Butternut Squash & Bacon Hash

It’s both my favorite time of year and has been the most emotionally exhausting couple of weeks between some life updates and the shock of whatever the hell this country is becoming. What a ride, how do I get off? Where’s the exit? In any case, this childless cat lady is on the hunt for some comforting distractions to help, so, cue the influx of recipes coming your way so things can at least taste good.

Like many of you, fall recipes naturally trigger a sense of nostalgia and comfort. The luring aroma of warming spices... the squash, root veggies, and brassicas that fill you up… it’s all just so cozy. My favorite part of cool weather cooking is getting to use hearty vegetables as the star of a dish, like in this Butternut Squash & Bacon Hash. It brings together the sweetness of the butternut squash and saltiness of the bacon for a balanced bite. It’s the perfect hearty breakfast when served with a fried egg on a chilly morning, but it’s also delicious on its own and would be the perfect veggie dish for the Thanksgiving table no one wants to sit at this year. Either way, this dish is sure to offer some of that comfort we all could use right now.

Let’s Hash Some Tips Out…

• Opting for a cozy morning breakfast? Top the hash with a fried egg, a dollop of crème fraîche, and a sprinkle of chives for a full meal!

• I’ve opted to use pre-cubed squash here because it’s easier but if you’re using a whole squash, a 2-pound squash should give you enough cubed squash once you’ve peeled and scooped out all the seeds.

Butternut Squash & Bacon Hash

4 servings | 30 minutes

Ingredients

• ½ pound (225 g) bacon, cut into 1” pieces 

• 1 ½ pounds (425g) cubed butternut squash 

• ¼ teaspoon of crushed red pepper flakes

• 1 russet potato

• ½ teaspoon kosher salt

• Fresh cracked black pepper

Instructions

1. In a cold large sauté pan, add the bacon pieces, turn the heat to medium and saute until the bacon is about 80% cooked, about 10 minutes. You want it browned, but not fully crispy just yet.

2. Add 1 ½ pounds of cubed butternut squash and ¼ teaspoon of crushed red pepper flakes to the sauté pan with the bacon. Stir to combine, and cook on medium-high until the squash is softened but still holding its shape, about 10 minutes.

3. While the squash is cooking, peel and grate your russet potato. Pro tip: don’t grate it ahead of time, or it might turn an unappealing gray as it oxidizes (and we want this to look as good as it tastes).

4. Add the grated potato, ½ teaspoon of kosher salt and a bunch of cranks of fresh cracked pepper to the pan. Stir everything together and continue to cook until butternut squash begins to break down and russet potato is fully cooked, about 5-7 minutes. 

5. Give it a taste for seasoning and add more salt and pepper if needed. Serve up this delicious hash—and get ready to go back for seconds!