Winter Vegetable Hash – featuring local, organic kale and buttercup squash

We are sharing a winter share with K-W Eats and her fiancé from Transpire Organic. We received some nice, local, organic vegetables including kale, potatoes, cabbage, squash, onion, carrots, and parsnips. We also got some parsley.

Having a variety of vegetables is allowing me to use some nice vegetable recipes from the past and experiment with new ones.

One of our favourite vegetable dishes is the Winter Vegetable Hash. The recipe called for butternut squash, but I wanted to try a different squash.

The squash that we got from Transpire was a spaghetti squash. It wasn’t the right kind of squash for this particular recipe. However, I look forward to experimenting with the spaghetti squash. I’ve never used it before.

So, I went with another new squash (for me) – buttercut squash. I picked it up without doing research, which was a bit daring, but turned out ok. It was harder to cut compared to other kinds of squash, perhaps cutting it in half and roasting the halves would have worked better.

The texture of the squash reminded me of the yolk of a hard-boiled egg.

I think I prefer butternut or acorn squash for this recipe.

Ingredients:
3 tbsp canola oil
2 tbsp butter
1 pound potatoes, diced (from Transpire Organic)
1/2 pound assorted mushrooms, diced
1 red bell pepper, diced
1 squash (medium size), diced
1 small onion, finely chopped (from Transpire Organic)
2 garlic cloves, minced
salt and pepper to taste
1 cup chopped kale (from Transpire Organic)
A dash of cooking wine and soy sauce
seasoning: you can vary this based on what you like; I used thyme, oregano before, the recipe used sage

Directions:

  1. Place oil and butter over medium heat in a large skillet until butter is melted. Stir in onion, garlic, and potatoes. Cook for 10 minutes.
  2. Mix in the mushrooms, pepper, and squash. Season with salt and pepper. Add the soy sauce and cooking wine. Cook for another 10 minutes, stirring occasionally, until potatoes are tender.
  3. Add the kale and seasoning. Cook for 5 minutes, until kale is wilted.

This is great with pork! For the pork, we mixed applesauce with garlic and soy sauce in a baking dish. Rub pork chops on both sides with salt and pepper. Brown the pork chops in a pan with butter. Transfer the chops to the baking dish, position them on top of the sauce. Bake at 350 degrees Fahrenheit for 30 minutes.

An easy and delicious meal!

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5 responses to “Winter Vegetable Hash – featuring local, organic kale and buttercup squash

  1. It is always interesting to try new ingredients. Sometimes we like them but not in the recipe in which they were first tried and we remember them for a future recipe.

  2. Oof. I have vivid memories of my mother going at the squash with a cleaver to dice it. Hence I was led to believe that squash is a lot of work. Then I was introduced to the “halve and bake” method. So much less work, and so yummy!

    • The butter cup squash was incredibly hard to cut, next time I am definitely roasting the halves first. I find butternut squash ok. Although, the hubby does most of the cutting for squash.

  3. Pingback: Cabbage and Bean Soup: Featuring local cabbage, parsley, potatoes « dancing in the rain·

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