Slow Sunrise Hash
Prep Time
4 hours
Number of Servings
Serves 4
Ingredients
  • 2 cups peeled and cubed butternut squash
  • 2 cups halved or quartered Brussels sprouts
  • [q:1 1/2] Tbsp avocado oil, divided
  • 1 garlic clove, minced
  • Juice of [q:1/2] lemon, plus more for serving
  • 1 tsp dried rosemary, plus more for serving
  • [q: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
  1. 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.
  2. Mix in zucchini, tomatoes, and spinach. Add remaining [q: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, [nutrition:5] Vitamin A, Vitamin C, Vitamin K, [nutrition:3] Vitamin B6, [nutrition:2] Folate, [nutrition:1] Vitamin B1 (thiamine), Vitamin B2 (riboflavin), Vitamin B3 (niacin), Vitamin E, Iron, Magnesium, Phosphorus, Potassium