Serves 8 to 10 (so plenty for leftover hash).
Note: From Beth Dooley.
• 1 small whole acorn squash, peeled, halved, seeded and diced into 1/2- in. pieces
• 2 medium carrots, diced into 1/2-in. pieces
• 3 small beets, peeled and diced into 1/2-in. pieces
• 1 large parsnip, peeled and diced into 1/2-in. pieces
• 2 small Yukon Gold potatoes, diced into 1/2-in. pieces
• 2 tbsp. extra-virgin olive oil
• 1/2 tsp. coarse salt
Directions
Preheat oven to 400 degrees. Preheat 2 rimmed baking pans until hot, about 3 to 5 minutes.
Toss the vegetables with the oil and salt, and scatter over the preheated baking sheets. Roast in the oven, shaking the pan occasionally and turning it once, until the vegetables are golden and begin to brown, about 45 to 60 minutes.
Serve hot. Save leftover roasted vegetables, once they've cooled, in a covered container in the refrigerator.
Serves 4.
Note: Use any combination of roasted vegetables and add a little cooked bacon or sprinkle with shredded cheese for a more substantial dish. From Beth Dooley.
• 1 tbsp. olive oil
• 2 to 3 c. mixed roasted vegetables
• 1 tsp. fresh thyme
• 1 tbsp. butter
• 4 eggs
Directions
Set a medium heavy skillet over medium heat and warm the oil. Add the vegetables and fresh thyme, and stir to heat through and crisp, about 3 to 5 minutes. Arrange on a serving platter or individual plates.
Set a separate skillet over medium heat, melt the butter and swirl it to coat the pan. Crack the eggs into the skillet, cover and cook until the yolk is just set, about 1 to 3 minutes. Remove the lid. Using a spatula, carefully transfer the eggs to the hash. Serve hot.
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