Savory Autumn Hash

Ingredients

• 1 small acorn squash
• peeled and chopped into med sized chunks (about 2 cups chopped)
• 1 large yam
• peeled and chopped into med size chunks (about 1 1/2 cups chopped)
• 1 medium size turnip
• peeled and chopped into med sized chunks (about 3/4 cup chopped)
• 2 teaspoons creole seasoning
• 6 cups water
• 2 chicken bouillon cubes (optional)
• 1 cup bacon
• apple smoked and uncured (chopped small)
• 1 cup cremini mushroom
• chopped
• 1 small onion
• chopped medium
• 2 teaspoons fresh garlic
• chopped
• 1 tablespoon unsalted butter
• 14 cup fresh chives
• chopped fine
• 2 tablespoons fresh parsley
• chopped fine
• 1 teaspoon fresh rosemary
• chopped fine
• 1 teaspoon fresh thyme
• chopped fine
• 12 teaspoon fresh cracked black pepper
• 14 teaspoon kosher salt

Instructions

1. In sauce pan add your acorn squash, yam, turnip, water, creole seasoning and chicken bullion (optional).
2. Bring to a boil and cover.
3. Let cook for about 10-15 minutes or until all vegetables are JUST tender.
4. DO NOT OVER COOK.
5. Drain and set aside.
6. In frying pan brown your bacon on high for about 5-7 minutes or until edges start to get nice and crispy.
7. Turn to Med-High and add your onions and mushrooms.
8. Saute for about 7-10 minutes or until onions start to caramelize and turn translucent.
9. Add the garlic, butter, chives, parsley, rosemary and thyme.
10. Saute for about 2-3 minutes to toast garlic and infuse herbs.
11. Add drained root veggies and squash.
12. Mix to completely combined.
13. Let sit about 2 minutes and then turn with spatula, repeat 2 or 3 times until you get nice brown crusty bits throughout the hash.
14. Serve hot.
15. You may add left over bits of duck or turkey to this dish.
16. I served it as a side with wild roasted duck and fresh steamed veggies.
17. VERY rich and delicious.