This hash was a smash today at Thanksgiving. It tastes like sweet, fennel-and-herb-scented sausage – but is meatless. (Vegan, even.)
I don’t have a long, rambling, onion-on-my-belt food blogger story. (In fact, no onions here at all.) Just a recipe, below.
Thanksgiving Squash Hash
- 1.5 lbs butternut squash, peeled and seeded, cut into 1/2-inch dice
- 1 lb carrots (about 3 large), sliced into thin coins
- 1 bulb fennel, cored and cut into small dice (chop and reserve the green fronds)
- 1 large apple, cored and minced
- 2 cups vegetable stock
- 3-4 cloves garlic, minced
- 1 tbsp savory seasoning (e.g. Sazón completa)
- 1 tbsp maple syrup
- 1/4 cup olive oil
- 2-3 sprigs each fresh thyme and rosemary
- Preheat oven to 475F.
- Toss squash, carrots, and herbs with the olive oil and a pinch of salt. Spread into one layer onto 1-2 baking sheets and bake, 25-30 minutes or until carrots begin to curl.
- While vegetables are roasting, boil vegetable stock in a saucepan over high heat until it is reduced by half.
- In a wide skillet or Dutch oven over medium heat, heat 1 tbsp of olive oil until shimmering. Add seasoning and garlic, cooking until soft.
- Add chopped fennel and cook, stirring, until fennel softens, about 10 minutes.
- Deglaze the pan with 1 cup of the reduced vegetable stock, scraping the sides. Stir in the maple syrup and reduce the heat to low.
- When vegetables have roasted, toss them in the pan with the fennel mixture, stirring to combine. Remove from heat and let stand 5-10 minutes.
- In a serving bowl, toss together the fennel fronds and chopped raw apple. Add the vegetable mixture and toss to combine. Serve.