Red Kuri Squash Hash Recipe

It’s raining, it’s pouring, and luckily, we photographed our brunch on the back porch before it started. Now it feels like time to go to bed again, even though it is 12:45 in the afternoon, but there is no old man snoring here. Instead there is always that incessant pile of dishes to work through.  IMG_1419

Brunch was delicious though so who am I to complain?  In the fall, we cut up what ever squash looked the prettiest at the grocery store or the farmer’s market, and we divy it up into as many dishes as we can think up.  In the case of yesterday’s pile of squash at the store, we chose this beautiful red kuri squash. IMG_1244I set out to cook brunch for Josh. Once I hacked into the squash, he joined in ripping the squash in two with his hands and adding dishes to accompany the hash and tofu bacon I had set out to make.IMG_1283Josh added red kuri squash biscuits and squash grits to the meal, and they were both wonderful. (I am eating another biscuit now while I write this post. How am I suppose to mention them, and not go grab one?)  IMG_1300Usually when we have pictured chopped vegetables on this blog, Josh did the chopping, with speed and consistency.  This time I did the chopping, and had to go back and recut the squash to be slightly smaller.  It is important when making hash that all the vegetables are chopped consistently so that they will cook evenly.   The light orange cubes are the squash, the middle is a beautiful scarlet turnip, and the darker orange  cubes are the sweet potato.IMG_1324

We used about a cup of the turnip, squash and potato, but you can play with this recipe by using different tubers, roots and squashes. Hash is a great way to eat your vegetables for breakfast.IMG_1360Red Kuri Squash Hash Recipe
1 tablespoon olive oil
1 tablespoon sunflower oil
1 large turnip chopped into 1/2 inch cubes (we used a scarlet turnip)
1 cup red kuri squash chopped into 1/2 inch cubes (or other winter squash or pumpkin)
1/2 large sweet potato cup sweet potato chopped into 1/2 inch cubes (about 1 cup sweet potato)
1/2 red onion chopped (about 1/2 cup)
3 cloves garlic
pinch of salt
few cracks of pepper
Heat a pan on the stove on high to medium high. It is important that all the hash can lay flat in the pan, so if the amount is too big for the pan, you can do it in two batches.  Once the pan is hot, heat the oil in the pan. When the oil is hot add the chopped turnip, sweet potato, and squash. Cook the vegetables in one flat layer and stir them often.  When they turn brown on each side, turn down the heat so the don’t burn but continue to cook.  When the vegetables are soft and can have a fork stuck in them, or taste cooked (it is my preferred method just to grab a bite of each veggie and see how it is cooking), add the salt, pepper and garlic at the very end.

2 Thoughts on “Red Kuri Squash Hash Recipe

  1. That looks great; we’ll have to try it.

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