Delicata Squash, Brussel Sprout and Bacon Hash

Jenny Hurst, chef extraordinaire, has offered to share with us some of her delicious and inspiring recipes from her kitchen.  Lucky us!Learn more about Jenny here.

These cold, wet days of the Pacific Northwest demand home cooking- something to make the house smell inviting so that when friends and family step inside, they feel a sense of comfort and welcome. This food must be filling and have a certain richness that is craved in the chill of winter. Whipping up a gratifying meal doesn’t have to be difficult, nor must it take all day. Below is a simple breakfast, lunch or dinner recipe for Delicata Squash, Brussel Sprout, Bacon Hash.

Delicata squash are currently in season. They are splendid sources of Vitamins A and C as well as fiber. This variety of winter squash is sweet tasting and if grown organically, its’ skin is edible. Winter squash is a delectable starch substitute for grains or bread for those following a gluten free and paleo diet.

Brussel sprout season is also upon us. These mini cabbages are packed with antioxidants, fiber, vitamins K and C. Additionally, brussel sprouts contain glucosinolate, which helps ease inflammation in the body. I have only found the joy of this vegetable in my adult years. Growing up, I never got to try brussel sprouts because my mom had nightmares of the pressure cooked mush her mom used to make. It seems many people have similar disenchanted memories, but let this be an appeal to give these powerful Brassicas a chance.

Delicata Squash, Brussel Sprout, Bacon Hash Serves 2 with some leftovers for tomorrow

1 medium sized delicata squash 1 tablespoon avocado oil, or melted coconut oil 1 tablespoon fresh thyme, chopped (or 1 teaspoon dried thyme) 5 slices of bacon, chopped into ½ inch pieces 1 pound brussel sprouts 2 cloves garlic, chopped ¼ cup dry white wine (you can substitute water or extra broth) ¼ cup bone broth (or vegetable broth) Sea salt Ground pepper

Preheat the oven to 425 degrees.

Cut squash in half. Scoop out seeds. Slice squash in ¼ inch thick pieces. Spread on a cookie sheet. Toss slices with avocado oil, ½ teaspoon sea salt and thyme, coating each piece. Roast in preheated oven for 15 minutes or lightly browned.

Trim brussel sprouts. Slice sprouts so that each piece is about the same thickness and will cook evenly. Set aside.

In a large pan or shallow wide pot over medium heat, add bacon. Spread evenly and cook, tossing occasionally to brown all sides, about 15 minutes. Remove the bacon to drain on a paper towel. Pour out all but 1 tablespoon bacon drippings. Add brussels sprouts, tossing in bacon drippings and spreading evenly in the pan. Cook over medium heat, searing sprouts and occasionally stirring for 10 minutes. Add ½ teaspoon sea salt, fresh ground pepper to taste, wine and broth. Scrape up any caramelized bits on bottom of pan with a wooden spoon. Cover pan, turn heat to low and cook for 12-15 minutes or until vegetables are fork tender.

Combine squash, brussel sprouts and bacon. Pile into bowls for a cozy, luscious meal. You are encouraged to dress up your bowl- suggestions being a poached or fried egg on top, drizzle of Sriracha, a grate of fresh parmesan cheese or some toasted walnuts crumbled over. Enjoy!



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