Oh, was I excited to see the first of the Brussels sprouts at the Frecker Farms table on Wednesday. Cute baby-sized green gems in baskets sitting on a table calling out to me. I love roasting them to a char with EVOO and salt. But, that seemed too simple a recipe to share here, so I looked around for a companion to make a more complex dish.
Squash! That’s a roasting vegetable. But which one? Hubbard, pumpkin, acorn, butternut? So many to choose from. I decided on butternut for its bright orange flesh that holds it shape when cut into small chunks and cooked. Plus, the sweet taste would make for a good contrast to the cabbage bite of the Brussels.
Once home and rummaging through my pantry for additional ingredients, I decided on a sweet and savory hash. I added pecans, orange flavored dried cranberries and a walnut oil, maple syrup and sweet balsamic dressing. These ingredients added crunchy and chewy textures to the creaminess of the squash and crispness of the Brussels sprouts. I do need to warn you that this hash is definitely more sweet than savory. But really delicious! So delicious that it’s definitely going to be a side dish for my Thanksgiving table… and probably many more times until then.
I suggest serving hot out of the oven, though room temperature works, as well. It’s also good cold, the next day, tossed with greens for an easy side salad if you have leftovers (“if” being the operative word – I could have eaten the whole pan).
Sweet and Savory Fall Vegetable Hash
4 cups Brussels sprouts
5 cups cubed butternut squash
Extra virgin olive oil
1 cup pecan halves, toasted, and then broken in half lengthwise
1 cup orange flavored dried cranberries
Preheat the oven to 375 degrees convection or 400 degrees regular setting. Have one rack in the top third and one rack in the bottom third of the oven. Line two sheet pans with baking paper or foil for easy cleanup.
Wash the Brussels sprouts well and cut off any woody stems. Dry thoroughly. If using baby-sized Brussels sprouts, leave whole. If using large sprouts, cut in half lengthwise.
Cube the butternut squash to match the size of the sprouts. In a large bowl toss the squash with EVOO to cover and a sprinkling of kosher salt. Spread evenly in one of the pans in a single layer. Place on upper shelf in oven and set timer for 5 minutes.
Toss the Brussels sprouts in the same large bowl with EVOO and a sprinkling of salt, and spread evenly in a single layer in the other sheet pan. When the timer dings, place the Brussels sprouts on the bottom rack. Set timer for 10 minutes.
When the timer dings, switch oven racks and rotate pans for even cooking. Cook the squash and sprouts until soft and a bit charred about another 10 minutes. Remove from the oven. Keep the oven on.
Carefully transfer the squash and sprouts back to that large mixing bowl. Add the pecans and cranberries and gently toss with the dressing.
Put the hash in an ovenproof sauté pan or an ovenproof casserole large enough for the hash to be almost single layer. Put the pan in the oven on the top rack and cook for 10 minutes. Turn the heat up to broil and cook a few more minutes more to get additional char. Watch carefully that it doesn’t burn.
Remove from oven and serve.
If you want a bit more savory flavor top the hash with fresh cracked black pepper.
4 T good maple syrup
3 T sweet, syrupy, balsamic vinegar or balsamic glaze
½ tsp salt
2 T walnut oil
Dissolve the salt in the maple syrup and balsamic glaze. Whisk in the walnut oil until combined.