When it’s cold and rainy and snowy, I always crave things that are hearty, warming and nourshing. Sometimes that means a dish that’s healthy, and other times it’s something that is a bit less healthy. Luckily, I would peg this as being on the “healthy” side of the spectrum. I threw together this butternut squash, leek & mushroom hash completely based on what vegetables I felt like eating, and it turns out, it was success!
This butternut squash, leek & mushroom hash makes for a good side dish, or if you put it on some barley, it works as a really wholesome main course. I ate the leftovers for lunch by the forkful and it left me feeling very well fed. I love dishes that work for all levels of hungriness at different times of day!
I really enjoy using seasonal ingredients when I am able. Mostly because they tend to be fresher and more abundant, but also because things like squash and cold weather are just made to stick together. But let’s talk about leeks for a minute. I love leeks. I think that leeks are oft forgotten, but worth remembering. They’re so mild, taste like nothing with a little hint of something, and contribute an awesome freshness to all sorts of dishes. They have a soft, subtle flavor that mingles wonderfully with he other winter veggies in this hash. The greatest combinations of foods are ones that bring out the best in each other. I guess that’s sort of like human relationships, too, huh? Anyway, this recipe was also a little bit of an excuse to use the leeks and I think they really shine.
With the roasted quash, mushrooms and leeks, there are only two other ingredients that you need to round out this hash. The bacon ads a succulence and crunch and helps tie the flavors all together. And the fresh chèvre? Well, you can’t go wrong with it, but it really helps balance out the richness. All combined, every bite is the perfect bite. Also, this vegetable hash is delicious on it’s own if you’re looking for something vegetarian or vegan. But no matter what, this is warm up any cold winter day and leave you feeling so satisfied. Give it a try and happy cooking!
Butternut Squash, Leek & Mushroom Hash
Ingredients
- 4 Cups Buttnernut Squash, peeled and cubed
- 2 Tbsp. olive oil
- 1 bunch Fresh rosemary
- 3 Strips bacon
- 2 Leeks, sliced
- 2 Cups sliced mushrooms
- 1/4 tsp. ground sage
- 2 Tbsp. Fresh chèvre
- Salt & Pepper
Instructions
- Preheat oven to 450 degrees F. Place cubed butternut squash on a rimmed baking sheet and coat evenly with olive oil. Season with salt and pepper and place 2-3 sprigs of fresh rosemary on the sheet. Place in oven and bake for 25 minutes, stirring once halfway through.
- Meanwhile, in a skillet, cook the three slices of bacon. Place cooked bacon on the side, and reserve only 1 Tbsp. of bacon fat in the pan, discarding the rest.
- Heat skillet to medium high heat and add leeks and mushrooms. Season with salt, pepper, ground sage, and 1 tsp. of finely chopped fresh rosemary. Cook for 5-7 minutes or until mushrooms are tender.
- Add cooked butternut squash to the skillet and stir to combine for 2 minutes.
- Remove from heat and top with crumbled bacon and the fresh chèvre cheese. Serve hot.