Thanksgiving: Squash and Brussels Sprouts

I couldn’t decide which of these two vegetables to include this week. Squash tends to be a classic Thanksgiving food. Images depicting Thanksgiving and holiday cornucopias almost always include squash. Brussels sprouts, however, seem to be everywhere I look when I research WWII-era Thanksgiving foods. They even were in one of the magazine photos I included earlier month.

Note the Brussels sprouts

I finally decided to use a squash recipe I found because it was a little different than other squash recipes I’ve tried and the only Brussels sprouts recipe that was interesting was almost identical to the green beans I posted this month.

Last night while I was eating the squash with my supper, I kept thinking about Brussels sprouts. I felt guilty for not including them when they obviously were something that many families felt belonged on their Thanksgiving tables. I felt guilty enough that today you are getting a bonus Brussels sprouts recipe. Enjoy!

Summer Squash with Herbs

Good Housekeeping Cook Book, 1944 edition

  • 2 medium crooked neck squash (2.5 pounds)
  • flour
  • 4 tbsp butter or margarine
  • 1 tbsp minced parsley
  • 1 tbsp minced chives
  • 1/2 tsp salt
  • 1/8 tsp pepper

Pare squash and cut into 3/8″ thick slices. Roll lightly in flour, then sauté in the butter in a skillet until brown on one side. Turn and sprinkle with parsley, chives, salt, and pepper. Continue cooking until brown and tender. Serve with pan drippings over squash. Serves 6.

Results

The squash was nicely seasoned and flavorful. I would caution that if there is too much flour on the squash it gets a little thick. I think you could season the squash without rolling it in flour, too.

Deviled Brussels Sprouts

Good Housekeeping Cook Book, 1944 edition

  • 1 qt Brussels sprouts
  • 1/2 c butter, margarine, fat, or salad oil
  • 2 tsp prepared mustard
  • 3/4 tsp salt
  • 1 tsp Worcestershire sauce
  • dash cayenne pepper

Prepare, then cook Brussels sprouts. Drain. Meanwhile, melt butter in a sauce pan. Add remaining ingredients. Place Brussels sprouts in a hot vegetable dish, and pour the sauce over all. Serves 6.

Looking for more Thanksgiving? Start here:

First Monday Menu: Thanksgiving Month

Thanksgiving: Honeyed Cranberry Relish and Sweet Potato Balls

2 thoughts

    1. Thank you! I’m so glad you are enjoying my posts! That means a lot to me. We cooked sliced squash and zucchini in a frying pan with onions, covered it with melted cheese, and seasoned it with pepper when I was growing up. This recipe was a new way for me. I’m always so interested in how other people cooked the same vegetables in different ways. This blog has definitely been a series of food discoveries for me. 🙂

      Liked by 1 person

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