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

Nutty Butternut & Brussels Hash

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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

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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

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