Squash and Turkey Bacon Hash Recipe

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squashandturkeybaconhashongreens[1]

Squash and Turkey Bacon Hash on Arugula and Mixed Greens

 

Squash and turkey bacon hash takes a savory-sweet spin on many of the usual Thanksgiving ingredients – a spin that is tasty and very nutritious! The secret to the development of the flavors is being patient and allowing the ingredients to braise a little before scooping and flipping for braising on the other side.

Once cooked, we enjoy it over mixed salad greens and/or arugula that have been lightly tossed in a little toasted walnut oil and fresh lemon juice. However, it tastes wonderful on its own, as a side, or an entrée.

Serves 6 as a side dish, 4 as an entrée

• 1 bunch Kale, stems removed and chopped in 1” strips

• 1 medium Yellow Onion, thinly sliced

• 4-5 stalks Broccolini, chopped in 1” pieces

• 1 Zucchini, sliced in ¼” rounds

• 3 cloves Garlic, finely minced

• 1 8-slice package of Nitrate- and Nitrite-free Turkey Bacon, chopped in 1” slices

• 2 cups cooked Acorn or Butternut Squash, cut in 1” cubes

• 1/8 c. Chardonnay wine (you could also substitute a little chicken stock, or even water—each option will create a different flavor profile, but all are fine choices)

• Clarified Butter or Coconut Oil for cooking

• 1 Avocado

• ½-1 tsp. Sea Salt, or to taste

• Raw Walnut halves, fresh Lemons and Cilantro for garnish

To a large pan over medium heat, add 1 tablespoon butter or coconut oil. Once melted, add the chopped kale and onion, spreading them evenly over the pan. Do not stir, allowing the kale and onion to braise.

Kale and onion in pan, before braising

Once braised a little, flip them and add the zucchini, broccolini and turkey bacon. After a little more braising, add the garlic and wine—this will allow the caramelized bits on the bottom to be released and become part of the dish.

Veggies and turkey bacon braised, ready to add the cubed squash

Cook for a minute or two, then add the cubed squash, incorporating it into the dish, so that the squash comes into direct contact with the pan’s surface. After a couple of minutes, this will begin to caramelize; flip all ingredients with a spatula so that at least 2 sides of the squash are caramelized.

Ready to serve!

Remove from heat and scoop into pasta bowls, garnishing with thin slices of avocado if you like, as well as walnuts and freshly chopped cilantro. Add a lemon wedge for drizzling over the top. Bon appetit!

Savory sweet hash on earthy greens–delicious!

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Author Information: Sarica Cernohous, L.Ac., MSTOM,
Sarica Cernohous, L.Ac., MSTOM, is a practitioner of Japanese acupuncture, moxibustion therapy, and herbal medicine in Peoria, Arizona. She works closely with her patients in improving their health through whole-food, gluten-free dietary practices. She can be contacted through her website, http://www.naturallylivingtoday.com.


About Sarica Cernohous

2 comments

  1. Wonderful, Rory! If you can get your hands on some toasted walnut oil, that and a little lemon juice really do make a great dressing for the some greens underneath the hash–yummy! Happy Thanksgiving!

  2. I do think we are going to be having this dish tonight. Great idea incorporating a hash styled salad for Gluten free users. Thanks again

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