I owe you all an apology – meat-free Fridays seems to have gotten away from me a little bit. I know that a lot of you really like that series and a few have asked where it’s gone. I didn’t mean for it to disappear, I just haven’t been good at remembering to plan a post for it. I PROMISE a new meat-free recipe will be posted next Friday – and it won’t be a dessert either.
This butternut squash hash was initially supposed to be my meat-free meal for this week. But you see, I had bacon. And when I have bacon, it seems to find it’s way into everything I make, until it’s gone. As I was chopping the vegetables for this, I thought to myself “you know what would make this better? Bacon.” And there went my meatless meal. BUT in its place I got an amazing meal that I will be making again as soon as possible. I really liked the bacon in this – the crispiness and saltiness contrasted really nicely with the soft, sweet squash. But if you really want, you can leave it out.
- 1/4 lb bacon, chopped
- 1/2 medium yellow onion
- 1 medium butternut squash, peeled and deseeded
- 2 small red potatoes
- 6 ounces light beer (I used MGD 64)*
- 4 leaves fresh sage, chopped
- salt and pepper
- habanero hot sauce (or your favorite hot sauce) to taste
Set a large sautee pan over medium-low heat. Add bacon. Cook slowly, allowing fat to render off, until crispy.
While the bacon cooks, prepare vegetables by chopping the onions and cutting the squash and potatoes into a medium dice (about 1/2″). You should have about three cups of squash. Add the onion to the pan with the bacon and cook until softened. Add squash, potatoes, and beer. Increase heat to medium-high. Cook, stirring occasionally, until potatoes and sauce and beer is evaporated. Add sage, salt and pepper, and hot sauce. Cook another minute or two.
* If you don’t want to use beer, substitute chicken or vegetable stock, or apple cider.
Approx. 156 calories, 4 grams fat, 5.5 grams fiber, 5 grams protein