I made this dish last week when I meant to make a salad for dinner. We were out of lettuce and sometimes when I pop my head in the fridge it begins to zoom with recipe ideas. This was way better than I could have anticipated and tasted even better as leftovers the next day!
Autumn Harvest Hash Recipe
Cook time: 20 minutes
Yield: 2-4 servings
1/2 butternut squash diced
2 cups brussel sprouts (pulled apart by the leaves)
1-2 Gala apples diced (skin on)
5-6 pieces of bacon
3 cloves of fresh garlic
3 tablespoons of coconut oil
2 tablespoons of Dijon mustard
3 tablespoons of honey
In a skillet, melt the coconut oil and add diced garlic. Cook until the garlic becomes fragrant. Add diced butternut squash and cook until it becomes soft (easy to pierce with a fork). Next add diced apples and cook until slightly soft. You don’t want the apples to become soggy.
In a separate pan, cook bacon until it becomes crispy. Remove the bacon from the pan and add the brussel sprout leaves to cook in the bacon fat. Sear the brussel sprout leaves until crispy. Once crispy add them to the apple and squash mix. Chop the bacon and add to the mixture.
Add the honey and Dijon mustard and stir well. Let it cook about a minute on low to allow all of the flavors to marinate together. Serve hot!
Question of the day: How do you get your recipe inspiration?