Fall Vegetables with Toasted Pecans and Parmesan
4 tbsp unsalted butter
4 tbsp canola oil
4 1/2 cups (about 1 1/3 pounds) butternut squash, cut into 1/2-inch dice
12 oz small brown (baby bellas) mushrooms, cut into 1/4-inch thick slices
1 1/2 cups thinly sliced leeks
2 teaspoons dried rosemary, crushed
Freshly ground black pepper
1/2 cup pecans, toasted and coarsely chopped (see note)
1/2 cup grated Parmesan cheese, preferably Parmigiano Reggiano
1. Cut off and discard the bases from the Brussels sprouts, then quarter the sprouts, lengthwise. Bring a large pot of water to a boil, and add the sprouts and 1 teaspoon salt. Cook until tender, but not mushy when pierced with a small, sharp knife, 4 to 6 minutes. Drain the sprouts in a colander, then place them under cold running water (still in the colander) until completely cool. Pat them dry and set aside. (Sprouts can be prepared 4 hours ahead; cover and refrigerate. Bring to room temperature before using.)
2. In a medium heavy skillet set over medium heat, heat the butter and oil until hot. Add the butternut squash and sauté, stirring frequently, for 5 minutes. Add the mushrooms; stir and cook the mixture 5 minutes more. Add the leeks, rosemary, 1/2 tsp salt, and several grinds of black pepper. Cook, stirring, until the vegetables are lightly browned and just tender, 3 to 5 minutes or more. (Sautéed vegetables can be prepared 4 hours ahead. Cool, cover, and refrigerate. Reheat, stirring, over medium heat.) Add the Brussels sprouts, and cook, stirring, until heated through, 2 to 3 minutes or more. Season the vegetables with salt to taste.
3. Spoon the vegetables into a shallow serving bowl or dish, Sprinkle them with the pecans and Parmesan cheese. Serves 6 to 8.
Note: To toast pecans, spread on a rimmed baking sheet and place in a preheated 350 degree F degree oven until fragrant and lightly browned, 6 to 8 minutes. Watch carefully. Remove and cool.