Roasted Fall Vegetable Hash

Claire’s at the Depot 
Warrenton, VA
Executive chef David Scales suggests that to prepare this in advance, roast the vegetables ahead of time until al dente and then reheat them with the bacon fat, onions, and spices just before serving. Use a zester for the garlic if you have one. If you don’t have a zester, crush or purée the garlic so it will dissolve.

Preparation time: 1 hour, 15 minutes
Cooking time: 60 minutes
Serves: 6
Download the recipe

• 2 cups butternut squash, peeled and cut in ¼-inch dice
• 2 cups pumpkin, peeled and cut in
 ¼-inch dice
• 2 cups parsnips, peeled and cut in ¼-inch dice
• 1 sweet onion, peeled and finely diced
• 6 teaspoons strained bacon fat
• 5 cloves garlic, peeled and zested
• 2 tablespoons fresh thyme
• 2 tablespoons finely minced chives
• Pinch nutmeg
• Salt and pepper to taste

Preheat oven to 350 F.

Roast squash, pumpkin, and parsnip pieces on lightly oiled sheet tray for 45 minutes to an hour.

Sauté onion in bacon fat until translucent. Add roasted vegetables and garlic. Toss until evenly coated with bacon fat and onions. Add thyme, chives, and nutmeg. Season to taste with salt and pepper.

Toss and serve.