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Mushroom Butternut Squash Hash

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"This hash tastes like Thanksgiving and fall; tried something similar at a restaurant, loved it, and came home to recreate it."
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55 m servings 110
Original recipe yields 4 servings


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  1. Heat oil in a saucepan over medium heat until it slips easily across the bottom. Add onion and salt; cook until translucent, about 5 minutes. Add leek. Reduce heat to low and add 1 tablespoon stock if onion or leek start to stick.
  2. Stir in mushrooms. Cook until starting to brown, about 5 minutes. Add squash, potatoes, and 1/2 cup stock. Add 1 teaspoon sage and 1 teaspoon thyme. Season with salt and pepper. Cover to keep the moisture in; simmer on low, adding more stock if needed, until squash is soft, 20 to 30 minutes. Add remaining sage and thyme halfway through the cooking time.


  • Cook's Note:
  • Substitute chicken broth for the turkey broth if desired.

Nutrition Facts

Per Serving: 110 calories; 3.8 17.9 2.6 1 332 Full nutrition

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