Mushroom Butternut Squash Hash

This hash tastes like Thanksgiving and fall; tried something similar at a restaurant, loved it, and came home to recreate it.

Step: 1

Heat oil in a saucepan over medium heat until it slips easily across the bottom. Add onion and salt; cook until translucent, about 5 minutes. Add leek. Reduce heat to low and add 1 tablespoon stock if onion or leek start to stick.

Step: 2

Stir in mushrooms. Cook until starting to brown, about 5 minutes. Add squash, potatoes, and 1/2 cup stock. Add 1 teaspoon sage and 1 teaspoon thyme. Season with salt and pepper. Cover to keep the moisture in; simmer on low, adding more stock if needed, until squash is soft, 20 to 30 minutes. Add remaining sage and thyme halfway through the cooking time.

Per Serving: 110 calories; protein 2.6g; carbohydrates 17.9g; fat 3.8g; cholesterol 1.5mg; sodium 332.4mg.

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