Butternut Squash and Rutabaga Hash
from Williams Sonoma Agrarian In-Season
Ingredients:
- 8 oz. applewood smoked bacon, cut into small pieces
- 1 1/2 cups peeled and diced rutabaga
- 1 1/2 cups peeled and diced Yukon Gold potatoes
- 1 1/2 cups peeled and diced butternut squash
- 1 yellow onion, cut into 1/2-inch dice
- 2 Tbs. unsalted butter
- 6 fresh sage leaves, chopped
- Sea salt and freshly ground pepper, to taste
Directions:
- In a large, heavy fry pan over medium heat, cook the bacon, stirring frequently, until well browned and crisp, 7 to 10 minutes. Using a slotted spoon, transfer to a small plate, leaving as much fat in the pan as possible.
- Return the pan to medium heat and add the rutabaga, stirring to coat well with the bacon fat, and cook until just beginning to brown, about 5 minutes. Add the potatoes and butternut squash and cook, stirring occasionally, until the vegetables begin to soften and lightly color, 6 to 8 minutes.
- Add the onion and butter and cook, stirring occasionally, until all the vegetables are caramelized and tender, about 10 minutes. Fold in the sage and reserved bacon, and season with salt and pepper. Transfer the hash to a serving bowl and cover loosely with aluminum foil.
