Jeremy's Fall Vegetable Hash


1 pound fingerling potatoes
2 tablespoons olive oil
1-1/2 teaspoons chopped fresh rosemary
1-1/2 tablespoons unsalted butter
1 small butternut squash, peeled, deseeded, and diced into 1/4-inch pieces
2 parsnips, peeled and diced into 1/4-inch pieces
1-1/2 shallots, peeled and thinly sliced
1 garlic clove, minced
1/2 cup dried cranberries
1 cup baby spinach
Juice and zest of 1/2 lemon
Kosher or sea salt and freshly ground black pepper


Heat oven to 350 degrees. Slice potatoes into quarters and place in a roasting pan. Toss with olive oil and rosemary; bake 20 to 30 minutes or until lightly browned. Cool to room temperature and set aside.

In a large nonstick pan over medium-high setting, melt butter and heat until it begins to brown. Add squash and parsnips; cook until they soften and begin to brown, 8 to 10 minutes. Add shallots and minced garlic; saute, stirring often, until shallots are translucent, about 2 minutes. (Be careful not to brown the garlic.)

Add cranberries, spinach, and potatoes, stirring often; cook until spinach has wilted. Season with lemon juice, zest, salt, and pepper. Serve warm.

Adapted from Jeremy Sewall’s recipe in The Boston Chef’s Table by Clara Silverstein (Falcon/Globe Pequot Press, 2007)


Yield: 6 to 8 servings

Preparation Time

60 Minutes

Total Time

90 Minutes

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