Harvest Hash

I know what you are thinking- fall is way over! But Harvest Hash was the best name I could come up with for this dish. It is chock full of ingredients that peak in the fall and winter. It is hearty and delicious. We first ate it as a side dish with grilled chicken. For lunch the next day, when I took this picture, I just took my leftover chicken and added it right into the hash. You could easily do that to.

Nothing real new is going on around here. We are moving along in the prenancy. I finally had enough energy this morning to go back to CrossFit and it was so wonderful!! CrossFit is so fun. I love the commrade, the constant change in the workout and the fact that it is scaleable so that anyone can do it (including a pregnant momma like me :)

It rained here this weekend! That was only the third time it had rained since we moved to Colorado in June. Thank goodness it also snowed last night or we would officially feel like we lived in the desert. So, with cold weather back, this is the perfect comfort meal to make. Happy cooking and eating!

 

 

 

Harvest Hash

Serves:4

 

 

1 medium yellow onion, diced

1 medium butternut squash, peeled, seeds removed and DICED REALLY SMALL

1 lb brussel sprouts, stem removed and quartered

2 apples, small diced

1 tsp cinnamon

sea salt and pepper to taste

 

1. Heat a large greased cast iron skillet over medium heat. Add an additional 1 Tbs coconut oil.

2. Add onion and butternut squash to pan. Stir. Cook 5 minutes, stirring occasionally.

3. Add brussel sprouts. Stir. Cook 5 minutes, stirring occasionally.

4. Add apples and spices. Stir. Cook 5 more minutes or until all vegetables are tender, stirring occasionally to prevent burning.

5. Eat!!