As we transition into the winter months our holiday vegetable hash recipe is a must share. It pairs some of the best seasonal vegetables, like butternut squash, root vegetables and cranberries into the most delicious side dish.
Make this side dish for all your holiday dinners and gatherings if you’re looking for something new and unexpected for your table. Otherwise, plan on making this long after the holiday season when you want a dose of comfort food. The leftovers are even better as the flavors continue to mingle.
Roasting brings out the natural sweetness in these vegetables. It’s almost like a fall version of ratatouille. Pair it with turkey, or a roast chicken, or make it your signature vegetarian dish and top it with goat cheese for a little more decadence.
Add all the necessary ingredients to your next order easily with our holiday vegetable hash ingredients collection.
- 1 lb mixed root vegetables (sweet potatoes, parsnips, carrots, kohlrabi or celery root)
- 1 lb butternut squash
- 1/2 red onion, diced
- 2 apples, peel and chop into 1” pieces
- 8 oz fresh cranberries
- 3 tablespoons olive oil
- 3 tablespoons poultry seasoning
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon cinnamon
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1/2 cup pecan, chopped (optional)
Preheat the oven to 375°F. Line a large sheet pan with parchment paper.
Peel and cut root vegetables and squash to 1” cubes.
Add the vegetables, olive oil and seasonings to the pan. Mix to combine.
Roast for 20 minutes until vegetables, then add the apples and cranberries to the pan and continue roasting for another 20 minutes.
Sprinkle with chopped pecans before serving. Also great topped with a little goat cheese too.