Roasted Root Vegetable Hash

Look – I’m here!

More importantly – I cooked!

It was a nice weekend; we finally got a little down time.  A good thing, too, because that won’t happen again until after Christmas.  I love the holidays, but the older I get the more I just don’t want to deal with it.

We are SO taking the week between Christmas and New Years off.

I’m also glad to report that my oven is back in working order, and this was the first thing I made once it was up and running again.  We have a ton of root vegetables in our fridge, as well as sweet potatoes and winter squash on our counter, some from the farmer’s market and some from our own garden (we were surprised at the success we had at growing sweet potatoes; there will be more next year), so I decided to see what I could do with them.

This recipe makes a lot – 6 very generous servings – and is quite easy to make, if you discount all the peeling and dicing prep-work involved; fortunately for me, my better half has no problem helping out with such tasks.  And it is just delicious – Beloved not only wolfed down a second helping the evening I made it, but ate more the next morning with breakfast.

I think he’s hording what’s left in a Tupperware in the back of the fridge where I can’t find it.

I used a delicata squash in this, but you could use any winter squash you like, as well as just about any combination of root vegetables – a rutabaga would be nice thrown into the mix, as would some red-skinned potatoes if you’re so inclined.  But as written, the hash is Whole30 compliant as well as vegan-friendly, and would make a great addition to a real food holiday table.

Roasted Root Vegetable Hash. This simple and colorful autumn hash can be made with any variety of squashes and root vegetables.

Click the image to enlarge

Roasted Root Vegetable Hash
Serves: 6
  • 2 cups carrots, peeled and diced
  • 2 cups parsnips, peeled and diced
  • 2 cups turnips, peeled and diced
  • 1 large delicata squash, peeled, seeded and diced
  • 1 large sweet potato, diced
  • 1 medium onion, diced
  • 5 cloves garlic, peeled and chopped
  • 1 1/2 teaspoons kosher or sea salt
  • 3/4 teaspoon freshly ground black pepper
  • 2 teaspoons dried thyme
  • 3 tablespoons olive oil
  1. Preheat oven to 375 F.
  2. Combine all ingredients in a large glass or stainless steel mixing bowl; toss, making sure all the vegetables are coated with the olive oil and seasonings.
  3. Spread the mixture in a 9″ x 13″ glass baking dish. Roast for 35 to 45 minutes, stirring every 15 minutes, until the vegetables are fork tender.
  4. Season with additional salt and pepper, if needed, and place under the broiler for 2 or 3 minutes to finish browning if desired.
  5. Nutrition (per serving): 164 calories, 7.1g total fat, 0mg cholesterol, 547.1mg sodium, 583.7mg potassium, 24.7g carbohydrates, 5.8g fiber, 7.5g sugar, 2.3g protein

Thanksgiving 2013

Thanksgiving is just over two weeks away; we have about a dozen guests coming, and my oven is broken.


It’s bad enough my gas range is less than 10 years old and the ignition switch for the oven has died three times already (a better description would be “melted”), but when I called G.E. to schedule repairs I was informed they no longer service my zip code.

To say I’m angry is a bit of an understatement.  If their “goal is to ensure [my] satisfaction, while offering the highest levels of professional service,” they are FAILING MISERABLY.  Both my washer/dryer and refrigerator are going to need to be replaced within the next couple of years, and it will be a COLD day in hell before I purchase another G.E. appliance.

At any rate, I hope this explains why I have no recipe for you today.  Well, that and the fact we had both The G Man and The Young One this past weekend, and creative cooking wasn’t a real high priority.  Video games and Christmas shopping, yes, but not cooking.

However, it occurred to me that since Thanksgiving is just a couple of weeks away, many of us are busy planning our menus for The Big Meal.  Even these last few years when we’ve cut all of the processed crap from our diet, I tend to throw caution to the wind and keep several of our “traditional” dishes – my grandmother’s cornbread dressing and pumpkin pie, for instance – but I know a great many of you are interested in keeping your Thanksgiving menu as “clean” as possible.

Fortunately, I’ve got you covered – there are tons of holiday-worthy, paleo/gluten-free/real food recipes on this site.  Let’s take a look, shall we?


Chorizo-stuffed mushrooms

Shrimp Cocktail

Bacon-Stuffed Cherry Tomatoes This is one from the “old days” – it’s delicious and is perfectly fine for a “real food/paleo” Thanksgiving table as long as your bacon is “clean” and you make your own mayonnaise.

