Butternut Squash and Brussels Sprout Hash
A satisfying fall side dish, this butternut squash and Brussels sprout hash is a simple yet flavorful way to enjoy the season's bounty. The butternut squash provides a sweet and nutty base, while the Brussels sprouts add a slightly bitter and earthy note. The onion and garlic add depth of flavor, and the thyme, salt, and pepper bring it all together. This hash is a great way to use up leftover roasted butternut squash, or it can be made with fresh squash. It's also a great way to get your daily dose of vegetables.
Butternut squash and Brussels sprouts are two of the most popular fall vegetables, and for good reason. They're both delicious, nutritious, and versatile. This hash is a great way to enjoy both of these vegetables in one dish. I first came up with this recipe a few years ago when I was looking for a way to use up some leftover roasted butternut squash. I had some Brussels sprouts on hand, and I thought they would be a good addition to the hash. I was right! The combination of the sweet butternut squash and the slightly bitter Brussels sprouts is perfect. This hash is also a great way to get your daily dose of vegetables. It's packed with fiber, vitamins, and minerals. Plus, it's low in calories and fat. What's not to love?
Butternut Squash and Brussels Sprout Hash Butternut Squash and Brussels Sprout Hash Butternut Squash and Brussels Sprout Hash Butternut Squash and Brussels Sprout Hash
Prep time: 15 | Cook time: 30 | Serves: 4
Ingredients
  • 1 butternut squash, peeled and cubed
  • 1 pound Brussels sprouts, trimmed and halved
  • 1/2 onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
Instructions
  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Toss the butternut squash, Brussels sprouts, onion, garlic, olive oil, thyme, salt, and pepper in a large bowl.
  3. Spread the vegetables in a single layer on a baking sheet.
  4. Roast in the preheated oven for 25-30 minutes, or until the vegetables are tender and browned.
  5. Serve immediately.
Why It Works
  • The combination of sweet butternut squash and slightly bitter Brussels sprouts is perfect.
  • The hash is a great way to use up leftover roasted butternut squash.
  • The hash is packed with fiber, vitamins, and minerals.
  • It's low in calories and fat.