Delicata Squash and Sweet Potato Hash

You can substitute 1 pound frozen diced squash for the fresh squash. Skip the prepping and washing in that case.

2 delicata or sweet dumpling squash, about 2 pounds total

or 1 small butternut or red kuri

1 large sweet potato, about 12 ounces

1⁄ cup expeller-pressed canola oil, safflower oil, bacon fat

4

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 chili 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 a microwave-safe dish. Add about 1⁄ inch water to dish. Cover

2 dish with lid or plastic wrap vented at one corner. Microwave on high (100 percent power), 5 minutes. Flip squash, cover and microwave on high until fork-tender, about 3 minutes. 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 5 minutes. Let cool; then peel, slice and dice.

Heat a large cast-iron or nonstick skillet over medium 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, chili 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

Abel Uribe / Tribune News Service The squash and sweet potato hash makes a fabulous side dish for Thanksgiving dinner. Or serve it topped with a fried egg and slices of smoky ham for a weekend brunch.