Nutty Butternut & Brussels Hash in a tray with parchment paper on a white background with golden fork and knife

Nutty Butternut & Brussels Hash

Share on facebook
Share on twitter
Share on pinterest
Share on email

How often can you say “I used almond butter in my veggie dish today”? Not often huh? Well here’s your chance! This Nutty Butternut & Brussels Hash wouldn’t be what it is if it wasn’t for JUSTIN’S® Maple Almond Butter. If you don’t believe me, try for yourself. I’m an expert at blending flavors and this dish won’t be the exception.

 

Justin's signature in maroon red
Icon of cutlery (from left to right: fork, knife, spoon) inside circle outline in maroon red

SERVING SIZE:

8

Icon of cutting board with knife on top in maroon red

PREP TIME:

5 minutes

Icon of sizzling frying pan in maroon red

COOK TIME:

45 minutes

Icon of clock in maroon red lines

TOTAL TIME:

50 minutes

INGREDIENTS

Hash:
1 Butternut Squash, peeled and cubed
3 cups Brussels Sprouts
1 Red Onion, chopped
½ cup Pecans
½ cup Dried Figs, halved
1 tablespoon Fresh Rosemary, chopped
1 tablespoon Fresh Sage, chopped

Vinaigrette:
2 tablespoons JUSTIN’S® Maple Almond Butter
¼ cup Apple Cider Vinegar
¼ cup Coconut Oil, melted
2 Garlic Cloves, minced
1 teaspoon Sea Salt
½ teaspoon Black Pepper
½ teaspoon Paprika

DIRECTIONS

For the Hash:
1. Preheat the oven to 375°F.

2. Line a baking sheet with parchment paper. Set aside.

3. In a large bowl, combine the first seven ingredients (butternut squash though sage).

For the Vinaigrette:
1. In a small food processor, combine all the ingredients for the vinaigrette and blend well.

2. Pour the vinaigrette over the vegetables and toss.

3. Transfer to the prepared baking sheet and bake for 40-45 minutes, stirring halfway through.

4. Serve immediately.

This Recipe Serves 8

INGREDIENTS

Hash:
1 Butternut Squash, peeled and cubed
3 cups Brussels Sprouts
1 Red Onion, chopped
½ cup Pecans
½ cup Dried Figs, halved
1 tablespoon Fresh Rosemary, chopped
1 tablespoon Fresh Sage, chopped

Vinaigrette:
2 tablespoons JUSTIN’S® Maple Almond Butter
¼ cup Apple Cider Vinegar
¼ cup Coconut Oil, melted
2 Garlic Cloves, minced
1 teaspoon Sea Salt
½ teaspoon Black Pepper
½ teaspoon Paprika

DIRECTIONS

For the Hash:
1. Preheat the oven to 375°F.

2. Line a baking sheet with parchment paper. Set aside.

3. In a large bowl, combine the first seven ingredients (butternut squash though sage).

For the Vinaigrette:
1. In a small food processor, combine all the ingredients for the vinaigrette and blend well.

2. Pour the vinaigrette over the vegetables and toss.

3. Transfer to the prepared baking sheet and bake for 40-45 minutes, stirring halfway through.

4. Serve immediately.

This Recipe Serves 8

Great Summer Recipes
Gluten-Free Chocolate Chip Cookie Dough Dip in a bowl with cream chocolate cookies and salted pretzels scattered underneath

Gluten got you down? Well, you don’t need gluten to have a good time. Mix yourself up a nice bowl of Gluten Free Chocolate Chip Cookie Dough Dip. You can invite people over and enjoy it as a dip for apples or keep it for yourself and enjoy it with a spoon.

Nutty White Chocolate Cherry “Nice” Cream scooped out from white tray with scattered cherries and Justin's peanut butter cups

No actual dairy was harmed in the making of this creamy dessert. Nutty White Chocolate Cherry “Nice” Cream is made with the simple goodness of almond milk, bananas, cherries, and some diced white chocolate peanut butter cups. This nice cream is nice to your taste buds and your tummy.

Roasted Almond Butter and Maple Glazed Tofu, Squash and Brussels in a close up shot laid on white parchment paper

Roasted Almond Butter and Maple Glazed Tofu, Squash, and Brussels is a genuine triple threat. This dinner delight is vegetarian, full of flavor, and cooks in one pan. It doesn’t take your whole day to prepare either. At any given moment, you are thirty minutes of marinating, a few minutes of tossing ingredients together, and thirty minutes of hands-off roasting away from enjoying a flavor-packed, wholesome, vegetarian meal. Seriously. There’s really no downside to this recipe.

Almond Butter Baklava Bites with honey dripping from top and placed on a white plate and fall decorations in the background

Nutty, flaky, and sweet. These Almond Butter Baklava Bites are a perfect treat if you’re wanting a great dessert with fun textures. It’s packed with JUSTIN’S® Honey Almond Butter so you know it’s delicious!

Almond Butter Cinnamon Rolls on a parchment sheet tray on a wooden background with a cup of coffee

When I want to impress family or guests in the morning, I always make sure to whip up a batch of my favorite almond butter cinnamon rolls. The smell wafts through the house and wakes everyone up in a great mood. It’s a nut buttery twist on the classic breakfast pastry, made with JUSTIN’S® Cinnamon Almond Butter. It’s a favorite in my house and it’s sure to be one in yours, too!