Description
I roasted some duck last night with a blackberry wine marinade and glaze. I went down to the organic market and picked up some yams, acorn squash and turnips. I decided to add bacon and mushrooms and it turned out so good! Goes great on a chilly autumn day as a savory rich side dish.
Ingredients
- Acorn Squash
- Yam
- Turnip
- Creole Seasoning
- Water
- Chicken Bouillon Cubes
- Bacon
- Cremini Mushroom
- Onion
- Fresh Garlic
- Unsalted Butter
- Fresh Chives
- Fresh Parsley
- Fresh Rosemary
- Fresh Thyme
- Cracked Black Pepper
- Kosher Salt
Instructions
- In sauce pan add your acorn squash, yam, turnip, water, creole seasoning and chicken bullion
- Bring to a boil and cover
- Let cook for about 10-15 minutes or until all vegetables are just tender
- Do not over cook
- Drain and set aside
- In frying pan brown your bacon on high for about 5-7 minutes or until edges start to get nice and crispy
- Turn to med-high and add your onions and mushrooms
- Saute for about 7-10 minutes or until onions start to caramelize and turn translucent
- Add the garlic, butter, chives, parsley, rosemary and thyme
- Saute for about 2-3 minutes to toast garlic and infuse herbs
- Add drained root veggies and squash
- Mix to completely combined
- Let sit about 2 minutes and then turn with spatula, repeat 2 or 3 times until you get nice brown crusty bits throughout the hash
- Serve hot
- You may add left over bits of duck or turkey to this dish
- I served it as a side with wild roasted duck and fresh steamed veggies
- Very rich and delicious