About Recipe

With it being autumn, I decided to make an autumn hash. The hash starts simply with browning red potatoes and acorn squash. I like to start the vegetables in the sauté pan so they caramelize and hold their shape in the oven. The potato adds a starchy component while the squash is delicately sweet. I use half of a Serrano pepper for some heat, but these peppers are fairly mild, so it’s not overpowering. The rest of the hash is extremely simple. I deglaze the pan with apple cider to continue the fall theme, and I add julienned sage leaves. Kale is slightly wilted down in the cider before I throw the entire pan into the oven. In just 20 minutes, the potatoes and squash are tender. The final step: melting tons of cheddar cheese over the top (I use sharp cheddar, but mild would be just fine). The recipe calls for 8 ounces of cheddar cheese, but by all means add double that if you like it extra cheesy. To go with this simple, yet flavorful hash, I needed a protein. It was tempting to just throw some bacon in the oven and call it a day, but I saw a package of ground turkey at Whole Foods and figured it’d be a perfect pairing for the autumn hash.

Ingredients