p&q: brown sugar squash and brussels sprouts en papillote

I’m predicting this won’t generate as much chatter as last week’s recipe, but a forum for conversation on the week’s recipe is always fun! Any questions, concerns, or comments on these veggie packets, let’s chat.

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11 Responses to “p&q: brown sugar squash and brussels sprouts en papillote”

  1. Mardi (eat. live. travel. write.) January 29, 2013 at 6:26 AM #

    Well no perhaps not as controversial but I totally didn’t do the “en papillote” thing. I simply oven roasted the lot and they were glorious (well, apart from the Brussels sprouts smell which I cannot stand but my better half loved them. I liked the other veggies). Also pretty. Also, we didn’t have any foil ;)

    • rosa January 29, 2013 at 1:45 PM #

      I was honestly fighting the en papillote part because I love all of these veggies oven roasted. And the caramel bits which come from the roasting process are my favorite part. But I stuck with the recipe (well, I did use parchment paper instead of foil, but otherwise…) and I was happy with the result. Different from the roasting method, but tasty just the same.

      • Mardi (eat. live. travel. write.) January 29, 2013 at 2:40 PM #

        The caramelised bits were the best :)

        • saralkeefe81 January 29, 2013 at 4:48 PM #

          I’m going to have to try this without the foil later this week. We liked “en papillote” fine, but the husband likes his sprouts just plain oven-roasted. This was my first time cooking with butternut squash, and I’d like to try it other ways too. And I have plenty left over!

  2. Cher January 29, 2013 at 8:17 PM #

    So is this week’s controversy whether or not to roast or cook “en papillote”? I like it :-)

    I have made this a few times using tin foil – both in the oven and on the grill. I like the grilled one best because it does pick up a little caramelization (depending on its location on the grill).

    We are on team “Brussels sprouts” in this house, so this dish is always a hit! (Unlike some other foods which shall remain nameless…. They know what they are.)

  3. Lola's Kitchen January 29, 2013 at 9:09 PM #

    I roasted and we loved it! A word of caution though, mine took about 40 minutes roasting so either cut the veg smallish or allow more time.

  4. betsyp January 29, 2013 at 11:10 PM #

    I went papillote, but it sounds like oven-roasted is an exciting option. I have half a butternut squash left, but have to pick up more Brussels sprouts and will try it roasted. Yum!

  5. alwaysaddmorebutter January 30, 2013 at 2:01 PM #

    I made it last night and was surprised by how much I liked the brussels sprouts! It’s only my second or third time trying them so I didn’t know how it would go. I think I should have taken mine out a few minutes earlier though – things were a little too soft.

  6. SisBoom January 30, 2013 at 5:58 PM #

    Nothing new for most about brussels sprouts or squash so for me the point was to TRY papillote even though I also prefer this type of thing roasted. I’ll do it tonight roasted, for sure…as I’m eager to see how the apple holds up. And yes, shuttup, I am actually on time this week.

  7. tammycirceo January 31, 2013 at 3:25 PM #

    I just drafted my post and decided to come over here and see if there was any chatter … And sure enough, you guys are debating the “en papillote”, too!! It will be interesting to read everyone’s posts tomorrow!

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