Thanksgiving Squash Hash

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

Serves 8-12

• 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

1. Preheat oven to 475F.
2. 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.
3. While vegetables are roasting, boil  vegetable stock in a saucepan over high heat until it is reduced by half.
4. 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.
5. Add chopped fennel and cook, stirring, until fennel softens, about 10 minutes.
6. 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.
7. 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.
8. In a serving bowl, toss together the fennel fronds and chopped raw apple. Add the vegetable mixture and toss to combine. Serve.