A sister of the acorn squash, the hearts of gold squash has a cream colored outside with beautiful green stripes throughout. When you cut into the squash you will find a pale flesh with a slightly sweeter taste.
What to do with this beauty was the question. I decided to make a hash. And what a glorious hash it was. I used the red potatoes and onion from Highcross Farm, some bacon, fresh sage and a little bit of apple cider to bring all the fall flavors together.
I topped it all off with a perfectly poached egg. Heaven. This is the quintessential Autumn breakfast. You will love it.
- 1 hearts of gold squash, peeled and diced
- 5 small-medium red skinned potatoes, diced
- 6 pieces of thick cut bacon, diced
- 1 medium onion, finely chopped
- 8 fresh sage leaves, roughly chopped
- Olive oil
- 2 tablespoons apple cider
- S & P
In a medium bowl toss your diced potatoes and squash with salt, pepper, and just enough olive oil to coat. Spread onto a cookie sheet and roast in the oven for 30-40 minutes at 350. Roast until you can easily insert a knife into the center of the veg.
In a large skillet brown the bacon. You want the bacon to be crispy with some chew to it. You don’t want to completely crisp the bacon. Drain off fat leaving 2 tablespoons inside the pan. Add onions and cook until translucent.
Add the apple cider and deglaze the bottom of the pan bringing up the awesome bacon bits that were left at the bottom of the pan.
Add the sage and roasted squash and potatoes and bacon and heat on low until completely warmed through.
Top with a nice, warm poached egg and enjoy. I like my eggs runny. To me, nothing beats the silky egg yolk mixed in with the hash. Perfection.
Here is a link on the best method I’ve found on how to poach an egg.
Give this recipe a try on a nice chilly fall morning (or any morning for that matter). Make some toast points and a good cup of coffee and enjoy!