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 will be roasting diced parsnips along with the squash to balance out the flavors and make the whole dish a little sweeter. The black rice is a perfect touch.
This was so delicious, I made it twice in a week. It’s easy, hearty (with or without the egg on top), and makes a great meal any time of the day. I love the textures and flavors. Don’t skip the tomato paste slurry—it really adds a nice depth of flavor, IMO. the only change I made was to add a cubed sweet potato while roasting the squash, simply because we had one that needed to be used.
I forgot to get black rice so added quinoa and black beans, and it was great. However I think when I make it again I’ll probably just get the black rice. It makes a LOT of hash and my 12 inch cast iron with deep sides was pretty full; I might make it in my Dutch oven next time. I made the squash and prepped the Brussels sprouts the night before so I could throw everything together in the morning. I think this would be a great breakfast for a crowd!
I just made this as I had the perfect complement of ingredients and leftovers to put it together. I didn't have tomato paste, however, so I used a little brown sugar and cumin in the water as someone suggested. I thought this made it a little too sweet but my picky husband and teenager both liked it. Go figure. The adults had a pork chop on the side and the kid had it with an egg.