Roasted Butternut Squash and Brussels Sprouts Hash

Zinc Butternut Squash & Brussels Sprouts

Recipe courtesy of Executive Chef Robbie Nowlin, Zinc Bistro & Bar

 

Print Recipe
Roasted Butternut Squash and Brussels Sprouts Hash
Here's a hip holiday side dish from my friends at Boudro's and Zinc. The roasted butternut squash is an awesome addition to a bacon Brussels sprouts hash that takes mere minutes on the stove to prepare!
Zinc Butternut Squash & Brussels Sprouts
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings
Ingredients
Servings
Ingredients
Zinc Butternut Squash & Brussels Sprouts
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Cut butternut squash in half length wise and rub with oil , salt and pepper. Place into a 375 degree oven and roast for 40 minutes.
  2. Let cool, peel skin and small dice the roasted flesh. Set aside.
  3. Thinly slice the yellow onion, bacon and brussels sprouts and add to a saute pan over medium high heat, continuously stirring until deep and rich caramelization occurs.
  4. Pull off heat and add the diced butternut squash. Season with salt, pepper and vinegar to taste. Grate fresh parmesan on top.
  5. Serve and enjoy!
Recipe Notes

Watch a demonstration of this recipe with Chef Robbie Nowlin here!

Share this Recipe

Leave a Reply

Your email address will not be published. Required fields are marked *

*

*


1109 Views

Goodtaste with Tanji© 2016-2019