|October Skillet Hash with Fire Roasted Tomatoes|
As a foodie, I get pretty excited about ways to enjoy the little plump squash. From sweet to savory to seeds to spice, I think it's tasty, healthy and the color is pretty nice! Today's recipe is a spin on a previous recipe, Veggie Skillet Hash, originally posted in October, 2013.
So, how did I change it up? Three ways: I added diced pumpkin and sweet potatoes in my little cast iron skillet while my hubby's skillet had chicken. The third way is by listening to a reader of my blog (and sister kitchen-ninja) when she suggested I add Fire Roasted Tomatoes for that "extra juiciness." Sorry, it took me so long to get there!
October Skillet Hash
1 large, Onion, diced
1 Red Bell Pepper, diced
3 cloves Garlic, minced
1 tablespoon fresh Rosemary leaves, chopped
1 tablespoon fresh Thyme leaves
1 teaspoon ground Sage
3-4 Red Skin Potatoes (or whatever ya got), diced
1 cup Pumpkin, diced (or substitute butternut squash)
1 small Sweet Potato, peeled & diced
1 (15 oz) can Cannellini or White Navy Beans (whatever ya got), drained & rinsed
1-2 cups Kale, large stems removed & leaves coarse chopped
1-2 cans Fire Roasted Tomatoes
S&P, to taste
Red Pepper Flakes
(optional: 1-2 chicken breasts, sliced thinly)
|...and before Fire Roasted Toms were added.|
- Sauté onion and red bell pepper over medium heat in olive oil or splash(es) of water until just getting soft.
- Add garlic, herbs, diced potatoes, pumpkin and rinsed beans. Cook slowly --don't rush-- until taters and pumpkin are fork-tender, approx 20 minutes.
- Add kale, seasonings and fire roasted tomatoes and continue cooking until kale wilts and skillet is bubbly!
Serve with a good bread or cornbread or crackers, even! Enjoy!
Tip: If you have left-overs, the taters and pumpkin may soak up the "extra juiciness." Re-saucy with a little bit of water or veggie broth.
Go Play with Your Food!