September 30th, 2014

Delicata Squash & Apple Hash

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Delicata Squash & Apple Hash Here’s a fun take on a classic breakfast hash, replace the traditional potaoes with peeled and cubed delicata squash, and diced apples. Delicata squash is the first winter squash we harvest and put into the CSA Share boxes, it’s often enjoyed sliced and roasted with peel on or stuffed. I was looking for something really different to try this week, and was easily inspired by the fall harvest. We’ve got some great apples from Good Life Farm in the kitchen – be sure to check out their fall fruit options, certified organic apples and Asian pears delivered weekly or bi-weekly. To round out this one-pan meal, I added sausage removed from the casing, courtesy of another awesome local farm, Autumn’s Harvest! Vegetarians or non-sausage eaters, add cubed tempeh and extra herbs if desired. Delicata Squash and Apple Hash It’s not too difficult to peel the squash, especially if you have a nice, sharp y-shaped peeler. Peel the squash whole, then remove the ends. Delicata Squash & Apple Hash

I cut each half into strips, and then chopped it into one inch chunks.

Delicata Squash & Apple Hash

Cut the apples and onion into similar size chunks. Place everything on a baking sheet lined with parchment and stir to combine.

Delicata Squash & Apple Hash

Toss everything with olive oil before adding the protein. If using sausage, remove the sausage from the casing and add to the pan. If using tempeh, cube then combine with veggies. Roast for 20 minutes before adding the sage.

Delicata Squash & Apple Hash

Delicata Squash & Apple Hash

2 delicata squash, peeled, seeds removed, and cut into one inch chunks
2 apples, cut into one inch chunks
1 onion, diced 1 tablespoon chopped fresh sage leaves
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper

Protein 1/2 pound sausage like Italian Sausage or Ground Chorizo or 8 oz tempeh, cubed

Preheat oven to 400F. Place cubed squash, apples, and onions on a parchment lined baking sheet. Stir to combine, then toss with olive oil, salt and pepper. Add protein to the pan, remove sausage from the casing and add pieces to the mixture, or mix in cubed tempeh. Roast for 20 minutes, then remove pan from the oven. Stir, add sage leaves and return to the oven for 10 – 20 more minutes. Cook until sausage is cooked through and apples and squash are soft and starting to golden.

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