Mushroom Butternut Squash Hash The Best Recipes

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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."

Ingredients :

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

Instructions :

Prep : 25M	Cook : 4M	Ready in : 55M

• 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.
• 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.

Notes :

• Substitute chicken broth for the turkey broth if desired.

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