Mushroom Butternut Squash Hash recipe

All Recipes Best Recipe Side Dish Vegetables Squash

Ingredients

1 tablespoon olive oil
½ cup diced onion
salt and ground black pepper to taste
½ cup minced leek
1 cup turkey stock, or more to taste
1 cup coarsely chopped mushrooms
1 ½ cups peeled and cubed butternut squash, or more to taste
1 cup peeled and cubed potatoes
2 teaspoons ground sage
2 teaspoons ground thyme

Nutrition Info

109.5 calories
carbohydrate: 17.9 g
cholesterol: 1.5 mg
fat: 3.8 g
fiber: 3 g
protein: 2.6 g
saturatedFat: 0.6 g
servingSize: -
sodium: 332.4 mg
sugar: 3.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat oil in a saucepan over medium heat until it slips easily across the bottom. Add onion and salt, cook until translucent, about 5 minutes. Add leek. Reduce heat to low and add 1 tablespoon stock if onion or leek start to stick.

  2. Stir in mushrooms. Cook until starting to brown, about 5 minutes. Add squash, potatoes, and 1/2 cup stock. Add 1 teaspoon sage and 1 teaspoon thyme. Season with salt and pepper. Cover to keep the moisture in, simmer on low, adding more stock if needed, until squash is soft, 20 to 30 minutes. Add remaining sage and thyme halfway through the cooking time.

Recipe Yield

4 servings

Recipe Note

This hash tastes like Thanksgiving and fall;tried something similar at a restaurant, loved it, and came home to recreate it.

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