I feel victorious after serving this vegetable filled dinner to my family tonight. My toddler ate every vegetable on his plate! He also clapped for himself gleefully as he ate every single vegetable. It was adorable! SO much more adorable than when he throws it on the floor.
Fall is FINALLY here and I have waited for some semi-cool weather so I could roast a butternut squash in the oven. This morning was cold and rainy so I thought about what kind of food I had on hand that I could make for supper.
I LOVE making Hash, when I get the time to cut potatoes and cook them enough in advance so they get mushy/crispy. For some reason Hash seems like a sinful dish. probably because you might thing of that corn beef hash that they used to have at the Village Inn when you were a kid.
Of course I still drench the healthy stuff in ketchup.
Roasted Butternut Squash Farmhouse Hash
1-2 Butternut Squash. ( I cut a large Butternut squash into small pieces. My family had no leftovers)
1/2 onion, chopped
1 cup of cooked chopped meat. I used leftover chicken I had in the fridge
3/4 cup of frozen peas
1/2 cup of frozen corn.
1 tablespoon balsamic vinegar
2 tablespoons of olive oil
1) Peel and Cut your butternut squash. Cut into small cubes. Make sure you get all the seeds out.
2) Peel and cut the onion
3) drizzle the Squash and onions with olive oil and sea salt.
4) Bake the butternut squash and onion for about 45 minutes at 375 degrees f. I did this during nap time. When it was done, I put the mixture in the fridge until dinner time.
5) Around Suppertime take the squash out of the fridge and add frozen peas, corn and meat. I also added some leftover potatoes I had in the fridge, but they are not a necessary component of this recipe.
6) Sautee all the ingredients together until you reach your desired texture. Add the balsamic vinegar in at this time.
I was totally expecting to have leftovers! NOPE We all gobbled this up! What a great healthy fall dinner! I love comfort food! Especially when it’s guilt free!!!