<http://schema.org/recipeInstructions>
" In 12-inch nonstick skillet, melt margarine on medium-low. Stir in shallots; cover and cook 10 minutes or until soft. Increase heat to medium; stir in Brussels sprouts, red pepper, chicken broth, thyme, 1/2 teaspoon salt, and 1/4 teaspoon ground black pepper and cook, covered, 7 minutes. Remove cover; stir in squash and cook 5 to 7 minutes longer."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.goodhousekeeping.com/food-recipes/a6886/brussels-sprouts-squash-saute-ghk1107/>