1 pint Brussels sprouts, tough outer leaves removed and halved from top to bottom
1 pound baby carrots
1 tablespoon olive oil
1 tablespoon unsalted butter
2 shallots, sliced
2 cloves garlic, gently crushed with the side of a knife and minced
1 pint (about 6 ounces) white mushrooms, brushed clean, trimmed, and halved if medium or sliced, if large (leave whole if small)
1 cup white wine
5 or 6 small pattypan squash, quartered (choose those that are light green but heavy for their size)
1/3 cup hoisin sauce, at room temperature
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