Delicata Squash & Brussel Sprout Hash

When I was a little girl, I hated squash. I would cringe whenever my mom put that pile of yellow or orange mush on my plate. I can remember staring down at my dinner plate, empty of everything except for that dreadful squash, trying to think of a way to get out of eating it so that I could leave the table. Oh, how things have changed since then! I had no idea that there was such a beautiful food group I was missing out on.

Now, I could eat squash three meals a day and never get tired of it. I love all the different shapes, colors, and flavors that squash brings in the fall. It’s such a satisfying and heart-warming food, and the possibilities are endless. Whether it’s in a salad, a soup, a muffin, a bowl of oats, or a breakfast hash, it never ceases to compliment dishes with its texture and flavor.

Personally, I have a few favorites when it comes to squash:

• Kabocha: Perfect for curries or yum bowls

• Acorn: Perfect for roasting and stuffing with all sorts of yummy herbs, veggies, and protein

• Butternut: Delicious in salads, soups, and just about anything

• Pumpkin: Put it in pumpkin bread, pancakes, French toast, or baked goods of all kinds

• Delicata: The easiest to prepare, and delightful in salads, hashes, bowls, and more

The biggest complaint I hear about squash is how hard it is to chop and prepare. Yes, slicing a massive vegetable with a tough skin can feel more like chopping wood. Don’t even get me going on how annoying it is when my massive knife gets stuck mid-squash. It’s borderline dangerous. I feel like squash is a good metaphor for life, though. Most good things come with a little work, right? Also, let’s be real… It only takes a few minutes, and if you’re really short on time count is as an arm workout :)

Thankfully, delicata squash is super easy to slice. I always keep the skin on, because its’ pretty thin, so it’s more like chopping a large potato. This hash is a great way to use delicata! It doesn’t use the entire squash, so you can save the leftover pieces in the fridge to roast or sauté later in the week.

This meal would be perfect for a weekend brunch, or even breakfast for dinner :)

Delicata Squash & Brussel Sprout Hash

Ali Beck | October 16, 2019

• prep time: 5 min.
• cook time: 15 min.
• total time: 25 min.

Servings: 2

Ingredients:

• 1 c. delicata squash, thinly sliced
• 1 c. thinly sliced brussel sprouts
• 2 c. chopped kale
• 1 organic chicken sausage
• 2 eggs
• 1 Tbs. ghee or avocado oil
• salt & pepper
• chopped fresh basil
• goat cheese

Instructions:

1. Slice the ends off the delicata squash, then cut lengthwise. Remove the seeds, then thinly slice the squash into half-circles. Wash, remove the ends, and thinly slice the brussel sprouts. Wash and chop the kale. Slice the pre-cooked sausage.
2. Heat 1/2 Tbs. ghee or avocado oil in a cast iron skillet over medium heat. Add 1 c. of the sliced delicata squash and cook for 5 minutes. I like to lay them out flat on the pan so that they cook evenly.
3. after the delicata squash begins to brown and carmelize slightly, add in the brussel sprouts and a little more oil. Continue to cook for 5 minutes, stirring every couple minutes. Once the brussel sprouts start to grow limp and soft, add the kale and the sausage. Cover the mixture with a lid for a couple minutes so that the kale begins to wilt.
4. Once the vegetables are soft and the kale is wilted, divide the mixture between two plates.
5. Use the same pan to fry two eggs. Top the hash with a fried egg, goat cheese, chopped basil, salt, and pepper.

Please comment below with any thoughts or questions about this recipe :)

5 Minute Blender Pancakes

5 Minute Blender Pancakes (gf)

Serves: 2

Time: 5 minutes

Ingredients:

• 2 eggs

• 1 c. oats

• 1/2 c. almond milk

• 1 banana

• 1 tsp. baking powder

• 1/4 tsp. salt

• 1 tsp. cinnamon

Instructions:

1. Combine all of the ingredients in a blender. Blend until the mixture is smooth. Preheat a cast iron skillet with some coconut oil over medium-low heat. Pour pools of batter into the pan, and flip when bubbles appear on the top of each pancake.

2. Enjoy with nut butter, greek yogurt, jam, berries, or maple syrup! You can’t go wrong with the toppings :)

Chickpea "Tuna"

Chickpea “Tuna”

Serves: 2

Time: 5 min.

Ingredients:

• 1 can of chickpeas

• 1 Tbs. mayo

• 1 tsp. lemon juice

• salt & pepper to taste

Instructions:

1. Mash up the chickpeas with a fork. Add the mayo, lemon, juice, salt and pepper and mix it all together. I also love adding chopped apples and celery, as well as chopped fresh herbs (basil, dill, or parsley). You can put it on a sandwich, a wrap, or on a salad!

Quick Lentil Curry

It’s warm, flavorful, and just the right amount of spicy (coming from someone who doesn’t handle spice very well). This recipe can be served with brown rice, quinoa, or with naan. I also added a spoonful of plain whole milk Greek yogurt to balance out the rich flavor of the curry. I hope you enjoy this quick, healthy, and budget-friendly meal!

Quick Lentil Curry

Serves: 4

Time: 15 min.

Ingredients:

• 1 onion (.50)

• 2 cloves garlic (.15)

• 1.5 Tbs. curry powder (.50)

• 1 can tomato paste (.50)

• 1 can full fat coconut milk (2.99)

• 1 cup cooked lentils (you can buy pre-cooked from TJ’s) (.69)

• 2 cups spinach (1.00)

• 1/2 lime, juiced (.50)

• 1/2 tsp. salt (.05)

Instructions:

1. If the lentils aren’t already cooked, begin by boiling 3 cups water or broth. Once boiling, add the lentils, then cover and simmer until tender (about 15 minutes).

2. Wash the onion and chop into small pieces. Peel and mince the garlic cloves. Heat 1 Tbs. oil in a cast iron pan over medium-low heat.

3. Sauté the onion until translucent, then add the minced garlic. After another 5 minutes, add the tomato paste and curry powder. Stir until evenly distributed.

4. Add the coconut milk, cooked lentils, spinach, lime juice, and salt. Let everything simmer for 5-10 minutes.

5. Serve with rice, quinoa, or naan. Garnish with chopped parsley and plain yogurt.