Autumn Hash Recipes

Steps:

• For herb oil:
• Whisk all ingredients in small bowl. DO AHEAD: Can be made 4 days ahead. Cover and chill. Bring to room temperature and rewhisk before using.
• For hash:
• Preheat oven to 350°F. Cut greens and stems off all beets; discard stems. Coarsely chop enough beet greens to measure 4 loosely packed cups. Bring medium saucepan of salted water to boil. Add greens and cook just until wilted, about 1 minute. Drain well. Set aside. Scrub beets; place in 8x8x2-inch glass baking dish. Pour half of herb oil over beets; sprinkle with salt and pepper. Cover baking dish with foil and roast beets until tender when pierced with small sharp knife, about 1 hour. Remove from oven and let beets stand until cool enough to handle. Peel beets; cut into 1/2-inch pieces and reserve. DO AHEAD: Beet greens and beets can be made 1 day ahead. Cover separately and chill.
• Increase oven temperature to 375°F. Combine squash, potatoes, and yams in large bowl. Add remaining herb oil and toss to coat. Sprinkle generously with salt and pepper. Spread vegetable mixture evenly on large rimmed baking sheet. Roast until vegetables are tender when pierced with knife and lightly browned around edges, stirring and turning vegetables occasionally, about 50 minutes. DO AHEAD: Can be made 2 hours ahead. Let stand uncovered at room temperature. Rewarm in 350°F oven until heated through, about 15 minutes.
• Stir beets and beet greens into roasted vegetables; dot with butter cubes and continue to roast just until beets are heated through, 5 to 10 minutes. Transfer vegetable mixture to large bowl and serve.

Steps:

• Peel potato and cut into 1/2-inch cubes. Bring a 5- to 6-quart pot of salted water to a boil and cook potato until crisp-tender, about 5 minutes, then transfer with a slotted spoon to a colander. Cook parsnips and squash together in same boiling water until crisp-tender, about 3 minutes, then drain in colander.
• Heat butter in a 12-inch heavy skillet over moderately high heat, swirling skillet occasionally, until foam subsides and butter begins to brown, about 2 minutes. Add shallots and garlic and sauté, stirring occasionally, until shallots are golden brown, about 5 minutes. Add parcooked vegetables, salt, and pepper and sauté, stirring occasionally, until browned and tender, about 7 minutes. Stir in sage to taste.

Steps:

• In sauce pan add your acorn squash, yam, turnip, water, creole seasoning and chicken bullion (optional). Bring to a boil and cover. Let cook for about 10-15 minutes or until all vegetables are JUST tender. DO NOT OVER COOK. Drain and set aside.
• In frying pan brown your bacon on high for about 5-7 minutes or until edges start to get nice and crispy. Turn to Med-High and add your onions and mushrooms. Saute for about 7-10 minutes or until onions start to caramelize and turn translucent.
• Add the garlic, butter, chives, parsley, rosemary and thyme. Saute for about 2-3 minutes to toast garlic and infuse herbs.
• Add drained root veggies and squash. Mix to completely combined. Let sit about 2 minutes and then turn with spatula, repeat 2 or 3 times until you get nice brown crusty bits throughout the hash.
• Serve hot.
• You may add left over bits of duck or turkey to this dish. I served it as a side with wild roasted duck and fresh steamed veggies. VERY rich and delicious.