With a beautiful cut of meat, some delicious winter vegetables, crisp salad, and a fantastic dessert, you can serve up a special holiday meal and still stay seasonal, local, organic, and humane! Healthy appetizers and snacks are a holiday hit too. This lovely hash can complement a meaty main dish, or show up for breakfast with your eggs and coffee. Now that is vegetable versatility at its best!
Butternut Squash and Rutabaga Hash
from Williams Sonoma Agrarian In-Season
- 8 oz. applewood smoked bacon, cut into small pieces
- 1 1/2 cups peeled and diced rutabaga
- 1 1/2 cups peeled and diced Yukon Gold potatoes
- 1 1/2 cups peeled and diced butternut squash
- 1 yellow onion, cut into 1/2-inch dice
- 2 Tbs. unsalted butter
- 6 fresh sage leaves, chopped
- Sea salt and freshly ground pepper, to taste
- In a large, heavy fry pan over medium heat, cook the bacon, stirring frequently, until well browned and crisp, 7 to 10 minutes. Using a slotted spoon, transfer to a small plate, leaving as much fat in the pan as possible.
- Return the pan to medium heat and add the rutabaga, stirring to coat well with the bacon fat, and cook until just beginning to brown, about 5 minutes. Add the potatoes and butternut squash and cook, stirring occasionally, until the vegetables begin to soften and lightly color, 6 to 8 minutes.
- Add the onion and butter and cook, stirring occasionally, until all the vegetables are caramelized and tender, about 10 minutes. Fold in the sage and reserved bacon, and season with salt and pepper. Transfer the hash to a serving bowl and cover loosely with aluminum foil.
Your winter table doesn’t have to be unhealthy or boring! Winter vegetables are some of the most healthy and tasty with bright colors meaning excellent nutrients. And now is the perfect time to put to use hearty meat dishes, soul-warming soups, and flavor enhancers like garlic, onions, honey, maple syrup, and more! There is nothing like a warm winter kitchen full of flavorful foods to make your family feel cozy and loved!