Brussels Sprouts and Roasted Winter Squash Hash
- Total Time
- 1 hour 15 minutes
- Rating
- Comments
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Ingredients
- 1½pounds winter squash, like butternut, halved, seeds and membranes scraped away
- 1pound brussels sprouts, preferably small ones
- 2tablespoons extra virgin olive oil
- 1bunch scallions, sliced thin
- 2garlic cloves, minced
- Salt
- freshly ground pepper
- 2tablespoons tomato paste, dissolved in ¼ cup water
- 1cup cooked black rice
- Poached eggs for serving optional
Nutritional analysis per serving (6 servings)
180 calories; 6 grams fat; 1 gram saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 30 grams carbohydrates; 6 grams dietary fiber; 5 grams sugars; 6 grams protein; 580 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat the oven to 425 degrees. Cover a baking sheet with foil, and lightly oil the foil. Brush the cut sides of the squash with olive oil, and set on the baking sheet with the cut sides down. Bake 30 to 40 minutes until easily pierced with a paring knife. Remove from the heat, allow to cool until it can be handled, and peel and dice.
- Step 2
While the squash is in the oven, trim away the bottoms of the brussels sprouts and cut into quarters.
- Step 3
Heat the oil over medium-high in a large, heavy skillet. Add the brussels sprouts. Cook, stirring often or tossing in the pan, until just tender and the edges are seared light brown, about five minutes. Add salt to taste, and stir in the scallions and garlic. Stir together for a few minutes until the scallions and garlic are fragrant. Stir in the squash. Cook, stirring often, until the squash has caramelized lightly, about 10 minutes. It’s fine if the squash falls apart in the pan. Season to taste with salt and pepper, and stir in the dissolved tomato paste. Continue to cook, stirring, until the tomato paste has caramelized, about five minutes. The tomato paste mixture will no longer be visible, but there should be rusty-colored traces on the bottom of your skillet. Stir in the black rice. Heat through, taste and adjust seasonings, and serve, topped with a poached egg if desired.
- To cook black rice, combine 1 part rice with 1¾ parts water and salt to taste in a saucepan. Bring to a boil, cover and reduce the heat. Simmer 30 minutes until the water has been absorbed. Remove the lid, place a dish towel over the pot, return the lid and let stand 10 minutes. A cup of dry rice will yield 3 cups of cooked rice.
- Advance preparation: You can keep this for about three days in the refrigerator and reheat.
Private Notes
Comments
Ìn lieu of the tomato paste mix I mixed a. tablespoon of brown sugar with a teaspoon cumin and 1/4 cup water.
This is a totally delicious dish. Worth sussing out the store that carries black rice. I did use the California-grown product. Appealing visually, also
I substitute a can of black beans for the rice. Makes for a wonderful dinner on Friday's in Lent.
Swapped black beans for the black rice, shredded the Brussels sprouts in my food processor, and diced the squash while it was still uncooked and roasted it for 25 minutes. I love this dish.
First off: kudos to the photographer. The finished dish - at least in our case - looks much messier (the squash does indeed fall apart in the pan). Tasted okay except I didn’t think the Brussels sprouts complemented the squash (I used honeynut squash which have a nice spicy flavor) so I would try this again but with parsnips or carrots (sweet) in lieu of sprouts (despite being literally just picked, too bitter). It’s a pretty complicated recipe given that it ends up looking kinda meh so I used black beans spiced up with cumin, paprika, chili powder and chili flakes to add some protein, skipping the black rice.
Writing my "innovations" here so I don't forget them! Cook two links of hot Italian sausage and two slices of bacon with the scallions until done. Set aside. In the same pan, add a little olive oil, the tomato paste and water, garlic powder, salt, pepper, and 2 T molasses or maple syrup. Pour over prepped squash and sprouts, add cooked meat, and roast as directed. Cook .5 cup farro and mix into meat/veg mix. Add some dried cranberries and garnish with pepitas.