- 4 cups diced butternut squash (about a 3-pound squash)
- 2 teaspoons vegetable oil
- 1/2 pound bacon
- 1 cup diced yellow onion
- 1 apple, peeled, cored and diced into 1-inch cubes
- 2 teaspoons minced fresh sage
- Ground black pepper
- Preheat the oven to 400°F.
- Peel, seed and dice the butternut squash into 1-inch cubes. In a bowl, toss the squash with the vegetable oil and a pinch each of salt and black pepper. Place the squash on a baking tray and bake for 20 to 25 minutes, stirring halfway through, until the squash is tender. Remove from the oven and set aside.
- While the squash bakes, cook the bacon in a large skillet over medium heat until crispy, turning occasionally. Remove the bacon from the pan and set aside on paper towels. Carefully drain all but 2 tablespoons of the bacon grease from the pan. Add the onion to the pan and sauté over medium-high heat for 5 minutes, then add the apple and cook another 5 minutes, stirring occasionally. Crumble or chop the bacon into bite-sized pieces. Add the cooked butternut squash, bacon and sage back into the pan and let the hash cook, without stirring, for several minutes to build up a nice brown crust on the bottom. Sprinkle in a pinch each of salt and black pepper and continue to cook another few minutes until the hash is adequately brown and crisp.
This hash makes a unique side dish for your Thanksgiving turkey, or try it topped with an egg for breakfast. Use a sweet, crisp apple such as a Honeycrisp, Rome Beauty or Empire.
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