The fall season is being reflected in our cooking too. We've been doing a lot of squash, sweet potatoes, and grains. Our crop share has ended, which is always sad, but it just means we need to make different meals now.
Hash is a super easy and very filling dish to make. You'll see a couple more on here that we've made, but here's a recent one. This is Roasted Fall Vegetable Hash from Food and Wine magazine. I love brussels sprouts, so it was a good excuse to buy some and use them.
Here's the ingredients cooking: brussels sprouts, butternut squash, onions, apple, and some tempeh bacon (which rocks in this dish!)
Here is the final. Our sage leaves got a little frost bitten, but are still very good.
Roasted Fall Vegetable Hash (from Food & Wine)
½ pound brussels sprouts, quartered
½ pound butternut squash, peeled and cut into 1/2-inch dice
3 tbsp extra-virgin olive oil
Salt and freshly ground black pepper
¼ pound thickly sliced bacon, cut into ¼ -inch dice (we used a package of tempeh bacon)
½ pound sweet onions such as Vidalia or Texas sweets, finely chopped
1 small Granny Smith apple—peeled, cored and cut into 1/4-inch dice
10 sage leaves, thinly sliced crosswise
1 cup apple cider
Preheat the oven to 400°. On a large rimmed baking sheet, toss the brussels sprouts and squash with 2 tablespoons of the olive oil and season with salt and pepper. Roast the vegetables for about 20 minutes, or until tender.
In a large, deep skillet, heat the remaining 1 tablespoon of olive oil. Add the bacon and cook over moderate heat until crisp, about 5 minutes. Add the onions and cook, stirring occasionally, until browned, about 10 minutes. Stir in the apple and cook until it starts to soften, about 2 minutes. Gently stir in the roasted brussels sprouts, squash and sage, then pour in the cider. Simmer over moderately high heat until the cider has almost evaporated, about 10 minutes. Season with salt and pepper. Transfer the vegetables to a bowl and serve.
To make ahead: The vegetable hash can be refrigerated overnight.