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Herbed Brussels, Leeks, and Roasted Delicata Squash Hash

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Perfectly charred roasted delicata squash with white wine apple cider wilted brussels sprouts and leeks all tossed up with some tuscan kale, creamy goat cheese, and crunchy pumpkin seeds: this Herbed Brussels, Leeks, and Roasted Delicata Squash Hash is my favorite way to use up all those fall veggies!!

Perfectly charred roasted delicata squash with white wine apple cider wilted brussels sprouts and leeks all tossed up with some tuscan kale, creamy goat cheese, and crunchy pumpkin seeds: this Herbed Brussels, Leeks, and Roasted Delicata Squash Hash is my favorite way to use up all those fall veggies!!

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Perfectly charred roasted delicata squash with white wine apple cider wilted brussels sprouts and leeks all tossed up with some tuscan kale, creamy goat cheese, and crunchy pumpkin seeds: this Herbed Brussels, Leeks, and Roasted Delicata Squash Hash is my favorite way to use up all those fall veggies!!

It’s delicata squash season… and I’m all over it!! Delicata squash is one of my all time favorite fall veggies, yet it’s only in season for a very short window of time. If you aren’t familiar, it’s that yellow-green-ish oval shaped squash that, when all sliced up, produces beautiful little scalloped rings. It’s less sweet than butternut squash, but definitely has more of a starchy feel than a typical summer squash. In fact, it’s kind of like an acorn squash with a less tough skin. That’s right, you can eat the skin! Unlike a butternut squash, the skin of delicata squash roasts up very nicely, making for a super easy preparation. In this Herbed Brussels, Leeks, and Roasted Delicata Squash Hash, I leave squash as the star of the show — the star that’s jazzed up with a ton of other good fall flavors. So, if you’re looking for a way to use up all that fall produce, this recipe is for you!! 

Perfectly charred roasted delicata squash with white wine apple cider wilted brussels sprouts and leeks all tossed up with some tuscan kale, creamy goat cheese, and crunchy pumpkin seeds: this Herbed Brussels, Leeks, and Roasted Delicata Squash Hash is my favorite way to use up all those fall veggies!!

the breakdown…

This Herbed Brussels, Leeks, and Roasted Delicata Squash Hash is super simple, and is made almost 100% in the oven. To start things off, you’ve got to roast up that delicata squash. Delicata squash requires about 30 minutes in the oven, which is a bit more than your other veggies. So, go ahead and get that squash perfectly golden and super crispy to start things off. All you need for perfectly roasted squash is a little olive oil and a high temp in the oven… oh, and you can def add a sprinkle of salt on at the end if you are a salt addict like me;))

While that’s roasting, it’s time to start cooking those brussels and leeks with a ton of good fall flavors. These leeks and brussels start off in the cast iron, giving them a quick saute, but then, with the addition of all the liquids, they are really prepared as more of a cheater’s braised vegetable. With some dry white, apple cider, and olive oil thrown into the mix, the liquids absorb a ton of flavor and moisture while in the oven — making for the perfect warm hash. Plus, with the addition of rosemary and thyme, you get those good cozy fall notes that every veggie needs this time of year. 

let’s talk about leeks…

One thing to note, however, is that leeks are inherently very dirty. I like to slice them up and soak them in water to ensure that there is no dirt leftover in the crevices of the layers. Brussels, on the other hand, are usually pretty good to go — especially if you get them pre-shredded. For this Herbed Brussels, Leeks, and Roasted Delicata Squash Hash recipe, I definitely recommend splurging for the pre-shredded variety. While shredding or finely chopping them yourself is an option, it’s just so much easier to pull everything together when you buy them already prepared. You do you, though!

Perfectly charred roasted delicata squash with white wine apple cider wilted brussels sprouts and leeks all tossed up with some tuscan kale, creamy goat cheese, and crunchy pumpkin seeds: this Herbed Brussels, Leeks, and Roasted Delicata Squash Hash is my favorite way to use up all those fall veggies!!

The squash should get crispy, just as the brussels, leeks, and shallots should get soft and flavorful. Together, they make for the perfect hash… or even warm salad situation. Plus, with the addition of some acid from a bit of apple cider vinegar, a good bulk from some baby kale, some crunch from a few toasted pumpkin seeds, and a good amount of creamy goat cheese: this hash is out of this world. 

how to serve it up…

This Herbed Brussels, Leeks, and Roasted Delicata Squash Hash is truly the best weeknight side dish, easy lunch to-go, or vegetarian main. Maybe serve it up with a simple protein, such as a whole roasted chicken, some seared salmon, or a braised meat, and you’ve got yourself a delicious well rounded meal! You could even serve this up with your favorite grain to keep things meatless… maybe a wild rice pilaf? Truly, the possibilities are endless with this one. 

I hope you love this Herbed Brussels, Leeks, and Roasted Delicata Squash Hash as much as I do! Let me know what you think in the comments below:)

Herbed Brussels, Leeks, and Roasted Delicata Squash Hash

Recipe by Annie PatrickCourse: Side Dish, Salad, HashCuisine: American, FallDifficulty: Easy
Servings

6

servings
Prep time

15

minutes
Cooking time

30

minutes
Total time

45

minutes

Perfectly charred roasted delicata squash with white wine apple cider wilted brussels sprouts and leeks all tossed up with some tuscan kale, creamy goat cheese, and crunchy pumpkin seeds: this Herbed Brussels, Leeks, and Roasted Delicata Squash Hash is my favorite way to use up all those fall veggies!!

Ingredients

  • delicata squash:
  • 2 tbsp olive oil

  • 2 small delicata squash, seeds removed and thinly sliced

  • herbed brussels and leeks:
  • 2 tbsp olive oil

  • 3 leeks, thinly sliced and rinsed well

  • 1 1lb bag brussels sprouts, shaved (about 2 cups)

  • 2 shallots, wedged

  • Optional: ⅓ cup diced bacon or pancetta

  • ¾ cup dry white wine

  • ½ cup apple cider

  • 5 cloves garlic, roughly chopped

  • 1 tsp dried rosemary

  • 1 tsp dried thyme

  • Salt and pepper, to taste

  • assembly:
  • 2 cups baby kale

  • ½ cup pumpkin seeds, toasted

  • 2 tbsp apple cider vinegar

  • ¾ cup goat cheese, crumbled

Instructions

  • Preheat the oven to 425 degrees.
  • On a large baking sheet, toss the delicata squash with the olive oil. Transfer the baking sheet to the oven and bake for 25-30 minutes.
  • Meanwhile, heat the olive oil in a cast iron skillet (or any ovenproof skillet) over medium high heat. Once hot, toss in the sliced leeks, shaved brussels sprouts, wedged shallots, and bacon or pancetta, if using. Saute for 4-5 minutes, then pour in the white wine, apple cider, garlic, dried rosemary, dried thyme, salt, and pepper. Transfer the skillet to the oven (just below the squash) and bake for about 20 minutes, tossing half way through.
  • Toss the kale, pumpkin seeds, apple cider vinegar, and roasted delicata squash in with the leek mixture. Top with the goat cheese. Serve warm and enjoy!
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