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Veggie hash recipe: Take advantage of bountiful Autumn squash

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Italian Root Veggie Hash

The anticipation of winter and all it's seasons creates in us a desire to cook those warm, cozy dishes that bring to mind fireside chats and fuzzy warm winter blankies. With that in mind, I created this dish using some of the bountiful fall squash that are such a part of our Autumn season. Enjoy!

Italian Root Veggie Hash


  • 4 slices smoked turkey bacon, cut into ½ inch lardons
  • 3 tablespoons olive oil, divided
  • 2 large onions
  • 1 butternut squash
  • 1 acorn squash
  • 3 large parsnips
  • 3 large carrots
  • 1 large potato
  • 1 large sweet potato
  • 2 fresh beets
  • ½ to 1 teaspoon Italian Seasoning
  • 1 tablespoon light butter
  • Kosher salt and freshly ground black pepper to taste
  • fresh parsley or basil

Note: Add tofu or chicken dices if desired


1. In a large, preheated saute pan, put 1 tablespoons olive oil and allow to heat just until surface of oil ripples. Add bacon lardons (½ inch strips) and allow to cook until crisp. Remove bacon to paper towel lined plate when done. Leave fat from bacon in pan, adding enough olive oil to make 1 tablespoon, if needed. (Cook chicken or tofu at this point, if desired, removing from pan when done)

2. Meanwhile, clean, peel when needed and dice all veggies to ½ inch cubes. (I only peel the sweet potatoes, choosing to keep the vitamins from the peels intact on everything else; just wash thoroughly)

3. Add diced onion to bacon fat and cook until tender, about 3 minutes.

4. Add remaining veggies to bacon fat and onions; allow to brown to a caramelized color on each side. Turn to medium low, add dried herbs and a tablespoon butter, salt and pepper to taste and let simmer until vegetables are tender.

5. Remove from heat when done and pour on a big platter. Top with sauted chicken or tufu and chopped parsley or basil, if desired



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