Butternut Squash, Brussels Sprouts and Jicama Hash

Butternut Squash, Brussels Sprouts and Jicama Hash is a side dish that serves 6. One serving contains 294 calories, 6g of protein, and 19g of fat. For $1.77 per serving, this recipe covers 27% of your daily requirements of vitamins and minerals. 700 people found this recipe to be delicious and satisfying. From preparation to the plate, this recipe takes around 45 minutes. It is brought to you by The Healthy Foodie. It is a good option if you're following a gluten free, dairy free, paleolithic, and lacto ovo vegetarian diet. Head to the store and pick up fresh rosemary, smoked paprika, garlic, and a few other things to make it today. With a spoonacular score of 99%, this dish is spectacular. If you like this recipe, take a look at these similar recipes: Roasted Brussels Sprouts and Butternut Squash, Dressing with Brussels Sprouts and Butternut Squash, and Roasted Balsamic Butternut Squash & Brussels Sprouts.

Servings: 6

 

Ingredients:

¼ cup apple cider vinegar

475g Brussels sprouts, cut into 2 or 4 pieces, depending on size (about 3 cups)

½ medium butternut squash, peeled and diced (about 4 cups)

¼ cup coconut oil, melted

2 tbsp Dijon Mustard

150g cup dried figs, chopped (3/4 cup)

2 sprigs fresh rosemary, chopped

2 sprigs fresh sage, chopped

3 cloves garlic, minced

½ medium jicama, peeled and diced (about 4 cups)

75g pecans, chopped (3/4 cup)

1 tsp freshly cracked black pepper

1 large red onion, chopped

¾ tsp Himalayan or fine sea salt

½ tsp smoked paprika

Equipment:

baking paper

food processor

baking pan

mixing bowl

whisk

oven

Cooking instruction summary:

Preheat the oven to 375F and line a shallow baking dish or sheet with parchment paper. In a large mixing bowl, combine all the vegetables, pecans, dried figs and fresh herbs. Set aside. In a smaller mixing bowl, or in a small food processor, combine all the ingredients for the sauce and whisk (or process) until all the ingredients are well incorporated. Pour the sauce over the reserved vegetables and mix until well combined. Transfer the veggies to the prepared baking dish and bake in the oven for about 40-45 minutes, stirring once or twice. When the veggies are cooked to your liking, set the oven to broil and leave that on for 2 or 3 minutes, just to slightly brown and crisp up the top a little bit. Serve immediately.

 

Step by step:


1. Preheat the oven to 375F and line a shallow baking dish or sheet with parchment paper. In a large mixing bowl, combine all the vegetables, pecans, dried figs and fresh herbs. Set aside. In a smaller mixing bowl, or in a small food processor, combine all the ingredients for the sauce and whisk (or process) until all the ingredients are well incorporated.

2. Pour the sauce over the reserved vegetables and mix until well combined.

3. Transfer the veggies to the prepared baking dish and bake in the oven for about 40-45 minutes, stirring once or twice. When the veggies are cooked to your liking, set the oven to broil and leave that on for 2 or 3 minutes, just to slightly brown and crisp up the top a little bit.

4. Serve immediately.


Nutrition Information:

Quickview
311k Calories
6g Protein
18g Total Fat
35g Carbs
60% Health Score
Limit These
Calories
311k
16%

Fat
18g
29%

  Saturated Fat
8g
55%

Carbohydrates
35g
12%

  Sugar
11g
13%

Cholesterol
0.0mg
0%

Sodium
376mg
16%

Get Enough Of These
Protein
6g
12%

Vitamin A
10674IU
213%

Vitamin K
144µg
137%

Vitamin C
107mg
130%

Manganese
1mg
63%

Fiber
11g
47%

Copper
0.77mg
38%

Potassium
941mg
27%

Vitamin B1
0.35mg
23%

Folate
92µg
23%

Vitamin B6
0.46mg
23%

Magnesium
86mg
22%

Vitamin E
2mg
18%

Iron
2mg
16%

Phosphorus
154mg
15%

Calcium
121mg
12%

Vitamin B3
2mg
11%

Vitamin B5
0.99mg
10%

Vitamin B2
0.16mg
9%

Zinc
1mg
9%

Selenium
4µg
7%

covered percent of daily need
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