Crab Deviled Eggs

Savory Pumpkin Pie

Cauliflower Bisque

Main Course

The Turkey From Hell This has been my “go to” recipe for the last 15 years – it’s even better with a pastured, heritage turkey (we’ve begun brining it – to DIE for).  You can sub the AP flour with tapioca or arrowroot flour.

Perfect Prime Rib Because not everyone likes turkey.


Cranberry-Orange Chutney

Winter Squash Casserole

Honey-Roasted Butternut Squash

Maple Butternut Squash Soufflé

Vanilla Mashed Sweet Potatoes

Cauliflower-Celery Root Puree

Roasted Parsnips and Carrots

Balsamic-Glazed Brussels Sprouts with Pancetta

Lemon Brussels Sprouts

Roasted Golden Beets and Greens

Pan-Roasted Cauliflower

Butternut Squash and Sage Risotto Yes, it has rice, but hey – it’s Thanksgiving.  Walk on the wild side for a day; it’s till gluten-free.

Savory Almond Flour Muffins Because…bread.


Apple Crisp

Lemon Chess Dessert

Chevre Cheesecake

Chocolate Pots de Crème

Dairy-Free Egg Nog


Turkey, Sweet Potato and Kale Casserole

Turkey and Sweet Potato Hash

Turkey Pot Pie ( the same as my Grain-free Chicken Pot Pie – just sub leftover turkey)

Creamy Turkey and Kale Soup

And there you have it: some of the many holiday-worthy paleo/gluten-free/real food recipes I’ve made in the past – and will continue to make in the future.

Are you cooking Thanksgiving dinner this year?  If so, what’s on your menu?



Winter Squash Casserole

It’s funny, where you can find inspiration for a dish.

I don’t know about anyone else, but the little “ticker” over on the right-hand side of the screen on Facebook fascinates me.  I’ll often click on it just to see the photo or status someone on my friends list “likes” or see the post or status they’re commenting on.  I’ve found some hilarious and infuriating things over there – and, occasionally, something instructive.

Such was the case last weekend when I clicked on something that looked like a recipe by my friend Barbara, a professional chef who owns the blog Tigers and Strawberries.  (She hasn’t blogged for quite some time, but has left the blog up – which is a great thing; it is a marvelous resource of recipes and cooking knowledge.)  In fact, that’s exactly what it was – a simple recipe on one of her friend’s post about discovering delicata squash.

And, like all of Barbara’s recipes, it looked marvelous.  Right away I sent her a private message saying I planned to make the dish soon (I made it the next night, as a matter of fact) and asking if I could post the recipe here when I did.  Gracious as always, her reply was, “Go for it.”

So here it is.

And it is every bit as marvelous as I had anticipated.

Barbara gave no real measurements – it was just a list of ingredients and general instructions for the dish – so I had to sort of wing it when it came to proportions.  We had a fairly large butternut squash that we’d just pulled out of our garden, so I used that, along with two Fuji apples because they are delicious and hold up fairly well to cooking.  The only other ingredients were 2 parts almond butter to one part maple syrup, dried cranberries and slivered almonds.

Since the almond butter I used was an all-natural butter with no added salt or sugar, I ended up reversing the proportions of that and the maple syrup (which turned out to be a good thing once I saw the calorie content of a serving).  On a whim, I also added raisins along with the dried cranberries and I had no slivered almonds, so I used chopped pecans instead.

I also didn’t realize when I began that it was going to make a HUGE amount, but that’s okay – it is so very, very good that we’ve eaten the leftovers every day this week for lunch (and there is still some left in the fridge that we’ll probably polish off today).  In fact, it’s so good that Beloved is campaigning for it to be part of our Thanksgiving dinner this year, and I may very well accommodate him.

This would work well with just about any kind of winter squash, and Barbara says you can use sweet potatoes if you prefer.  She also says this would make a great dessert, and if you use sweet potatoes, I’d have to agree.

Note:  This dish is vegetarian as written; if you sub the butter with olive oil or palm oil shortening for greasing the pan, it will become vegan – and dairy-free – as well.

Winter Squash Casserole. This delicious and simple casserole is perfect for a chilly autumn day - or your holiday table.

