Savory Autumn Hash

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.

• Ready In: 45 mins
• Serves: 4-6

Ingredients

• 1  small acorn squash, peeled and chopped into med sized chunks (about 2 cups chopped)
• 1  large  yam, peeled and chopped into med size chunks (about 1 1/2 cups chopped)
• 1  medium  size turnip, peeled and chopped into med sized chunks (about 3/4 cup chopped)
• 2  teaspoons  creole seasoning
• 6  cups water
• 2  chicken bouillon cubes (optional)
• 1  cup bacon, apple smoked and uncured (chopped small)
• 1  cup cremini mushroom, chopped
• 1  small onion, chopped medium
• 2  teaspoons fresh garlic, chopped
• 1  tablespoon unsalted butter
• 1⁄4 cup fresh chives, chopped fine
• 2  tablespoons fresh parsley, chopped fine
• 1  teaspoon fresh rosemary, chopped fine
• 1  teaspoon fresh thyme, chopped fine
• 1⁄2 teaspoon  fresh cracked black pepper
• 1⁄4 teaspoon kosher salt

Directions

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.