I have made this dish for company, and every time they ask for the recipe! I hope everyone else likes it as much as we do!

rebeccalovestocook
Advertisement

Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place oil and butter in a large skillet over medium heat. Melt butter and mix in potatoes, mushrooms, pepper, squash, and shallot. Season with garlic powder, salt, and pepper. Cook 25 minutes, stirring occasionally, until potatoes are tender.

    Advertisement
  • Mix kale and sage into skillet. Continue cooking 5 minutes, until kale is wilted. Serve and enjoy!

Nutrition Facts

223 calories; 10.9 g total fat; 10 mg cholesterol; 76 mg sodium. 28.9 g carbohydrates; 4.1 g protein; Full Nutrition

Reviews (176)

Read More Reviews

Most helpful positive review

Rating: 4 stars
02/27/2007
Deliciously healthy comfort food! Of course it helps that you like all the vegetables on their own! I substituted butternut squash for the acorn squash and added dried crushed sage leaves instead. Like others I could definately finish a whole lot of this at a time. Based on other reviewers' suggestions I cooked the potato and onion alone for 10 minutes then added the squash mushroom and bell pepper and cooked for an additional 10 minutes. Finally I added the remaining vegetable and cooked the final 5 minutes. So good! A keeper of a recipe and a great starting point for making your own vegetable hash recipe. Read More
(139)

Most helpful critical review

Rating: 3 stars
01/06/2009
I don't think I've ever rated a recipe 3 before. if I don't like the ingredients I don t make it. This recipe states 15 minutes prep time. I don't think Martha Stewart and a room full of assistants could peel and dice an acorn squash a pound of yukon potatoes 8 oz of mushrooms a cup of kale a bell pepper and finely dice a shallot -- in 15 minutes. Seriously? No Way. I'm pretty efficient when it comes to dicing but I was making this dish for a dinner group at 5:00 p.m. and I began shortly after 2:00 p.m. If my husband had not joined me and worked side by side for 45 minutes there is no way it would have been ready. There was no instruction on how to peel an acorn squash- so I ll add that I scrub the squash well prick holes in it like you would a baked potato then microwave it for about 3 minutes. Then it is soft enough to peel. Once you peel you can slice then dice. I also saw no instructions on what to do with or when to add the sage. How much is a Sprig of fresh sage? I took 4 nice sized leaves and cut in small pieces with kitchen shears. It was not nearly enough to taste. The flavor seemed very bland and even with additional olive oil and butter it kept sticking so I did as another reviewer suggested and added 2 chicken bouillon cubes to one cup of water and it finally began to have some flavor. If you really like these ingredients please try the recipe just know it will take a lot longer than 15 minutes to prepare. For me the end result was not worth the Read More
(49)
231 Ratings
  • 5 star values: 130
  • 4 star values: 67
  • 3 star values: 22
  • 2 star values: 8
  • 1 star values: 4
Rating: 4 stars
02/27/2007
Deliciously healthy comfort food! Of course it helps that you like all the vegetables on their own! I substituted butternut squash for the acorn squash and added dried crushed sage leaves instead. Like others I could definately finish a whole lot of this at a time. Based on other reviewers' suggestions I cooked the potato and onion alone for 10 minutes then added the squash mushroom and bell pepper and cooked for an additional 10 minutes. Finally I added the remaining vegetable and cooked the final 5 minutes. So good! A keeper of a recipe and a great starting point for making your own vegetable hash recipe. Read More
(139)
Rating: 5 stars
11/27/2006
I thought this was very good. I used a mix of regular and shitake mushrooms because the shitake mushrooms were so expensive. I have to say that the shitake mushrooms give it a much more interesting flavor. I will be making this again! Read More
(83)
Rating: 5 stars
10/04/2007
I added the kale at the beginning along with the potatoes and the squash. 5 minutes is not nearly enough to wilt kale in my experience: it can stand as much cooking as the potatoes. The diced red pepper on the other hand I withheld until the last five minutes or so. I substituted some of the giant puffball Kathy Turner gave us for the shitakes and a leek for the shallot; added some frozen "meat"balls (my wife's vegetarian)for protein's sake; and I served this with some grated cheese to go on top as a main dish. Delish! This is an amazing festive autumn treat even without the giant puffball. In fact we enjoyed this so much that I'm cooking it again tonight (for the second night running). Still some giant puffball left but this time I'll substitue fish sausage (she's a pesce-vegetarian) for the "meat"balls and adding Kathy's green beans to the melange. Read More
(77)
Advertisement
Rating: 3 stars
01/05/2009
I don't think I've ever rated a recipe 3 before. if I don't like the ingredients I don t make it. This recipe states 15 minutes prep time. I don't think Martha Stewart and a room full of assistants could peel and dice an acorn squash a pound of yukon potatoes 8 oz of mushrooms a cup of kale a bell pepper and finely dice a shallot -- in 15 minutes. Seriously? No Way. I'm pretty efficient when it comes to dicing but I was making this dish for a dinner group at 5:00 p.m. and I began shortly after 2:00 p.m. If my husband had not joined me and worked side by side for 45 minutes there is no way it would have been ready. There was no instruction on how to peel an acorn squash- so I ll add that I scrub the squash well prick holes in it like you would a baked potato then microwave it for about 3 minutes. Then it is soft enough to peel. Once you peel you can slice then dice. I also saw no instructions on what to do with or when to add the sage. How much is a Sprig of fresh sage? I took 4 nice sized leaves and cut in small pieces with kitchen shears. It was not nearly enough to taste. The flavor seemed very bland and even with additional olive oil and butter it kept sticking so I did as another reviewer suggested and added 2 chicken bouillon cubes to one cup of water and it finally began to have some flavor. If you really like these ingredients please try the recipe just know it will take a lot longer than 15 minutes to prepare. For me the end result was not worth the Read More
(49)
Rating: 4 stars
11/29/2006
I found this good but a bit bland. I added a little soy sauce to pick up the flavor. Next time I make it I would use only half of the potatoes. Read More
(49)
Rating: 5 stars
12/07/2006
This is fantastic! The flavors of all the veggies go so well together. It's very savory and satisfying. Make sure you cut up the kale in small pieces for easier eating. Read More
(40)
Advertisement
Rating: 5 stars
11/14/2006
WOW!!! This is delish! Read More
(31)
Rating: 5 stars
02/02/2013
This was REALLY good!! I don't have a skillet big enough to cook this in so I put it all in a large baking dish at 475 degrees for 25 min and then added the kale to the top for and cooked another 5-10 minutes. It was amazing and much easier than cooking on the stove. I used all olive oil (no butter) to make it healthier. I didn't have a shallot so I used a chopped red onion instead. I used 4 cloves of fresh minced garlic instead of garlic powder. I made this a second time for guests and everyone loved it! I added sweet potatoes for half of the potatoes about 1/2 tsp of salt and 1/2 tsp of pepper instead of a pinch and 2 cups kale. This will be a regular recipe for us! Read More
(30)
Rating: 5 stars
01/02/2007
My whole family including two teenagers loved this recipe. They were snubbing it while I was making it but when dinner was over there wasn't a morsel left. I served it with grilled fish and a green salad. It is definitely a keeper! Read More
(25)