Monday, October 5, 2020

Butternut and Brussels Hash with Chicken and Keilbasa

Oh, Autumn. Such a great time to cook and eat. Squash, pumpkin, apples....what are your favorite fall foods? I love cooking with those, and also starting to make soups again. And then there's all the comfort food dishes that feel too heavy for summer, like stroganoff, pot pie, lasagna, etc. It's fun to get those back in the rotation.

(And not to be dissin' on Summer. I LOVE SUMMER. I love when we can grill nearly every night, make lots of salads, eat tons of fruit in season, etc. So this is not a slam on Summer. It's a praise of Autumn. Just to be clear.)

So now that butternut squash and brussels sprouts are in season, you can whip up this easy hash for a quick week night meal. The original recipe did not call for keilbasa, but I added it because I think it compliments the brussels well, and adds a little pizazz. I think this hash would be really good with a variety of meats if you have leftovers - like carnitas, cubed ham, pork tenderloin. 

And I love eating these colors - orange and green look so beautiful in the pan, and are SO good for you -- they are chock full of vitamins A, B, C and K. 

As with all butternut squash recipes, the hardest part is cutting up the squash. I've seen the precut stuff in the stores now, so if you need to save time and strength, feel free to use that. The veggies take a quick steam bath in the microwave and then are sauteed til golden. Add back in the meats and you have a delicious autumn dinner. Even my picky eater really liked this, so that's a true endorsement...

Get more great ideas at Inspire Me, Inspire Me 2, Fabulous, Hearth and Soul, Tasty Tuesday

Butternut and Brussels Hash with Chicken and Keilbasa

3 cups chopped butternut squash (about 12 oz)
1 Tbsp. water
2 cups quartered Brussels sprouts
4 bacon slices, chopped
8 oz. keilbasa, sliced into half moons
1 cup cooked, chopped chicken
1 cup chopped yellow or white onion
1 Tbsp. minced garlic
1/2 tsp. dried thyme
2 Tbsp. olive oil, divided
2 Tbsp. cider vinegar

Place squash and  water in a medium microwavable bowl; cover with plastic wrap. Microwave 2 minutes. Add Brussels sprouts; cover with plastic wrap, and microwave until vegetables are tender, about 2 minutes. Transfer squash and Brussels sprouts to a plate lined with paper towels to drain.

Heat a large skillet over medium-high. Add bacon, and cook, stirring often, until just starting to crisp, about 5 minutes. If there is more than about 1 Tbsp. bacon grease, remove the excess grease.

To the remaining bacon grease (and bacon) in the pan, add keilbasa, chicken, onion, garlic and thyme; cook until onion begins to soften, about 2 minutes. Remove skillet from heat; stir in vinegar. Transfer to a bowl. 

Increase heat to high. Add oil to skillet; swirl to coat. Add squash mixture; cook, stirring often, until mixture begins to brown, 6 to 8 minutes. Add chicken mixture to squash mixture; stir to combine. Season with salt and pepper.  Serves 4-6.

Recipe Source: Adapted from Cooking Light

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