Balsamic and Brussels Rice Bake

Preheat oven to 350ºF. Melt 1 tablespoon each butter and olive oil in a 10-inch cast iron or other oven safe skillet over barely medium high heat until foaming. Add Brussels sprouts and cook until browned and tender, about 5 minutes. Season with ½ teaspoon salt and pepper to taste and remove to a bowl.

In the same skillet, heat a tablespoon of olive oil over medium heat. Cook mushrooms and shallot until just tender and with some liquid still in the pan, about 5 minutes. Add minced garlic and cook another minute. Add rice and squash and stir, then cook for a couple minutes, until almost all liquid is evaporated. Pour stock into the skillet, raise heat, and boil for 2 minutes, then remove from heat. Cover and carefully transfer to the preheated oven (I put the skillet on a sheet pan). Bake until rice is just tender, about 40 minutes. Remove from oven, stir in reserved sprouts, cover, and bake 5 more minutes.

While rice bakes, heat the balsamic vinegar in a small saucepan over medium heat with crushed garlic until it boils gently. Reduce heat and simmer gently until thickened but pourable, about 20 minutes. Store any leftover balsamic reduction at room temperature or it will harden in the fridge.

Let rice bake stand, covered, for 10 minutes after removing from the oven, then stir in Parmesan and remaining 2 tablespoons butter, cut into pieces, plus salt and pepper to taste. Serve in bowls drizzled with balsamic reduction and finished with extra Parmesan, black pepper, toasted nuts, and fresh basil.