Total Time
Prep 10 mins
Cook 35 mins

I roasted some duck last night with a blackberry wine marinade and glaze. I went down to the Organic market and picked up some yams, acorn squash and turnips. I decided to add bacon and mushrooms and it turned out SO good! Goes great on a chilly Autumn day as a savory rich side dish.

Ingredients Nutrition


  1. In sauce pan add your acorn squash, yam, turnip, water, creole seasoning and chicken bullion (optional). Bring to a boil and cover. Let cook for about 10-15 minutes or until all vegetables are JUST tender. DO NOT OVER COOK. Drain and set aside.
  2. In frying pan brown your bacon on high for about 5-7 minutes or until edges start to get nice and crispy. Turn to Med-High and add your onions and mushrooms. Saute for about 7-10 minutes or until onions start to caramelize and turn translucent.
  3. Add the garlic, butter, chives, parsley, rosemary and thyme. Saute for about 2-3 minutes to toast garlic and infuse herbs.
  4. Add drained root veggies and squash. Mix to completely combined. Let sit about 2 minutes and then turn with spatula, repeat 2 or 3 times until you get nice brown crusty bits throughout the hash.
  5. Serve hot.
  6. You may add left over bits of duck or turkey to this dish. I served it as a side with wild roasted duck and fresh steamed veggies. VERY rich and delicious.


Most Helpful

Fabulous! We made this for Christmas. It had a delicious flavor, and could just about be a meal in itself. This one goes in the tried and true file. Thanks for posting!

bunkie68 January 09, 2011

I'm going to give this recipe 4 stars because I messed up. I boiled the veggies too long and ended up with mushy squash, and didn't get the bacon crispy enough. That being said, however, the flavor was fantastic! I'm thinking of serving this as a side dish for Thanksgiving. Thanks for posting!

HeatherN November 07, 2007

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