By Martha Rose Shulman
- Total Time
- 1 hour 15 minutes
- Rating
- 5(272)
- Notes
- Read community notes
To this colorful winter hash I’ve added cooked black rice, which contributes a chewy texture and an earthy flavor that plays well against the sweetness of the squash and the seared brussels sprouts.
Featured in: A Medley of Leftovers
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Ingredients
Yield:Serves four to six
- 1½pounds winter squash, like butternut, halved, seeds and membranes scraped away
- 1pound brussels sprouts, preferably small ones
- 2tablespoons extra virgin olive oil
- 1bunch scallions, sliced thin
- 2garlic cloves, minced
- Salt
- freshly ground pepper
- 2tablespoons tomato paste, dissolved in ¼ cup water
- 1cup cooked black rice
- Poached eggs for serving optional
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
180 calories; 6 grams fat; 1 gram saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 30 grams carbohydrates; 6 grams dietary fiber; 5 grams sugars; 6 grams protein; 580 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
Step
1
Preheat the oven to 425 degrees. Cover a baking sheet with foil, and lightly oil the foil. Brush the cut sides of the squash with olive oil, and set on the baking sheet with the cut sides down. Bake 30 to 40 minutes until easily pierced with a paring knife. Remove from the heat, allow to cool until it can be handled, and peel and dice.
Step
2
While the squash is in the oven, trim away the bottoms of the brussels sprouts and cut into quarters.
Step
3
Heat the oil over medium-high in a large, heavy skillet. Add the brussels sprouts. Cook, stirring often or tossing in the pan, until just tender and the edges are seared light brown, about five minutes. Add salt to taste, and stir in the scallions and garlic. Stir together for a few minutes until the scallions and garlic are fragrant. Stir in the squash. Cook, stirring often, until the squash has caramelized lightly, about 10 minutes. It’s fine if the squash falls apart in the pan. Season to taste with salt and pepper, and stir in the dissolved tomato paste. Continue to cook, stirring, until the tomato paste has caramelized, about five minutes. The tomato paste mixture will no longer be visible, but there should be rusty-colored traces on the bottom of your skillet. Stir in the black rice. Heat through, taste and adjust seasonings, and serve, topped with a poached egg if desired.
- To cook black rice, combine 1 part rice with 1¾ parts water and salt to taste in a saucepan. Bring to a boil, cover and reduce the heat. Simmer 30 minutes until the water has been absorbed. Remove the lid, place a dish towel over the pot, return the lid and let stand 10 minutes. A cup of dry rice will yield 3 cups of cooked rice.
- Advance preparation: You can keep this for about three days in the refrigerator and reheat.
Ratings
5
out of 5
272
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Cooking Notes
James
Ìn lieu of the tomato paste mix I mixed a. tablespoon of brown sugar with a teaspoon cumin and 1/4 cup water.
Rebecca Goodsell
This is a totally delicious dish. Worth sussing out the store that carries black rice. I did use the California-grown product. Appealing visually, also
Austin
I will be roasting diced parsnips along with the squash to balance out the flavors and make the whole dish a little sweeter. The black rice is a perfect touch.
Kelly
I substitute a can of black beans for the rice. Makes for a wonderful dinner on Friday's in Lent.
Rebecca
We’ve now made this three times during quarantine. The first time as stated by the recipe. The following two times made with beets and butternut squash. Both roasted ahead of time, squash seasoned with cinnamon, cumin and paprika. Beets seasoned with oil, salt and pepper. Used scallions, garlic, tomato paste and black rice per the original recipe. Turns out great and love the color combo with the squash and beets!
me
This is one of those dishes that satisfies so completely: taste, nutrition, energy. I swear my body sends waves of gratitude after eating it! This will definitely become a go-to recipe whenever brussels sprouts are in my farm share.
bobbi
Had no rice so used farro which was good alternative
Caitlin
I forgot to get black rice so added quinoa and black beans, and it was great. However I think when I make it again I’ll probably just get the black rice. It makes a LOT of hash and my 12 inch cast iron with deep sides was pretty full; I might make it in my Dutch oven next time. I made the squash and prepped the Brussels sprouts the night before so I could throw everything together in the morning. I think this would be a great breakfast for a crowd!
jenjen
I just made this as I had the perfect complement of ingredients and leftovers to put it together. I didn't have tomato paste, however, so I used a little brown sugar and cumin in the water as someone suggested. I thought this made it a little too sweet but my picky husband and teenager both liked it. Go figure. The adults had a pork chop on the side and the kid had it with an egg.
claire
I added sausage and feta to serve as well as drizzle of honey and sprinkle of chilli flakes while cooking to give a bit more oomph and it was great!
Christa
I shredded the squash and sprouts, the sprouts using the slicer side of the attachment, and took the suggestion to swap black beans for the black rice.
bobbi
Had no rice so used farro which was good alternative
Gale
I did not like this. It turned into a mushy mess. Not pleasing to taste buds. It needed some texture.
Mark MacNaughton
I didn't have any black rice and used wild rice mix we had in the pantry and it seemed to work well
me
This is one of those dishes that satisfies so completely: taste, nutrition, energy. I swear my body sends waves of gratitude after eating it! This will definitely become a go-to recipe whenever brussels sprouts are in my farm share.
Tasha
I used quinoa. I agree that needs more spices. And nuts for crunch.
Molly
This also works great with wild rice instead of black rice.
Riva
I had to leave out the tomato paste but it was still delicious.
Es
For 2 of us I cooked 1/2 cup of black rice. I roasted in 2 separate cast-iron skillets 1/2 pound each of cut-up butternut squash and sprouts cut in half, adding garlic cloves and salt and pepper to each pan. I cooked them at 375. The sprouts took about 15 minutes, the squash 10 minutes longer. I served all three components in a bowl with the rice in the middle. The dish looked great and the flavors worked well together. Served it as a side dish to grilled fish.
Rebecca
We’ve now made this three times during quarantine. The first time as stated by the recipe. The following two times made with beets and butternut squash. Both roasted ahead of time, squash seasoned with cinnamon, cumin and paprika. Beets seasoned with oil, salt and pepper. Used scallions, garlic, tomato paste and black rice per the original recipe. Turns out great and love the color combo with the squash and beets!
Nancy R
This is excellent, with a couple of changes. I peeled and cubed squash, mixed with olive oil, smoked paprika, ground cumin urfa chili flakes,and salt , roasted 400*. On another sheet i roasted Brussels sprouts mixed with evoo and salt. Sautéed scallions on high heat, added garlic, then quickly the other veggies, continued per recipe. Yumm!
HB
My family loves this recipe! Quarantine modifications - Substitute any whole grain in the pantry (brown rice, farro, wheat berry, TJ rice blend with black barley and daikon radish seeds). I typically peel and cut the butternut squash prior to roasting. Make the most of squash - I save the seeds from the squash, dry them out and toast them with some olive oil and spices as a snack or salad topper! I save the squash peal in the freezer for cooking into vegetable stock (with other scraps & peels.)
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