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Author Notes: We eat a lot of hash, especially in the fall and winter, when I always seem to have a lot of leftover roasted vegetables in the fridge. (I always make far more than I need, so we can eat them for lunch and snacks.) Sometimes I add a bit of ham or leftover chicken or turkey, other times it's bacon, but often, it's just vegetables. I had half a butternut squash and a bunch of Brusslies (Brussels sprouts), so I combined them, with a few other things, to make this. Serve it for brunch with a fried egg on top, or as a colorful side with a roast. Or, just eat it plain, as I did for lunch today. Enjoy!! —AntoniaJames
Serves 4 as a side, 2 as a main dish
- 2 cups of peeled and cubed butternut squash
- 2 cups cubed thin-skinned potatoes (red, white, Yukon gold, whatever)
- 2 cups trimmed and halved Brusslies (Brussels sprouts)
- 2 tablespoons olive oil
- Kosher salt
- 3 ounces of prosciutto, cut into small pieces
- 1 tablespoon butter
- 3 shallots, chopped (or 1/2 cup chopped yellow onion)
- 1 medium clove of garlic, minced
- 1/2 teaspoon finely chopped fresh rosemary leaves
- 1 -2 tablespoons cider vinegar (preferably organic), to taste
- Freshly ground pepper
- 2 tablespoons finely chopped parsley
- Preheat oven to 400 degrees. Squash and potatoes should be cut into 3/4 to 1 inch cubes. Toss them in 2 teaspoons of oil to coat well. Sprinkle on a small pinch of salt and put on a baking sheet and into the oven. Roast for 20 minutes, turning after the first ten. They should be fork tender and just starting to caramelize.
- Toss the Brussels sprouts in 1 teaspoon of oil and roast for about 15 minutes. If you like them a little softer, cook them a bit longer.
- Heat a large skillet until fairly hot, then add the remaining tablespoon of oil and the prosciutto pieces. Cook until crisp, then remove them with a slotted spoon and set aside.
- Melt the butter in the skillet, then add the shallots. Cook over medium heat with a tiny pinch of salt, stirring constantly. When they are well wilted and somewhat translucent, add the chopped garlic and the rosemary and cook, stirring, for about thirty seconds.
- Deglaze the pan with the cider vinegar and, with the heat on medium, add the prosciutto, the squash, the potatoes and the Brusslies. Add the parsley and toss very gently.
- This recipe was entered in the contest for Your Best Butternut Squash
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