Butternut Squash & Potato Hash
Prep time
Cook time
Total time
Roasted butternut squash and potato hash with crispy bacon.
Serves: 4-6 as a side
  • 1 butternut squash, rind removed and cubed
  • 2-3 large potatoes (or about 15 small new potatoes), cubed
  • 3-4 tablespoons olive oil
  • 1 teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • ¼ teaspoon red pepper flakes
  • 6 slices of bacon, 1-inch pieces
  • ½ tablespoon unsalted butter
  • 1 shallot, thinly sliced
  • ½ cup water
  • ¼ cup chicken stock
  • 1 apple, peeled and finely cubed
  • 1 teaspoon brown sugar
  • 1 teaspoon kosher salt
  1. Preheat your oven to 400 degrees F. Toss your squash and potatoes with your olive oil, salt, pepper, and red pepper flakes. Place on a baking sheet and roast for 30 minutes or so, until the squash and potatoes are tender.
  2. While the vegetables roast, melt your butter and cook your bacon in a medium sized skillet over medium-high heat until crisp. Remove the bacon from the pan with a slotted spatula and place on a plate lined with a paper towel. Drain all but 2 tablespoons of bacon fat from the pan, and add in your shallot. Cook over medium heat until caramelized and softened, about 5 minutes.
  3. Add the water, stock, apple, brown sugar, and salt to the pan and bring to a simmer over medium heat. Simmer for 10 minutes, stirring every so often, then taste, and adjust seasonings as necessary. Toss the roasted squash and potatoes with the sauce and serve hot.
Recipe by The Crepes of Wrath at http://www.thecrepesofwrath.com/2012/11/02/butternut-squash-potato-hash/