Butternut Squash Hash with Spicy Vinaigrette


• 1 butternut squash, peeled and cubed
• 1 acorn squash, peeled cubed
• 1 sweet potato, peeled and cubed
• 1 Yukon potato, cubed
• 2 purple potatoes, cubed
• 2 Tbsp. Olive oil
• ½ Tsp. Salt and pepper
• 1 onion, chopped
• 10-12 small Brussels sprouts, sliced in half
• 4 slices of bacon, chopped
• 2 cloves of garlic, minced
• 1 Tsp. Rosemary, minced

Spicy Vinaigrette Dressing Ingredients:

• 2 Tbsp. Whole-grain mustard
• 1 Tbsp. Dijon mustard
• 2 Tbsp. Cider vinegar
• 2 Tbsp. Honey
• ½ Tsp. Cayenne pepper
• ¼ Cup olive oil
• ¼ Cup canola oil
• Salt and pepper to taste

Peel and cut squash and potatoes into oneinch cubes. Coat squash and potatoes with Olive oil. Roast vegetables at 425 degrees on a baking sheet for 25-30 minutes, or until brown around edges. Over medium/high heat, sauté bacon and onions until onions are caramelized, add Brussels sprouts until they begin to brown. Add garlic and rosemary.In a large serving dish, mix roasted vegetables with sautéed Brussels sprouts.Blend first five ingredients of spicy vinaigrette together and then slowly incorporate the oils. Toss veggies enough spicy vinaigrette to coat vegetables (Serves eight.)