| Total: | 25 min |
| Prep: | 10 min |
| Cook: | 15 min |
| Yield: | 2 servings |
Ingredients
- 3 tablespoons olive oil
- 2 cups yams, peeled and diced
- 2 cups butternut squash, peeled and diced
- 1/2 cup red pepper, diced
- 1/2 cup green pepper, diced
- 1/2 cup onion, diced
- 1/2 teaspoon garlic, minced
- 1/4 cup fresh sage, chiffinade
- 1/4 teaspoon salt
- 1/4 teaspoon white pepper
- 4 ounces vegetable stock
Instructions
- In a heated saute pan add the olive oil, yams, squash, peppers and onions. Saute until vegetables begin to soften and brown. Add the garlic, sage, salt and pepper. Continue to saute for1 more minute. Do not burn the garlic. Add the vegetable stock and place in a preheated 350 degree oven until all vegetables are completely cooked but still maintain most of their shape and texture. The finished hash should have some moisture to it; a little stock may be added.
Nutrition Facts
| Serving Size | 1 of 2 servings |
| Calories | 507 |
| Total Fat | 23 g |
| Saturated Fat | 4 g |
| Carbohydrates | 76 g |
| Dietary Fiber | 18 g |
| Sugar | 8 g |
| Protein | 7 g |
| Cholesterol | 0 mg |
| Sodium | 325 mg |
Reviews
aksjds
Fantastic. Makes more than 2 servings, for sure, but the leftovers will probably be great. Also, if it helps, it took about 12 minutes in my oven (since there’s no time specified in the recipe)
This was easy to make and delicious !!!!!!! You have to try it…..
I was concerned about the amount of liquid in this recipe being too much, but it was perfect. The flavor of this dish is wonderful and with the yams, squash and sage I think it will be great for Thanksgiving.
This recipe is fantastically easy to prepare, easy to modify based on what’s on hand, and really tasty. It never fails to draw comments and requests for repeats/directions.