Click the image to enlarge

Winter Squash Casserole
Serves: 12
  • 3 cups butternut squash, peeled and cut into 1/2″ dice
  • 2 cups apples, peeled, cored and diced
  • 1/2 cup unsalted almond butter
  • 1 cup pure maple syrup
  • 1 cup dried unsweetened cranberries
  • 1 cup raisins
  • 1 cup chopped pecans
  • 2 teaspoons kosher or sea salt
  • 1 teaspoon black pepper
  1. Preheat oven to 350 F. Generously butter a 9″ x 13″ baking dish.
  2. In a small bowl, whisk together the almond butter and maple syrup until well-blended. Set aside.
  3. In a large bowl, combine the remaining ingredients except the salt and pepper. Pour the almond butter mixture over the contents of the bowl and toss to coat all of the pieces of squash and apple evenly. Add the seasonings and stir to combine.
  4. Pour the squash mixture into the buttered baking dish and spread out evenly. Cover with aluminum foil and bake for 30 minutes, or until the squash and apples are tender. Remove the foil and return to the oven and bake for an additional 10 minutes or until the top of the casserole begins to brown.
  5. Nutrition (per serving): 425 calories, 13.2g total fat, 0mg cholesterol, 343.5mg sodium, 426.3mg potassium, 77.5g carbohydrates, 6.6g fiber, 26.5g sugar, 3.8g protein

Lemon Chess Dessert

The new theme appears to be working quite well; I’ve gotten most of the bugs worked out – the only one left is a minor issue with my recipe plugin, and I’m just waiting to hear back from the developers on how to solve it.

In the meantime, it’s back to business as usual.

Today’s recipe was one of the indulgences we enjoyed as part of our Thanksgiving dinner – and boy, was it good.   Well, of course it was, since it is merely a reworking of my Lemon Chess Pie recipe.  The original recipe is baked in a crust and is made with refined sugar, milk and butter; this version is baked in individual bruleé dishes and is made with evaporated cane juice, ghee and coconut milk.  Yes, evaporated cane juice is sugar, but it’s not been refined and bleached so it retains what dubious nutritional value sugar cane possesses.  Besides, it is made from sugar cane, not sugar beets, one of the most widely genetically modified crops grown in this country.

A tablespoon of corn meal is also an ingredient, and one that I decided not to omit or change simply because it plays an integral part in the texture of the dessert.  Since I had a small bag of certified organic, gluten-free corn meal (corn meal is often produced in the same facilities as wheat flour, so it may not be gluten-free, even though corn itself is not a gluten-bearing grain), I decided to go ahead and include it.  It was, after all, a treat.  (You might be able to use almond flour instead, but I can’t vouch for how the dish will turn out.)

A treat we enjoyed for days – this is really, really rich and serves 10; each dish contains two servings, so it’s best to share.

Traditional lemon chess pie has a lovely lemon-yellow hue, but because I used evaporated cane juice the dessert was a rich caramel color, and since evaporated cane juice is more reminiscent of brown sugar in flavor, the flavor of this lemon chess dessert is much more complex than the traditional pie.  It is absolutely delicious and decadent, and perfect for the holidays.

If you wish to go truly dairy-free, sub the ghee with coconut oil – I’ve used coconut oil in lemon curd before instead of butter, and it was quite good.  You could also cut down on the amount of sugar and carbs in the dessert by using coconut sugar; it will also be a little less sweet, but that’s not necessarily a bad thing, either.

Lemon Chess Dessert

Lemon Chess Dessert

Serves: 10
  • 2 cups evaporated cane juice
  • 1 tablespoon tapioca flour
  • 1 tablespoon corn meal
  • 1/4 teaspoon salt
  • 1/4 cup ghee, melted
  • 2 teaspoons lemon zest, grated
  • 1/4 cup fresh lemon juice (about 1 large lemon)
  • 2 tablespoons water
  • 2 tablespoons coconut milk
  • 4 large eggs
  1. Preheat oven to 350 F. Butter or grease 5 individual brulee dishes.
  2. Whisk together the sugar, flour, cornmeal and salt. Add the melted ghee, zest, lemon juice, water and coconut milk; mix well. Add the eggs, one at a time, beating well after each addition.
  3. Divide the mixture evenly between the brulee dishes and bake until the desserts are set, about 30 to 35 minutes.
  4. Cool completely on a wire rack before serving.
  5. Nutrition (per serving): 218 calories, 7.2g total fat, 86.6mg cholesterol, 89mg sodium, 54.7mg potassium, 36g carbohydrates, <1g fiber, 34g sugar, 2.7g protein

Turkey and Sweet Potato Hash

Well, I’m in a good mood today, despite the fact I’m rather congested and have a bit of a sore throat this morning:  My Veal Stew is featured in the DailyBuzz Food (the fine folks who happen to be my sponsor over there on the left) Top 9 List today.  W00t!

