Savory Autumn Hash Recipe

Name: Savory Autumn Hash
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; ¼ cup fresh chives, chopped fine; 2 tablespoons fresh parsley, chopped fine; 1 teaspoon fresh rosemary, chopped fine; 1 teaspoon fresh thyme, chopped fine; ½ teaspoon fresh cracked black pepper; ¼ teaspoon kosher salt

Servings: persons

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
¼ cup fresh chives, chopped fine
2 tablespoons fresh parsley, chopped fine
1 teaspoon fresh rosemary, chopped fine
1 teaspoon fresh thyme, chopped fine
½ teaspoon fresh cracked black pepper
¼ teaspoon kosher salt

1
In sauce pan add your acorn squash, yam, turnip, water, creole seasoning and chicken bullion (optional).
2
Bring to a boil and cover.
3
Let cook for about 10-15 minutes or until all vegetables are JUST tender.
4
DO NOT OVER COOK.
5
Drain and set aside.
6
In frying pan brown your bacon on high for about 5-7 minutes or until edges start to get nice and crispy.
7
Turn to Med-High and add your onions and mushrooms.
8
Saute for about 7-10 minutes or until onions start to caramelize and turn translucent.
9
Add the garlic, butter, chives, parsley, rosemary and thyme.
10
Saute for about 2-3 minutes to toast garlic and infuse herbs.
11
Add drained root veggies and squash.
12
Mix to completely combined.
13
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.
14
Serve hot.
15
You may add left over bits of duck or turkey to this dish.
16
I served it as a side with wild roasted duck and fresh steamed veggies.
17
VERY rich and delicious.

474

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 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, and more.

Yes, Savory Autumn Hash falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Savory Autumn Hash

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