Q: My favorite winter vegetable dish is the Wrecking Bar's Butternut and Brussels Sprouts Hash. It is served in a small cast iron skillet with perfectly cooked vegetables. Would Chef Terry Koval please share the recipe? This is only available a few months each year when the two vegetables are in season. Thanks. — Chris Marti Atlanta
A: Chef Terry Koval provided the recipe and the secret to having each ingredient cooked just right. Each element is cooked separately and then everything is combined at the end to make a hash that perhaps deserves a more elegant title.
Koval uses sherry vinegar to deglaze the skillet and, as he said when he provided the recipe, “to break up all the lovely flavor that has stuck to your pan and give your hash some acid to brighten up the dish.”
For other recipes from Koval, check out these: Salmon-Shiso Kohlrabi Tacos and Cucumber Pickles Two Ways.
Wrecking Bar’s Butternut and Sprouts Hash
1 (3/4-pound) butternut squash
1/2 cup canola oil, divided
Salt and freshly cracked black pepper
2 cups Brussels sprouts (about 1/4 pound)
1 onion, cut into 1/8-inch dice (about 1 cup)
1/4 cup sherry vinegar
Salt and fresh cracked pepper
Preheat oven to 400 degrees.
Use a vegetable peeler to remove skin from butternut squash. Cut in half and scoop out seeds with a spoon. Cut squash into 1/4-inch dice. Put two cups diced squash in a large bowl. Reserve any remaining squash for another use. Add 2 tablespoons oil to the squash in the bowl and toss to coat squash. Sprinkle with salt and pepper and toss again. Move squash to a rimmed baking sheet. Roast squash 20 minutes or until the edges turn golden brown. Remove from oven and set aside.
While squash is roasting, cut root end off Brussels sprouts and cut in half lengthwise. Set aside.
Heat a small skillet over medium-high heat. Add 2 tablespoons oil and the onions. Cook 1 minute, then reduce heat to low and slowly caramelized onions. When done, remove from heat and set aside.
Heat a large skillet, preferably cast iron, over high heat. Add remaining 1/4 cup oil and arrange sprout halves cut side down. Reduce heat to medium and cook sprouts until they just being to blacken. Turn sprouts and saute for a few minutes until tender. Add roasted butternut squash and caramelized onions and gently mix together. When everything is heated through, add vinegar and scrape up the browned bits at the bottom of the skillet. Season to taste and serve hot.
Makes: 3 cups
Per 1/2-cup serving: 201 calories (percent of calories from fat, 78), 1 gram protein, 10 grams carbohydrates, 2 grams fiber, 18 grams fat (1 gram saturated), no cholesterol, 7 milligrams sodium.
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