RECIPE | Butternut Squash, Rutabaga, & Brussels Sprout Hash.

Sometimes you just want a light and easy side dish to accompany your Thanksgiving meal. And this hash is quite possibly the easiest thing to throw together. Enjoy this any night of the fall/winter, but there really is no harm in including it for that family celebration this weekend – if only just to be sure you actually get to hang out with the family, rather than slaving away in the kitchen.

Butternut Squash, Rutabaga, & Brussels Sprout Hash

Makes 4 Servings


  • 2 cups brussels sprouts, halved (the really small ones can be left whole)
  • 2 cups butternut squash, peeled, 1/2 – 1 in cubes
  • 2 cups rutabaga, peeled, 1/2 – 1 in cubes
  • 1 large clove garlic, smashed, roughly chopped
  • 2 – 3 good pinches coarse salt
  • A good hefty pinch of freshly cracked black pepper
  • A couple good turns of the bowl with extra virgin olive oil
  • A sprinkle of fresh thyme leaves


Preheat oven to 400F.

In a large mixing bowl, toss together sprouts, butternut squash, rutabaga, garlic, salt, pepper, and olive oil. 

Evenly spread the vegetables onto a parchement or aluminum foil – lined baking sheet. Roast in the oven for 40 – 45 minutes, taking them out to toss them half way through. You want them nice and golden brown, and even a little darker for the best flavour. 

Once they come out of the oven, taste them – I sprinkled a small pinch of finishing salt on top, just boost the flavour, and a bit of fresh thyme leaves. 



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