Chef Evan Gastman
Ingredients:
About 5 cups diced butternut squash (fresh not frozen)
2 cup diced tart apples
8-10 strips Bacon Thick cut
1/2 cup or more chopped green onions
Coarse ground salt to taste
Fresh cracked pepper to taste
½ cup Brown sugar
Directions
- Preheat the oven to broil
- After prepping the ingredients, heat a large skillet over a medium heat.
- While the skillet is heating up, spread the diced butternut squash out evenly onto a parchment paper lined cookie sheet. Place under the broiler. Broil the butternut squash till it just starts to brown in spots and develop a skin, takes about 10-15 minutes. Stir once half way through cooking.
- Remove from the oven.
- While the butternut squash is baking, add 2 slices of chopped bacon to skillet and render bacon pieces. Cook till crispy, then set aside to drain and cool, also lay remaining bacon on sheet tray and bake at 400 degrees until its ¾ of the way done, pull out bacon and carefully press brown sugar onto bacon. Place bacon back in oven until sugar caramelizes and has a nice candied look. Let cool, this will be chopped into pieces for garnish. Leave the bacon fat in the skillet for frying the squash.
- Add all the butternut squash and apples to the bacon fat (if it has cooled down too much reheat before adding these ingredients) continue to cook and stir the hash over medium-medium high heat until the apples just begin to soften. It helps to spread the hash evenly around the pan, and then let it sit for a moment before continuing to flip/stir it around again. This will help it to ‘brown’ instead of steam itself, which could result in a soggy hash.
- Remove from the heat, add the bacon pieces, scallions, coarse salt and cracked pepper to taste.
