It is certainly no secret that for everyone, especially at this time of year, life and work are, well, hard to schedule. It is a joyful moment when you can spend time with friends and family during the holiday season. As you prepare for your feast -- or feasts -- I wanted to share something from the Arizona Law family.
I asked around the college for favorite recipes that you can easily put together if you are still planning your meal. The following recipe comes from our Assistant Dean for Communications, Nancy Stanley.
Harvest Casserole (serves 6)
Prep time: 10 minutes
Cooking time: 12 minutes
20-30 Brussels sprouts, halved
2 cups cubed butternut squash
½ to ¾ cup chopped pancetta (can also use 4 - 6 slices of cooked, crumbled bacon, veggie bacon, or chopped cauliflower)
¼ cup broth (vegetable broth or bouillon)
½ cup olive oil (lemon infused is great)
¼ cup grated or shaved asiago cheese (parmesan and romano work fine, too)
1 red onion, chopped and sautéed with the squash
3 tablespoons pepitas or chopped walnuts
4-5 sprigs rosemary or 1 tablespoon chopped rosemary
Brown pancetta in a bit of the olive oil. Remove from pan and set aside.
Add squash and broth, cook over medium heat for 4-5 minutes, stirring occasionally
Increase heat to medium high. Add Brussels sprouts and olive oil, stirring occasionally, and cook for another 3-4 minutes (or to desired tenderness)
Remove to serving platter
Garnish with pepitas and grated cheese
Snap a photo for us -- ideally with the University "A", the colors, or our centennial logo -- if you make this part of your meal.