March 12, 2012
I was somewhat reluctant to share a recipe with hash in the title. The textures and flavors of hash dinners from my childhood were not memorable. I did a quick search of Epicurious and found 61 recipes for hash. Thankfully, I concluded, hash has been reinvented.
Two small butternut squashes languished in the garage over the winter. When I found this recipe, I used my squash and added some sweet potatoes. My recipe is a take on this one, though I doubled the ingredients and used fresh green peppers, frozen corn and canned black beans.
To start, I roasted small chunks of butternut squash and sweet potatoes with onions, olives oil, salt and pepper. That step made the dish memorable, even if prep time was longer. While the vegetables roasted, I sauteed the diced peppers in a large pan. Thawed frozen white corn, black beans and chili powder went in next. Covered, the flavors blended in about five minutes over medium low heat. The final step combined the roasted vegetables and bean mixture with optional toppings of sliced avocado, yogurt and cilantro . Oh Mom, I think you might have liked this hash.
My beets are ready to harvest and I’ll try the Epicurious recipe for Potato and Autumn Vegetable Hash soon.
