Mushroom Butternut Squash Hash

This hash tastes like Thanksgiving and fall; tried something similar at a restaurant, loved it, and came home to recreate it.

• Preparation Time: 25 mins
• Cooking Time: 30 mins
• Total Time: 55 mins
• Calories: 110 Calories

Ingredients

• 1 tablespoon olive oil
• salt and ground black pepper to taste
• 1 cup peeled and cubed potatoes
• ½ cup diced onion
• 2 teaspoons ground sage
• 1 cup coarsely chopped mushrooms
• 2 teaspoons ground thyme
• ½ cup minced leek
• 1 cup turkey stock, or more to taste
• 1 ½ cups peeled and cubed butternut squash, or more to taste

Recipe Instructions

Step 1

Heat oil in a saucepan over medium heat until it slips easily across the bottom. Add onion and salt; cook until translucent, about 5 minutes. Add leek. Reduce heat to low and add 1 tablespoon stock if onion or leek start to stick.

Step 2

Stir in mushrooms. Cook until starting to brown, about 5 minutes. Add squash, potatoes, and 1/2 cup stock. Add 1 teaspoon sage and 1 teaspoon thyme. Season with salt and pepper. Cover to keep the moisture in; simmer on low, adding more stock if needed, until squash is soft, 20 to 30 minutes. Add remaining sage and thyme halfway through the cooking time.