Butternut Squash, Brussel Sprouts and Jicama Hash
Serves: Serves 6
The veggies
  • ½ medium butternut squash, peeled and diced (about 4 cups)
  • ½ medium jicama, peeled and diced (about 4 cups)
  • 475g Brussels sprouts, cut into 2 or 4 pieces, depending on size (about 3 cups)
  • 1 large red onion, chopped
  • 75g pecans, chopped (3/4 cup)
  • 150g cup dried figs, chopped (3/4 cup)
  • 2 sprigs fresh sage, chopped
  • 2 sprigs fresh rosemary, chopped
The sauce (aka the flavor pack)
  • ¾ tsp Himalayan or fine sea salt
  • 1 tsp freshly cracked black pepper
  • 2 tbsp Dijon Mustard
  • ¼ cup coconut oil, melted
  • ¼ cup apple cider vinegar
  • 3 cloves garlic, minced
  • ½ tsp smoked paprika
  1. Preheat the oven to 375F and line a shallow baking dish or sheet with parchment paper.
  2. In a large mixing bowl, combine all the vegetables, pecans, dried figs and fresh herbs. Set aside.
  3. In a smaller mixing bowl, or in a small food processor, combine all the ingredients for the sauce and whisk (or process) until all the ingredients are well incorporated.
  4. Pour the sauce over the reserved vegetables and mix until well combined. Transfer the veggies to the prepared baking dish and bake in the oven for about 40-45 minutes, stirring once or twice.
  5. When the veggies are cooked to your liking, set the oven to broil and leave that on for 2 or 3 minutes, just to slightly brown and crisp up the top a little bit.
  6. Serve immediately.
Nutrition Information
Serving size: NF based on 1 of 6 servings
Recipe by The Healthy Foodie at https://thehealthyfoodie.com/butternut-squash-brussel-sprouts-and-jicama-hash/