Savory Autumn Hash

Total Time: 45 mins Preparation Time: 10 mins Cook Time: 35 mins

Ingredients

• Servings: 4
• 1 small acorn squash, peeled and chopped into med sized chunks (about 2 cups chopped)
• 1 large yam, peeled and chopped into med size chunks (about 1 1/2 cups chopped)
• 1 medium size turnip, peeled and chopped into med sized chunks (about 3/4 cup chopped)
• 2 teaspoons creole seasoning
• 6 cups water
• 2 chicken bouillon cubes (optional)
• 1 cup bacon, apple smoked and uncured (chopped small)
• 1 cup cremini mushroom, chopped
• 1 small onion, chopped medium
• 2 teaspoons fresh garlic, chopped
• 1 tablespoon unsalted butter
• 1/4 cup fresh chives, chopped fine
• 2 tablespoons fresh parsley, chopped fine
• 1 teaspoon fresh rosemary, chopped fine
• 1 teaspoon fresh thyme, chopped fine
• 1/2 teaspoon fresh cracked black pepper
• 1/4 teaspoon kosher salt

Recipe

• 1 in sauce pan add your acorn squash, yam, turnip, water, creole seasoning and chicken bullion (optional). bring to a boil and cover. let cook for about 10-15 minutes or until all vegetables are just tender. do not over cook. drain and set aside.
• 2 in frying pan brown your bacon on high for about 5-7 minutes or until edges start to get nice and crispy. turn to med-high and add your onions and mushrooms. saute for about 7-10 minutes or until onions start to caramelize and turn translucent.
• 3 add the garlic, butter, chives, parsley, rosemary and thyme. saute for about 2-3 minutes to toast garlic and infuse herbs.
• 4 add drained root veggies and squash. mix to completely combined. let sit about 2 minutes and then turn with spatula, repeat 2 or 3 times until you get nice brown crusty bits throughout the hash.
• 5 serve hot.
• 6 you may add left over bits of duck or turkey to this dish. i served it as a side with wild roasted duck and fresh steamed veggies. very rich and delicious.