Brussels Sprouts and Roasted Winter Squash Hash

Name: Brussels Sprouts and Roasted Winter Squash Hash
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 pounds winter squash, like butternut, halved, seeds and membranes scraped away; 1 pound brussels sprouts, preferably small ones; 2 tablespoons extra virgin olive oil; 1 bunch scallions, sliced thin; 2 garlic cloves, minced; Salt; freshly ground pepper; 2 tablespoons tomato paste, dissolved in 1/4 cup water; 1 cup cooked black rice; Poached eggs for serving optional

Servings: persons

1
Preheat the oven to 425 degrees.
2
Cover a baking sheet with foil, and lightly oil the foil.
3
Brush the cut sides of the squash with olive oil, and set on the baking sheet with the cut sides down.
4
Bake 30 to 40 minutes until easily pierced with a paring knife.
5
Remove from the heat, allow to cool until it can be handled, and peel and dice.
6
While the squash is in the oven, trim away the bottoms of the brussels sprouts and cut into quarters.
7
Heat the oil over medium-high in a large, heavy skillet.
8
Add the brussels sprouts.
9
Cook, stirring often or tossing in the pan, until just tender and the edges are seared light brown, about five minutes.
10
Add salt to taste, and stir in the scallions and garlic.
11
Stir together for a few minutes until the scallions and garlic are fragrant.
12
Stir in the squash.
13
Cook, stirring often, until the squash has caramelized lightly, about 10 minutes.
14
Its fine if the squash falls apart in the pan.
15
Season to taste with salt and pepper, and stir in the dissolved tomato paste.
16
Continue to cook, stirring, until the tomato paste has caramelized, about five minutes.
17
The tomato paste mixture will no longer be visible, but there should be rusty-colored traces on the bottom of your skillet.
18
Stir in the black rice.
19
Heat through, taste and adjust seasonings, and serve, topped with a poached egg if desired.

1528

kcal

Calories

146

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 1/2 pounds winter squash, like butternut, halved, seeds and membranes scraped away, 1 pound brussels sprouts, preferably small ones, 2 tablespoons extra virgin olive oil, 1 bunch scallions, sliced thin, and more.

Yes, Brussels Sprouts and Roasted Winter Squash Hash falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!