Winter Vegetable Hash

Took forever to get the ingredients prepared. I would make it again if all the veggies were prepackaged and ready. It was pretty bland for my taste but my vegetarian daughter loved it.

I substituted 2 large carrots for the squash, white mushrooms for the shitake mushrooms and a yellow onion instead of a shallot. These were all things I had on hand. We loved the dish and I will make it again!

This was a very good recipe, taste-wise. However, I would never use acorn squash again unless I can buy it already peeled. It took forever! I took some tips from other reviewers: I doubled the recipe because several reviews indicated that it doesn’t really make six portions, I added a minced hot pepper because some said it was bland. The hot pepper gave it some really good flavor, imo. I did not add any sage simply because I didn’t have any. Finally, I cooked the dish for 10 minutes after adding the kale (rather than 5 minutes), based on other comments. The final product was delicious but I would substitute butternut squash for the acorn squash to cut down on the prep time. I would definitely make this again with the above changes!

Basic potato hash. You can make adjustments to spice it up a bit, but then you’ll have a completely different recipe.

This is a very tasty dish. I used butternut squash, as it is easier to cut. Next time I will use more kale and less oil . I made this for a guest who is vegan by omitting the butter. It is definitely good and hearty enough to gain entrance to my regular line-up of recipes.

Nice Recipe!!!! Instead of me using Kale I opted for Collard Greens since that was what I had available. Cooked time for me was 25 minutes x 2 which came out nice. The flavor was oh so…………. good.

I roasted mine in the oven as another reviewer shared. The acorn squash was mushy as were the peppers. I may sauté the peppers and scallions and use butternut squash.

I subbed the kale for sliced Serrano peppers and I added sliced white onion, parsnips and baby carrots.

Much better than expected. Took tips from other comments: cast iron skillet, started potatoes out first then added kale early, butter and half cup chicken broth and teaspoon Wor. sauce, added mushrooms last. Stirred minimally. Quite tasty (forgot oil and pepper but didn’t miss). Edit: only used three small yellow potatoes; quite enough.

I paired this recipe with some chicken—delicious! My husband has even been enjoying the leftovers (he insists it’s just as good cold!). I suggest adding salt and pepper to taste after taking the pan off heat.

Very good. Used fresh garlic, buttercup squash. Otherwise per original recipe Added half a peeled tomato at the end, as it seemed a bit dry. Great flavor.

I thought it was underflavored, but I skipped the sage, so that could be why. Chopping all the veggies does take significant time, but I will likely be making it again anyway; maybe substituting butternut squash for acorn squash. Acorn squash was a pain to peel and dice!

Very tasty! I agree with what some other people have said about adding the kale sooner. I added it halfway and I think it could’ve still been cooked more. Also, I definitely used more salt but that’s to one’s own personal taste.

Really enjoyed this! I added a teaspoon of curry instead of sage, and roasted it all at 400 instead of on the cooktop.(I needed space.) frozen spinach in place of kale this time. This is super versatile, I like that!

Yummy and easy to make!

Total novices at cooking. A little mushy and I should have cooked the potatoes separately but delicious. What can I add to spice it up? Smoked paprika? Cayenne? Or Serrano pepper for some more green?

I love dishes that let vegetables shine! This is so good.

Loved it! Used russets instead of Yukon, baby portabellos (crimini) instead of shiitake, and delicata instead of acorn, just based on what I had. Delicata is nice because you don’t have to peel it, makes easier prep. At first I was going to use some sweet potato, but then decided against it since the squash already has sweetness to it, but I did add carrots to use them up, add color and crunch. I used thyme instead of sage just to match the rest of the meal better. The key to a recipe like this is the size of the dice, you want everything to cook through at the same time but nothing get mushy. I started the potatoes a bit first, and I like kale a bit more done in things like this so I added it earlier than the recipe says. I wish I would have kept the red pepper dice larger. People that say it’s bland probably did not add enough salt and pepper, although that is probably the fault of the recipe because it does say “pinch” which in my opinion is not enough. Maybe I should take a star away for that, but salt and pepper should always be to taste. I almost always ignore S&P measurements in a recipe. Regardless, this combination of veggies is outstanding and I’m keeping this one for sure!

takes a little more time than I’m accustomed to taking on just a side dish, but for flavor, i thought its surprisingly good. even my husband liked it!! (he rarely eats his veggies)

Sort of bland for all the work.

I halved the olive oil and butter. I think five tablespoons of fat is too much for a recipe that makes only six servings. But considering the other reviews, the butter and oil must be making this dish worthwhile. The only other changes I made were using button mushrooms instead of shitake and chopped swiss chard instead of kale (all what I had on hand). This dish looked really good in the skillet, but was quite bland like other reviewers have mentioned. I just don’t see the point of making this again and don’t intend to try it with additional seasoning. Life’s too short. The butter and oil are clearly the stars of this dish and, if I want to eat tons of fat, I can just make cookies. As for peeling the acorn squash, with a good peeler, it’s actually not that bad. I hadn’t done it before either, but found a few videos online. Just cut the squash in half, scoop out the seeds, cut the halves into wedges, and then peel the wedges. I even left little bits of peel in the hard-to-peel grooves of the squash and didn’t notice them at all when eating the dish. Revision: At first I gave this recipe 3 stars because it wasn’t that bad. But after heating up leftovers and eating it, I changed it to 2 stars. It’s HORRIBLE the second time around. I had to gag it down. Will NEVER make this again.