Name: Mushroom Butternut Squash Hash
Prep time: 25 min
Cook time: 25 min
Yield: 4
Ingredients: Olive oil - 1 tablespoon; Diced onion - ½ cup; Salt and ground black pepper to taste - ½ cup; Minced leek - ½ cup; Turkey stock, or more to taste - 1 cup; Coarsely chopped mushrooms - 1 cup; Peeled and cubed butternut squash, or more to taste - 1 ½ cups; Peeled and cubed potatoes - 1 cup; Ground sage - 2 teaspoons; Ground thyme - 2 teaspoons

Ingredients for - Mushroom Butternut Squash Hash

1. Olive oil 1 tablespoon

2. Diced onion ½ cup

3. Salt and ground black pepper to taste ½ cup

4. Minced leek ½ cup

5. Turkey stock, or more to taste 1 cup

6. Coarsely chopped mushrooms 1 cup

7. Peeled and cubed butternut squash, or more to taste 1 ½ cups

8. Peeled and cubed potatoes 1 cup

9. Ground sage 2 teaspoons

10. Ground thyme 2 teaspoons

How to cook deliciously - Mushroom Butternut Squash Hash

1 . Stage

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.

2 . Stage

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.