Mushroom Butternut Squash Hash Recipes

MUSHROOM BUTTERNUT SQUASH HASH

Steps:

• 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.

WILD MUSHROOM-YUKON GOLD HASH

Steps:

• Put the potatoes in a large pot and cover with cold water by 2 inches. Add 2 tablespoons salt and bring to a boil. Cook until a skewer inserted into the center of each potato meets with no resistance, about 20 minutes. Drain well and let them cool slightly while you prepare the mushrooms.
• Heat 2 tablespoons each of the butter and canola oil in a large cast-iron pan over high heat until the mixture begins to shimmer. Add the mushrooms, garlic and shallots. Cook until the mushrooms are golden brown and all of the liquid has evaporated, and the shallots are tender. Transfer to a bowl.
• Cut the potatoes into 1/2-inch dice, keeping the skin on. Heat the remaining 2 tablespoons butter and oil in the same pan over medium-high heat, and heat until the mixture begins to shimmer. Add the potatoes and season with salt and pepper. Spread in one layer and cook, pressing with a spatula, until crisp and deep golden brown on the bottom, about 5 minutes. Stir in the mushrooms, parsley, thyme and vinegar. Toss to warm through, 1 to 2 minutes. Season with salt and pepper. Transfer to a platter and drizzle with olive oil. Serve hot or at room temperature.

CHICKEN, POTATO, SQUASH AND ARTICHOKE HASH

Steps:

• Cook potatoes and squash in large pot of boiling water until almost tender, about 12 minutes. Drain and cool slightly. Cut vegetables into 3/4-inch dice. (Can be prepared 1 day ahead. Cover and refrigerate.)
• Divide butter between 2 heavy large skillets and melt over medium heat. Divide onions between skillets and cook until golden brown, stirring occasionally, about 10 minutes. Increase heat to high. Divide chicken, potatoes and squash between skillets and cook until vegetables are golden brown, stirring frequently, about 6 minutes. Divide artichoke hearts, cream, Parmesan and 2 tablespoons tarragon between skillets. Boil until cream thickens and coats hash well and chicken is cooked through, stirring frequently, about 3 minutes. Season to taste with salt and pepper. Garnish hash with tarragon sprigs, if desired, and serve.

ROASTED BUTTERNUT SQUASH WITH GARLIC MUSHROOMS

Steps:

• Heat oven to 220C/425°F.
• Cut each squash in half and scoop out the seeds and membranes. Score a criss cross pattern in each squash and place on a baking tray cut side up. Drizzle with the olive oil, dot with the butter and season if desired. Cook for 40 mins on top shelf.
• Place the mushrooms in an ovenproof dish with all the other ingredients and place of the shelf below the squash for its last 15 mins of cooking.
• Serve with Broccoli and roast new potatoes.

BUTTERNUT SQUASH AND MUSHROOM WELLINGTON

Steps:

• Heat the oven to 400 degrees and line a large baking sheet with parchment.
• In a very large skillet over high heat, melt 2 tablespoons butter. Add the squash in a single layer and cook, undisturbed, for 4 minutes. (If squash won't fit in a single layer, cook it in batches). Stir and continue to cook until squash is golden, 7 to 10 minutes more. Stir in the syrup, thyme, paprika and 1/4 teaspoon salt; cook one minute. Scrape mixture into a bowl.
• Turn the heat down to medium and melt the remaining butter in the skillet. Stir in garlic and shallot; cook 1 to 2 minutes. Add the mushrooms and remaining salt. Cook until mushrooms are soft and their juices evaporate, about 10 minutes. Stir in the wine and cook until the mixture is dry, about 5 minutes. Stir in the pepper and parsley. Taste and add more salt if needed.
• On a lightly floured surface, unwrap the puff pastry. Cut into 2 5-by-15-inch rectangles. Spread mushrooms on each pastry rectangle leaving 1/4-inch border. Spoon the cheese crumbles over the mushrooms. Then spoon the squash over the cheese, leaving a 1 1/2-inch border (it will look like a stripe of squash lying on a bed of cheese and mushrooms).
• Brush the exposed borders of dough on each rectangle with the egg wash. Fold the long sides up to meet in the middle and pinch together to seal; pinch the ends, too. Transfer the pastries to the baking sheet and turn them over so that the seam is face down. Brush the tops with more egg wash. Bake until they are puffed golden, and firm to the touch, about 30 minutes. Let cool for 10 minutes, slice and serve.

SWEET VEGGIE HASH

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a large baking pan with foil. Oil lightly.
• Combine garbanzo beans, sweet potatoes, butternut squash, mushrooms, zucchini, yellow squash, onion, and carrot in a large bowl; mix well. Add olive oil and garlic and continue to mix. Add honey, oregano, and pepper. Continue to mix until well coated.
• Bake in the preheated oven, stirring occasionally, until tender, 30 to 35 minutes. Let cool for 3 to 5 minutes before serving.

WINTER SQUASH GRATIN WITH MUSHROOMS

Steps:

• Arrange a rack in the center of the oven and preheat to 350 degrees F. Brush a 9-by-13-inch baking pan with 1 tablespoon of the olive oil and set aside until ready to bake.
• Heat 1 tablespoon of the remaining olive oil in a large skillet over medium-high heat and cook the bacon, tossing occasionally, until the fat has rendered and the bacon is deep golden brown and crispy, 5 to 7 minutes. Use a slotted spoon to transfer the bacon to a large heatproof bowl, leaving as much fat in the skillet as possible. Add 1 more tablespoon oil to the skillet and half the mushrooms. Cook, undisturbed, until browned, about 3 minutes, then toss and continue cooking, undisturbed, until browned on the second side, about 3 minutes. Transfer to the large bowl. Repeat with 1 more tablespoon oil and the remaining mushrooms.
• Heat the remaining 2 tablespoons oil in the same skillet and cook the onions and garlic over medium heat, tossing occasionally, until golden brown, about 5 minutes. Add the 1 tablespoon rosemary, 1 tablespoon sage, 1 tablespoon thyme, all of the nutmeg and cayenne, 4 teaspoons salt and 1 teaspoon black pepper; cook until very fragrant, about 1 minute. Add the flour, stir until completely coated and cook for 1 minute. Add the milk, bring to a boil and cook until thickened, about 2 minutes. Stir in the Parmigiano and Gruyere and transfer to the large bowl; add the squash and toss to combine. Transfer to the prepared baking pan, cover tightly with foil and bake until the squash is tender and the gratin is boiling rapidly, 60 to 75 minutes. Remove from the oven and let sit covered until ready to serve.
• Meanwhile, rinse and wipe the skillet clean and melt the butter over medium-high heat. Cook the bread, tossing frequently, until golden brown, about 5 minutes. Season with salt, add the remaining 1 teaspoon each rosemary, sage and thyme, tossing until completely combined and cook until very fragrant, about 1 minute. Transfer to a paper towel-lined plate. Just before serving, uncover the gratin and top with the herbed croutons.