Gourmet Veggie Mama

Sweet potato hash with beets and winter squash

Since we have started getting sweet potatoes in our CSA box (yay fall!), I have been looking for some new ways to use them. I hit the jackpot when I ran across a recipe for sweet potato hash on Dinner with Daneman. It sounded pretty good, and, more importantly, it was a great way to use up some lingering remnants from last week’s box, so I gave it a shot. I’m so glad I did, because it turned out fantastic!

Mmm…

This is one of those dishes that is more than the sum of its parts. The flavors of the sweet potato, butternut squash, and beets perfectly complemented each other, and the spices deepened the flavor and kept it interesting. As the hubby put it, when you make something that sounds like it’ll be great, and it turns out great, well, no surprise. But, when you make something that sounds good just so you can use up extra veggies, and it turns out to be great, well, score!

Top it with a fried egg, courtesy of the hubby, and dinner was on the table.

Soup’s on!

Since you can roast the veggies ahead of time, this is totally do-able as a weeknight meal, since the hash itself doesn’t take but a few minutes to throw together. This will definitely be going in our regular rotation, since it should be infinitely adaptable to whatever veggies we have on hand, with just a few tweaks here and there.

Sweet Potato Hash with Beets and Winter Squash
Based on this recipe from Dinner with Daneman

1 medium sweet potato
1 small butternut or other winter squash
1 small red beet
1 Tbs olive oil
2 Tbs butter
1 onion, chopped
1 shallot, minced
1/4 tsp ground cumin
1/2 tsp smoked paprika
1 Tbs chopped fresh parsley

Preheat the oven to 375℉. Wash the beet and sweet potato thoroughly and pat dry. Prick the sweet potato all over with a fork, and wrap them individually with foil and place on a baking sheet. Peel the winter squash and scoop out the seeds. Place in a baking dish with a little water, cut side down. Bake all for 30 minutes and set aside to cool.

While the sweet potato, beet, and squash are cooling, heat the butter and oil in a
pan over medium-high heat. Add the onions and shallot and cook until softened, then turn the heat down and continue to cook until they are beginning to caramelize.

While the onions are cooking, peel the potato and beet and cut them and the squash into small dice. Add the sweet potato and winter squash to the pan along with the cumin and smoked paprika and stir for a few minutes. Add the beet and toss quickly to combine. Garnish with chopped parsley.

The Peaceful Mom

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16 Thoughts on “Sweet potato hash with beets and winter squash

  1. I love sweet potatoes so much. And I’ve been eating a TON of them on this diet. I love having a new recipe to play with.
    Jester Queen recently posted..First DayMy Profile

  2. I can’t wait to get my first batch of sweet potatoes 🙂 This looks amazing!

    This week’s party is up and running. http://inherchucks.com/2012/09/27/whats-in-the-box-45/. Looking forward to seeing you there!

    PS: I have a new “What’s in the Box?” button that you can grab at the bottom of my home page if you want…very excited about this new addition 🙂
    Heather @ In Her Chucks recently posted..What’s in the Box? #45My Profile

  3. Ann Parrinello on September 28, 2012 at 3:18 pm said:

    i just eat fresh veggies and sweet pototoes and fish raw or cooked but not fried i never eat fried foods I am 65 old women and when peoples guess my age they say 47 i am proud of myself i am a widow and going with aa man 6 years younger and they think he is older ………I am proud and happy

  4. What a cool take on hash. Sweet potatoes are so versatile.
    Greg recently posted..Sunday Suppers: Sweet Meets MeatMy Profile

  5. fabulous post! i love anything topped with an egg but pile it up over fall roasting veggies and you have my heart, darling.

    thanks for sharing with us at the Wednesday Fresh Foods Link-up! I hope to see you again this week with more seasonal & whole/real food posts! xo, kristy.
    kristy @ gastronomical sovereignty recently posted..Apple Walnut Bacon ‘RizzoMy Profile

  6. Using this as inspiration I made a similar hash last week using up the rest of our veggies from the CSA – sweet potato, butternut squash, peppers, and onion. I actually diced my potatoes and squash before putting them in the oven which made them a little crispy. My husband and Lucas loved it. I love coming to your blog for ideas!
    Andrea recently posted..Brooksters and Baked BarsMy Profile

  7. This looks good! I always roast my sweet potatoes and squash to scoop-able consistency, so thanks for the temp & time-if I scale back they’d still be dice-able I suspect. I’d also like to slip a pepper in there, since I have a bunch from the farm share, as well as a slice or two of bacon since I think it would be great. I’ve bookmarked this for later in the fall when the sweet potatoes are still here, but the fresh greens have stopped coming. Thank you!
    kirsten@FarmFreshFeasts recently posted..Cabin Casserole (I know! How cute is this name?)My Profile

    • I usually do the same thing with my sweet potatoes, but the reduced cooking time does make them dice-able consistency. You could always peel and dice them prior to roasting, too (just toss them with a little olive oil). Thanks for stopping by!

  8. I love seeing what you did with this! I had sweet potatoes and beets in my box two weeks ago and found the same recipe. I ended up using cloves in it and loved it. I bet the butternut squash would also be yummy. Here’s a link to my blog post about my version: http://thecsaexperiment.wordpress.com/2012/10/18/sweet-potato-and-beet-hash/

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