Sunday, April 8, 2012

Roasted Butternut Squash Hash

Once again Jamie Purviance hits it out of the park. D and I saw this recipe and decided to try it which was odd since I am not a fan of fruit and meat (we were having chicken) and D is not a fan of sweet potatoes.

We used the gas grill because the charcoal grill was occupied. D used a metal pizza pan because our vegetable grill pan was too small.

I knew it would be good when D prepped it. I kept eating it raw. Cooked it was really good. Definitely having again.

D said he would use less orange zest. I liked it.

We had with Beer Can Chicken.

Roasted Butternut Squash Hash

Photo by ALB

Recipe by Jamie Purviance from Weber's Time to Grill™
Serves: 4
Prep time: 35 minutes
Grilling time: 20 to 30 minutes
Special equipment: perforated grill pan

1/4 cup extra-virgin olive oil
1 tablespoon minced fresh sage leaves
1 tablespoon minced fresh thyme leaves (used 1 tsp dried)
1 teaspoon kosher salt
1 teaspoon ground black pepper
1 butternut squash, about 2 pounds, peeled, seeded, and cut into 1-inch cubes
1 large Granny Smith apple, peeled, cored, and cut into 1-inch cubes
1 medium sweet potato, peeled and cut into 1-inch cubes
1 medium red onion, peeled and cut into wedges
Finely grated zest of 1 orange (Used a medium orange)

Prepare the grill for direct cooking over low heat (250° to 350°F) and preheat the grill pan.

In a large bowl whisk the oil, sage, thyme, salt, and pepper. Add the squash, apple, sweet potato, and onion pieces and toss to coat evenly.

Spread the vegetables and apple in a single layer on the grill pan. Grill over direct low heat, with the lid closed as much as possible, until tender, 20 to 25 minutes, turning occasionally. Transfer to a serving bowl and stir in the orange zest. Serve warm.

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