Squash, Bacon, and Apple Hash


Prep time25 minutes
Cooking time20 minutes
Total time45 minutes


Try this as a unique side dish for Thanksgiving, or top with an egg for breakfast.  Be sure to use crisp, sweet apple, such as Honeycrisp, Rome Beauty, or Empire.


4 cups
squash, butternut ((about a 3 pound squash), diced)
2 teaspoons
vegetable oil
1/2 pound
1 cup
onion, yellow (diced)
apple (peeled, cored, and diced into 1 inch cubes)
2 teaspoons
sage, fresh (minced)
salt (to taste)
black pepper, ground (to taste)


Preheat the oven to 400°F. Peel, seed and dice the butternut squash into 1-inch cubes. In a bowl, toss the squash with the vegetable oil and a pinch each of salt and black pepper. Place the squash on a baking tray and bake for 20 to 25 minutes, stirring halfway through, until the squash is tender. Remove from the oven and set aside. While the squash bakes, cook the bacon in a large skillet over medium heat until crispy, turning occasionally. Remove the bacon from the pan and set aside on paper towels. Carefully drain all but 2 tablespoons of the bacon grease from the pan. Add the onion to the pan and sauté over medium-high heat for 5 minutes, then add the apple and cook another 5 minutes, stirring occasionally. Crumble or chop the bacon into bite-sized pieces. Add the cooked butternut squash, bacon and sage back into the pan and let the hash cook, without stirring, for several minutes to build up a nice brown crust on the bottom. Sprinkle in a pinch each of salt and black pepper and continue to cook another few minutes until the hash is adequately brown and crisp.


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