 cups)
- 2 tablespoons water
- 1 cup cooked chestnuts, cut in half
- ¼ teaspoon celtic sea salt