fall dishes, roasting, side dish, vegetables

Autumn Hash

This time of year, it’s hard to not want to roast or braise every single dish I cook. It’s also hard to walk by full stalks of brussel sprouts at the Wednesday market and not pick one up, despite the fact that the Missus is hardly a fan. 

Food52 is a great source for ANY recipe need and it came through again, giving me something a bit different than the usual roasted vegetables. I loved the addition of using apple cider vinegar to deglaze the pan as it added a nice acidity and sweetness to the dish. This one is definitely getting filed away for future use.

by AntoniaJames

  • 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
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
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