Peachy the Magazine Fall 2019 | Page 48

ROASTED PUMPKIN AND BRUSSELS SPROUTS WITH POACHED EGGS Serves 2 Potato and vegetable hash topped with a poached or fried egg is a tried-and-true weekend staple and one that evolves with the season. The possibilities are endless —kale and carrots, fava beans and beets—but in the fall, creamy caramelized pumpkin. Feel free to swap in sweet pota- toes or butternut squash. Either way, do take the extra time to pull apart the sprout leaves before roasting them; you end up with a crackling texture that’s well worth the trouble. If you’re planning to serve this dish for company, you can poach the eggs in advance. Store them in cool water (to stop the cooking) until ready to use, and then warm them in hot water before serving. 12 ounces pumpkin, peeled and cut into 1-inch cubes (about 2 cups) 8 ounces Yukon gold potatoes, cut into 1-inch cubes Extra virgin olive oil, for drizzling Salt and freshly cracked pepper 1 pound Brussels sprouts 46 PEACHYTHEMAGAZINE.COM