Last week, I made a dinner inspired by the movie Elf. This week, I decided to keep up with the holiday spirit and create another Christmas inspired meal. As I’m sure most of you know, there was this Grinch who had a heart that was two sizes too small. And he hated Christmas…the whole Christmas season (please don’t ask why, no one quite knows the reason). This Grinch, well, he decided to steal Christmas. After sneaking down to Who-ville, he stole everything…why that Grinch even took the last can of who-hash! Fortunately, the Grinch came to his senses and decided to return his haul to the Who’s. But even if he hadn’t, I wasn’t too worried about the who-hash; you see, I have a recipe for a homemade version!
Honestly, this hash is probably better than anything you’d get from a can, anyway. The roasted delicata squash is such a nice and different addition to my normal repertoire. Although I’ve experimented with pretty much every other type of squash I’ve heard of, I just didn’t know what to do with the delicata that had been sitting on my kitchen counter. So after doing some research, I discovered that they can be used pretty interchangeably with butternut squash. And, it turns out, it’s even tastier! It’s a little sweeter, and in my opinion more tender. I will definitely be using it again!
Anyway, the delicata squash is roasted with potatoes, and then tossed with a mixture of apples and onions. It may sound like a slightly bizarre combination, but I promise it’s absolutely delicious. The apples were a little tart and crispy, and provided such a great contrast to the softer squash and potatoes. If this is what was in those cans, I totally understand why the Grinch stole them!
Delicata Squash & Potato Hash
- 4 – 5 small delicata squash, rind and seeds removed, chopped
- 3 medium russet potatoes, chopped
- 2 tbsp olive oil
- Salt & Pepper to taste
- ¼ tsp red pepper flakes
- 1 small onion, chopped
- 1 medium apple, diced (I used a Rome apple)
- ¼ cup vegetable stock
- ½ cup water
- 1 tsp brown sugar
- Preheat oven to 400.
- Toss squash and potatoes with olive oil, salt, pepper, and red pepper flakes. Arrange in a baking dish, and roast for 30 – 35 minutes, until vegetables are tender.
- After the squash and potatoes have been roasting for about 20 minutes, heat some olive oil in a heavy bottomed sauté pan over medium heat. Sauté onions for about 5 minutes, until translucent.
- Add apples, stock, water, and brown sugar to the onions. Bring to a simmer, and cook for 10 minutes, stirring occasionally.
- Stir roasted vegetables into the onion mixture and cook for another few minutes. Serve hot.
This post is part of A Vegan Holiday, a collaboration among vegan and veg-friendly bloggers. Follow along on social media with #AVeganHoliday. Want to learn more or become a contributor? Find out more here or here.