A Taste of Things to Come
The beginning of September means that summer is winding to a close. The nights are getting cooler and there's an unmistakable change in the air that can only mean one thing - Autumn is on it's way. Fortunately, here in Southern New Mexico it stays warm throughout most of the year and that warmth translates to a longer growing season than many other parts of the country.
Here at the Co+op, we're already getting in our first harvests of locally grown squash. Although it might not be sweater season just yet, these hardy veggies are a sure sign that cooler weather is on its way. Acorn squashes are a cold weather staple that can easily be enjoyed while the temperature is still on the high end of the thermometer. Strongertogether.coop has a lot of really excellent information, cooking ideas and recipes for squash.
Try this easy recipe for Squash, Bacon and Apple Hash from strongertogether.coop for a hearty and filling meal that's great for breakfast or dinner.
Squash, Bacon and Apple Hash
Versatile hash combines rich bacon, earthy butternut squash and crisp, tangy apples. Enjoy it for any meal of the day.
- 4 cups diced butternut squash (about a 3-pound squash)
- 2 teaspoons vegetable oil
- 1/2 pound bacon
- 1 cup diced yellow onion
- 1 apple, peeled, cored and diced into 1-inch cubes
- 2 teaspoons minced fresh sage
- Ground black pepper
Preheat the oven to 400°F.
- Peel, seed and dice the butternut squash into 1-inch cubes. In a bowl, toss the squash with the vegetable oil and a pinch each of salt and black pepper. Place the squash on a baking tray and bake for 20 to 25 minutes, stirring halfway through, until the squash is tender. Remove from the oven and set aside.
- While the squash bakes, cook the bacon in a large skillet over medium heat until crispy, turning occasionally. Remove the bacon from the pan and set aside on paper towels. Carefully drain all but 2 tablespoons of the bacon grease from the pan. Add the onion to the pan and sauté over medium-high heat for 5 minutes, then add the apple and cook another 5 minutes, stirring occasionally. Crumble or chop the bacon into bite-sized pieces. Add the cooked butternut squash, bacon and sage back into the pan and let the hash cook, without stirring, for several minutes to build up a nice brown crust on the bottom. Sprinkle in a pinch each of salt and black pepper and continue to cook another few minutes until the hash is adequately brown and crisp.
This hash makes a unique side dish for your Thanksgiving turkey, or try it topped with an egg for breakfast. Use a sweet, crisp apple such as a Honeycrisp, Rome Beauty or Empire.
334 calories, 17 g. fat, 36 mg. cholesterol, 817 mg. sodium, 33 g. carbohydrate, 6 g. fiber, 15 g. protein