I don’t often buy precut vegetables but when I saw Trader Joe’s Vegetable Hash in the stores around Christmas I had to try it. I figured it would be great as a quick side dish on a busy work day. And I was right. Problem was it turned out to be a seasonal item. Seasonal??? I HATE when they do that, but I liked it so much I created my own. It was a just a bit of extra work to chop everything but I will make this again. Served with grilled port tenderloin. The Trader Joe’s version had red onion which I did not have on hand so just used a large sweet onion. I added some extras and made it my own. You could add, or substitute, sweet potato. Pine nuts would be good or dried cherries.
1 medium sized butternut squash, cut into bite size cubes
1 large onion, Chopped (use sweet or red)
2 Ribs of celery
Tablespoon of dried oregano
Tablespoon of Sage (optional)
salt and pepper to taste
2 Tbsp Olive oil
tsp Trader Joe’s Umami spice mix
1/4 cup bread crumbs
1/4 cup grated parmesan cheese
Heat olive oil in a large pan, add onion and sauté over medium heat until getting nice and caramelized Add butternut squash cubes and sauté until getting tender, add celery and cook until tender. Add herbs and seasoning. Add the breadcrumbs and cheese until the breadcrumbs start to get brown and slightly crunchy.