Butternut Squash & Brussels Sprout Hash with Chestnuts, Apple, Goat Cheese & Crispy Sage

Butternut Squash & Brussels Sprout Hash

with Chestnuts, Apple, Goat Cheese & Crispy Sage

2 Servings
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Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
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From the Test Kitchen

It’s gourmet breakfast for dinner. Named for the French verb “hacher,” or “to chop,” hash has been eaten in the United States for more than one hundred years. In the 19th Century, “hash houses” used to serve up their favorite spins on this classic, usually featuring potatoes and onions, “chopped” and cooked together. In this dish, we’re mixing it up by using delicate fingerlings, Brussels sprouts, butternut squash and nutty, hearty quinoa.

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  • Nutrition
    PER SERVING
  • Calories
    700 Cals (est.)
fresh
ingredients
Butternut Squash & Brussels Sprout Hash with Chestnuts, Apple, Goat Cheese & Crispy Sage
Title
time-saving
tips & techniques
Maitake Mushrooms
Chestnuts
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Core and medium dice the apple; toss with a splash of the vinegar to prevent browning. Halve the squash lengthwise; scoop out and discard the seeds. Using a sturdy knife, peel the squash; discard the peel. Medium dice the squash. Peel the onion. Medium dice the onion and potatoes. Cut off and discard the root ends of the Brussels sprouts; quarter the heads. Cut off and discard the root ends of the mushrooms; cut the mushrooms into bite-sized pieces. Pick the sage leaves off the stems; discard the stems. Roughly chop the chestnuts.

Cook the potatoes:
2 Cook the potatoes:

Once the pot of water is boiling, add the potatoes. Cook 4 to 6 minutes, or until tender when pierced with a fork. Using a slotted spoon or strainer, transfer the cooked potatoes to a small bowl and set aside, leaving the boiling water in the pot.

Fry the sage leaves:
3 Fry the sage leaves:

While the potatoes cook, in a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the sage leaves in a single, even layer; cook 30 seconds to 1 minute per side, or until dark green and crispy. Transfer to a paper towel-lined plate and season with salt and pepper, leaving any oil in the pan.

Cook the quinoa:
4 Cook the quinoa:

Add the quinoa to the same pot of boiling water used to cook the potatoes. Cook 18 to 20 minutes, or until tender and cooked through. Drain thoroughly and set aside.

Start the hash:
5 Start the hash:

While the quinoa cooks, heat the pan of reserved sage oil on medium-high until hot. (If the pan seems dry, add an additional teaspoon of olive oil.) Add the mushrooms; cook, stirring occasionally, 2 to 4 minutes, or until browned. Add the squash, onion, Brussels sprouts and cooked potatoes; season with salt and pepper. Cook, stirring occasionally, 12 to 14 minutes, or until the vegetables are softened and browned.

Finish the hash & plate your dish:
6 Finish the hash & plate your dish:

Add the apple and chestnuts to the hash. Cook, stirring occasionally, 4 to 6 minutes, or until the apples are slightly softened. Add the cooked quinoa and remaining vinegar; stir until thoroughly combined. Cook 1 to 2 minutes, or until heated through. Remove from heat; season with salt and pepper to taste. To plate your dish, divide the finished hash between 2 dishes. Top each with the goat cheese. Garnish with the crispy sage leaves. Enjoy!

Tips from Home Chefs

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Butternut Squash & Brussels Sprout Hash

Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Core and medium dice the apple; toss with a splash of the vinegar to prevent browning. Halve the squash lengthwise; scoop out and discard the seeds. Using a sturdy knife, peel the squash; discard the peel. Medium dice the squash. Peel the onion. Medium dice the onion and potatoes. Cut off and discard the root ends of the Brussels sprouts; quarter the heads. Cut off and discard the root ends of the mushrooms; cut the mushrooms into bite-sized pieces. Pick the sage leaves off the stems; discard the stems. Roughly chop the chestnuts.

2 Cook the potatoes:

Once the pot of water is boiling, add the potatoes. Cook 4 to 6 minutes, or until tender when pierced with a fork. Using a slotted spoon or strainer, transfer the cooked potatoes to a small bowl and set aside, leaving the boiling water in the pot.

Cook the potatoes:
Fry the sage leaves:
3 Fry the sage leaves:

While the potatoes cook, in a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the sage leaves in a single, even layer; cook 30 seconds to 1 minute per side, or until dark green and crispy. Transfer to a paper towel-lined plate and season with salt and pepper, leaving any oil in the pan.

4 Cook the quinoa:

Add the quinoa to the same pot of boiling water used to cook the potatoes. Cook 18 to 20 minutes, or until tender and cooked through. Drain thoroughly and set aside.

Cook the quinoa:
Stainless Steel Strainer
Start the hash:
5 Start the hash:

While the quinoa cooks, heat the pan of reserved sage oil on medium-high until hot. (If the pan seems dry, add an additional teaspoon of olive oil.) Add the mushrooms; cook, stirring occasionally, 2 to 4 minutes, or until browned. Add the squash, onion, Brussels sprouts and cooked potatoes; season with salt and pepper. Cook, stirring occasionally, 12 to 14 minutes, or until the vegetables are softened and browned.

6 Finish the hash & plate your dish:

Add the apple and chestnuts to the hash. Cook, stirring occasionally, 4 to 6 minutes, or until the apples are slightly softened. Add the cooked quinoa and remaining vinegar; stir until thoroughly combined. Cook 1 to 2 minutes, or until heated through. Remove from heat; season with salt and pepper to taste. To plate your dish, divide the finished hash between 2 dishes. Top each with the goat cheese. Garnish with the crispy sage leaves. Enjoy!

Finish the hash & plate your dish:
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