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Eat hash before, after, during turkey day By Sarah Lemon Nov 18, 2022 06:30 AM A A Squash and sweet potato hash makes a fabulous side dish for Thanksgiving dinner. Or serve it topped with a fried egg for weekend brunch. [Abel Uribe/Chicago Tribune] A veritable cornucopia of winter squash recipes constituted last week’s food section . To recipes for butternut, kabocha, spaghetti and acorn, I’ll add one for delicata — although other types can be substituted. Even frozen, diced squash (1 pound) can be substituted for fresh to cut cooking time and the cook’s efforts. Just skip the recipe’s first two steps. Packed with fall flavors, plus smoky bacon, this hash would make a tasty Thanksgiving side. Requiring only the microwave and stovetop, it leaves the oven free for other dishes. Or if you have leftover steamed or roasted squash from the holiday, this hash would repurpose and stretch it, perhaps with the addition of leftover turkey. Delicata Squash and Sweet Potato Hash 2 delicata or sweet dumpling squash, about 2 pounds total or 1 small butternut or red kuri 1 large sweet potato, about 12 ounces 1/4 cup expeller-pressed canola oil, safflower oil, bacon fat or coconut oil 2 or 3 strips of thickly sliced smoky bacon, finely diced 1 medium onion, peeled and diced 3 garlic cloves, peeled and finely chopped or crushed 1 small red chile pepper, stemmed seeded and minced 1 teaspoon finely chopped fresh thyme or 1/4 teaspoon dried Salt, freshly ground black pepper, to taste Chopped fresh chives, cilantro or parsley, for garnish Hot sauce, for serving Cut ends off the squash. Cut squash in half through stem end. Scoop out seeds. Place cut side down in a microwave-safe dish. Add about 1/2 inch water to dish. Cover dish with lid or plastic wrap vented at one corner. Microwave on high (100% power), for 5 minutes. Flip squash, cover and microwave on high until fork-tender, for about 3 minutes. Cool. Drain water from squash. Cut squash into small dice. You'll have about 4 generous cups weighing 1 pound. (Refrigerate, covered, up to 2 days.) Pierce the sweet potato in several places with a fork. Microwave on high until soft, for about 5 minutes. Let cool; then peel, slice and dice. Heat a large cast-iron or nonstick skillet over medium heat until hot. Add the oil, bacon and onion. Cook, stirring occasionally, until onion is golden, for about 6 minutes. Add squash pieces. Cook, stirring often, until edges start to turn golden, for about 5 minutes. Stir in the sweet potato, garlic, chile and thyme. Season with salt and pepper. Cook over medium high-heat, stirring once or twice, until vegetables start to get crispy, for about 5 minutes. Serve hot, sprinkled with the herbs. Pass the hot sauce. Makes 6 servings.