Was I kidding when I said pumpkin will be sneaking in almost every one of my posts this month!! Not a day or two goes by without something pumpkin showing up in one of my meals! Especially when I roast a whole pumpkin I have plenty of leftovers to use in various ways. Last year I made a Roasted Pumpkin and Apple Soup. I just so happened to be on a 21 day cleanse at that time but I’ve also served it to friends receiving lots of compliments and requests for the recipe.
In my kitchen you will find one or two small pumpkins decorating my counter waiting their turn to be prepped into my next meal. It’s a weekly purchase of pumpkins, those cute little 2-3 lb pie pumpkins. As always, whenever I roast any veggies, I try to take advantage of my heated oven and roast several whole garlic bulbs, an eggplant to use as a dip or spread or sometimes chicken breasts to have on hand for lunches. Over the weekend I tossed in a sweet potato while I was roasting my pumpkin as I had an idea to create a roasted pumpkin and sweet potato hash.
I was going to serve this for Sunday brunch, but my morning got a bit hectic and this turned into a later lunch. Having the pumpkin and sweet potato roasted the day before, it was easy to pull together. A poached egg on top would be perfect for brunch; I served it at lunch with a green salad. The colors were vibrant and so very flavorful. The pancetta added just enough earthy saltiness along with the sage adding in its unique slightly peppery aroma that always reminds me of Autumn and Thanksgiving. For a heartier hash, crumbled Italian sausage or breakfast sausage would be a fabulous addition. Quantities can vary; this would serve 4 small servings or 2 large.
Roasted Pumpkin Sweet Potato Hash
For the roasted pumpkin and sweet potato:
1 small cooking pumpkin, about 2 pounds, cut into cubes – I leave the skin on and peel it off after roasting; much easier!
1 medium sweet potato
1 -2 tablespoons of olive oil
Kosher salt and freshly ground black pepper
For the hash:
1-2 cups of roasted pumpkin, diced
1 roasted sweet potato, skin removed and diced small
2 tablespoons chopped pancetta
1-2 cloves of garlic, mashed
Pinch of crush red pepper
1 small red pepper, diced
2 green onions, thinly sliced, white and green parts
2 tablespoons chopped fresh sage
Kosher salt and freshly ground pepper to taste
To roast the pumpkin and sweet potato: Preheat oven to 425 degrees. Place the cubed pumpkin on a large baking sheet. Drizzle on oil, kosher salt and pepper. Mix well arranging the pieces evenly on the sheet. Prick the potato and place on the sheet. Roast until fork tender and lightly browned, about 35-40 minutes. Allow to cool before handling or wrap and refrigerate overnight.
For the Hash: Heat a large skillet over medium high heat with a touch of olive oil. Add in the pancetta and allow to release its fat and slightly crisp. Add in the crushed red pepper, garlic, onion and red pepper and cook for 2-3 minutes or until softened. Add the roasted pumpkin and sweet potato to the skillet. Allow it to cook without stirring for a few minutes to brown the bottom. Stir gently to crisp and brown the hash and sprinkle in the sage. Serve immediately.