Brussels Sprout and Butternut Squash Hash

Fall is definitely my favorite season, not just because of the beautiful weather but because all my favorite foods are coming back in season. I love incorporating seasonal and local produce into my recipes, and this is one hundred percent the best time to do that with such a wide variety available. This particular recipe has become a fan favorite in my family and one that everyone looks forward to, vegetable lover or not. Brussels sprouts are one of those controversial vegetables that most people either love or hate, but I think it all depends on how you prepare them. This recipe is one of those ways to turn a hater into a lover! 

For this recipe think the most perfectly crispy brussels sprouts paired with a sweet and savory mix of winter squash, apples and plenty of seasonal aromatics that take the dish to a whole new level. My mouth is watering just thinking about how delicious it is! The best part about this dish is that you need fewer than 10 ingredients and it’s pretty low maintenance, so it’s perfect for a quick weeknight meal as well as batch cooked for a healthy addition to Thanksgiving dinner. Ever since the winter squash display has hit the floor in Trader Joe’s this month, this recipe has been on repeat in my house. Even if you are hesitant about brussels sprouts, try this one out! It has changed many opinions so far!

Recipe 

4 cups brussels sprouts, halved or quartered depending on the size 

1small-medium butternut squash, cubed

1 large leek roughly, chopped 

1 large yellow onion, roughly chopped 

3 cloves garlic, minced 

1 large apple, diced with skin on 

1 Tbsp fresh rosemary, chopped 

Cooking fat (ghee, coconut oil, avocado oil) 

1. Preheat the oven to 375 degrees and line a baking sheet with parchment paper. 
2. Toss halved or quartered brussels sprouts in cooking fat of your choice and salt to taste. The trick is to make sure they are completely coated so that they are glistening. This will give you a perfectly crispy brussel sprout. 
3. Put the pan in the oven and roast for about 25-30 minutes, tossing half way, until golden and crispy. 
4. While the brussels sprouts are roasting, melt 1 Tbsp of cooking fat in a large pot over medium heat and sauté leek and onion until translucent. Add garlic and rosemary and sauté until aromatic. 
5. Add butternut squash to the pot and cook down for about 5-7 min, then add the apple and cook down for about  5-7 min until they are soft. 
6. Mix in the crispy brussels sprouts. Add extra sea salt to taste if needed. 
7. Put top on and turn heat down to low. Let simmer for about 10 minutes to allow flavors to combine and squash to cook down until it can be easily pierced with a fork. 
8. Serve alone or as a side dish. Tip: it’s delicious with a big dollop of grass-fed butter or ghee if you can tolerate dairy. If not try a drizzle of some good extra virgin olive oil for an extra dose of fatty acids!