Slow Sunrise Hash
Image © Bailey Fischer
Prep Time
4 hours
Number of Servings
Serves 4
Recipe Source
Slow Cooked Paleo by Bailey Fischer ($21.99, Page Street Publishing Co., 2019)
Ingredients
- 2 cups peeled and cubed butternut squash
- 2 cups halved or quartered Brussels sprouts
- 1 1⁄2 Tbsp avocado oil, divided
- 1 garlic clove, minced
- Juice of 1⁄2 lemon, plus more for serving
- 1 tsp dried rosemary, plus more for serving
- 1⁄4 tsp smoked paprika
- Salt and ground black pepper, to taste
- 1 small zucchini, sliced
- 1 cup halved cherry tomatoes
- 1 cup baby spinach
- Chopped avocado, for serving (optional)
Directions
- Place squash, Brussels sprouts, 1 tablespoon of the oil, the garlic, lemon juice, rosemary, paprika, and salt and pepper into a slow cooker. Stir to combine and cover. Cook on low for 3 to 4 hours or on high for 1 to 2 hours, until butternut squash is fork-tender.
- Mix in zucchini, tomatoes, and spinach. Add remaining 1⁄2 tablespoon of oil if needed. Cover and cook on low for an additional 30 minutes, or until zucchini is fork-tender and spinach has wilted. Top with more rosemary, fresh lemon juice, or chopped avocado, if desired.
Nutrition Info
With chopped avocado: 197 Calories, 4 g Protein, 0 mg Cholesterol, 21 g Carbohydrates, 5 g Total sugars (0 g Added sugars), 8 g Fiber, 13 g Total fat (2 g sat), 315 mg Sodium, ★★★★★ Vitamin A, Vitamin C, Vitamin K, ★★★ Vitamin B6, ★★ Folate, ★ Vitamin B1 (thiamine), Vitamin B2 (riboflavin), Vitamin B3 (niacin), Vitamin E, Iron, Magnesium, Phosphorus, Potassium
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