Delicata Squash and Sweet Potato Hash
Time: 45 minutes (15 minutes prep, 30 to cook)
You can substitute 1 pound frozen diced squash for the fresh squash. Skip steps 1 and 2 of the recipe.
2 delicata or sweet dumpling squash, about 2 pounds total or 1 small butternut or red kuri 1 large sweet potato, about
12 ounces
¼ cup expeller-pressed canola oil, safflower oil, bacon fat or coconut oil 2 or 3 strips of thickly sliced smoky bacon, finely diced
1medium onion, diced 3 cloves garlic, finely
chopped or crushed 1 small red chile pepper,
seeded, minced 1 teaspoon finely chopped fresh thyme or ¼ teaspoon dried
Salt, freshly ground black
pepper
Chopped fresh chives,
cilantro or parsley Hot sauce
Instructions: Cut ends off squash. Cut squash in half through the stem end. Scoop out seeds. Place cut side down in amicrowavesafe dish. Add about ½ inch water to dish. Cover dish with lid or plastic wrap vented at one corner. Microwave on high (100 percent power), 5minutes. Flip squash, cover and microwave on high until forktender, about 3minutes. Cool.
Drain water from squash. Cut squash into small dice. You’ll have about 4 generous cups weighing 1 pound. (Refrigerate covered up to 2 days.)
Pierce sweet potato in several places with a fork. Microwave on high until soft, about 5minutes. Let cool; then peel, slice and dice.
Heat a large cast-iron or nonstick skillet overmedium heat until hot. Add oil, bacon and onion. Cook, stirring occasionally, until onion is golden, about 6 minutes. Add squash pieces. Cook, stirring often, until edges start to turn golden, about 5 minutes. Stir in sweet potato, garlic, chile and thyme. Season with salt and pepper. Cook over medium high-heat, stirring once or twice, until vegetables start to get crispy, about 5 minutes. Serve hot, sprinkled with herbs. Pass hot sauce.
Makes 6 servings
Nutrition per serving: 166 calories, 10 g fat, 1 g saturated fat, 2mg cholesterol, 17 g carbohydrates, 5 g sugar, 3 g protein, 53 mg sodium, 3 g fiber