Okay, enough celebration.  Moving forward…

Last night, I posted this on the blog’s Facebook page:

I still have a TON of leftover turkey. Would anyone be interested in a turkey, sweet potato, kale and bacon hash recipe?

The response was overwhelmingly positive, and since someone asked me to “please hurry” and post it, well…here you go.

First thing, what I thought was a bag of kale in my refrigerator turned out to be a bag of mustard greens.  Oops.  Really, though, you can use any hearty, leafy green in this recipe so if you want to use kale, go for it.  The mustard greens did lend the hash a nice spiciness, which I enhanced with a pinch of red pepper flakes – this balanced the sweetness of the potatoes really well.  Of course, if you’re sensitive to nightshades, you can leave them out.

Also, if you still have leftover sweet potatoes from Thanksgiving, feel free to use them instead of the cubed and parboiled sweet potatoes called for in the recipe; this dish is all about convenience and utilizing leftovers.  It’s also pretty quick – if you’ve cooked the bacon ahead of time (I had some leftover in the fridge), this comes together in about half an hour, certainly no longer than 45 minutes.

Was this good?  Indeed, it was!  There’s really nothing better than a good, simple skillet supper, at least in my opinion.  And if you can use a bunch of holiday leftovers that are languishing in your fridge, well, then so much the better.  And it’s just so darn colorful and pretty – to say nothing of super nutritious.  A serving provides 28% of the recommended daily intake of potassium, 260% of vitamin A, 68% of vitamin C, 88% of niacin, 77% of vitamin B6, 32% of folate, 40% of vitamin B12, 356% of vitamin K, 57% of phosphorus, 22% of magnesium, 40% of zinc and 82% of selenium.


One last thing:  you may notice that the photos included with this recipe are a little smaller than those previously posted.  There is a reason for that – I have a bit of a surprise for you tomorrow.

In the meantime, have a great Tuesday, y’all.  And make this hash.  It’s so good, and good for you.

Turkey and Sweet Potato Hash
Turkey and Sweet Potato Hash
Turkey and Sweet Potato Hash, detail
Turkey and Sweet Potato Hash, detail
Turkey and Sweet Potato Hash

Serves: 8
  • 1 pound mustard or other hearty greens, rinsed and chopped
  • 2 tablespoons bacon fat (or other cooking fat)
  • 1 teaspoon kosher or sea salt
  • 1/2 teaspoon freshly ground black pepper
  • pinch red pepper flakes (optional)
  • 1 cup chicken stock, preferably homemade
  • 3 medium sweet potatoes, peeled and cut into 1″ cubes
  • 1 tablespoon ghee or olive oil
  • 1/2 small red onion, diced
  • 3/4 teaspoon kosher or sea salt
  • few grinds black pepper
  • 4 cups diced, cooked turkey
  • 4 ounces cooked bacon, chopped
  1. In a large skillet or Dutch oven, heat the bacon fat over medium-high heat and sauté the mustard greens until wilted. Season with the salt, pepper and red pepper flakes and stir in the chicken stock. Reduce the heat to medium-low, cover and cook, stirring occasionally, until the greens are tender and the liquid has evaporated, about 10 minutes.
  2. While the greens are cooking, Bring 2 quarts of salted water to a boil and parboil the sweet potatoes for 3 minutes. Drain in a colander set in the sink and rinse with very cold water. Set aside.
  3. Once the mustard greens are done, remove them to a bowl and set aside. Increase the heat to medium high and add the ghee or olive oil to the pan and heat for a moment or two. Add the sweet potatoes and onion to the skillet
  4. and season with the remaining salt and pepper. Stir in the turkey, reserved mustard greens and bacon and cook, stirring occasionally and then pressing down on the mixture with a large spatula, until the potatoes are tender and
  5. the hash is beginning to brown and become crispy.
  6. Serve immediately.
  7. Nutrition (per serving): 522 calories, 28.9g total fat, 172.2mg cholesterol, 877.4mg sodium, 995.9mg potassium, 14.5g carbohydrates, 3.5g fiber, 3.4g sugar, 51.7g protein