Butternut Squash, Sweet Potato and Apple Hash

The sweet potato was grown in North Carolina by the Native Americans long before the European colonization of North America. Some scientist believe that sweet potatoes might have even been a food source for the dinosaurs.
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CHARLOTTE – This year, why not try something new that uses seasonal and local ingredients.  Many know that North Carolina produces some of the finest varieties of sweet potatoes in the US. Today more than 40% of the national supply of sweet potatoes comes from eastern sandy soils of North Carolina; it is even recognized as our official state vegetable- eat your heart out broccoli!!!  This recipe is simple to make and has a complexity of Fall flavors that will be make your table especially flavorful this year- now make some memories! Enjoy~

Butternut Squash, Sweet Potato and Apple Hash (8-12 servings)

Prep Time: 45 Minutes | On the Table: 75 minutes

1 Large Butternut Squash  |  4 large NC Sweet Potatoes

3 Granny Smith Apples   |  ½ Cup Maple Syrup  |  ½ Cup Brown Sugar

½ Stick of Butter  |  ½ Cup Canola Oil  | 1 tablespoon Vanilla Extract

½ teaspoon Cinnamon, ground  |  ¼ teaspoon Cloves, ground

¼ teaspoon Nutmeg, ground  |  ¼ teaspoon Allspice, ground

1 tablespoon Sea Sat  |  2 teaspoons of fresh milled Black Pepper

Start by peeling and rinsing the sweet potatoes- the darker red the better (if you can find Jewel or Carolina Ruby).  Slice the potato in half longways, then again.  Cut these quarter rounds into 1” pieces and set aside.  Carefully peel the butternut squash, then cut ½” from the top and ½” from the bottom.  Now cut the trunk of the butternut squash, leaving you with a cylinder and the rounded bottom.  CAREFULLY cut the trunk into ¾” in planks, turn onto the side and cut into ¾” squares.  Cut the ball in half, scoop out the seeds and cut (the best you can) into ¾” squares.  Peel and core the apples and cut into ½” to ¾” cubes.  Mix the sweet potatoes, butternut squash and apples into a large stainless steel bowl.

In a small sauce pan, add the maple syrup, brown sugar, butter, oil, extract and all of the spices, including the sea salt and pepper.  Place over medium heat and stir with a wooden spoon until the mixture simmers.  Remove from the heat and let cool down.

Preheat oven to 375 F.  On a large sheet pan, line with parchment and grease with a bit of canola oil.  Pour the entire liquid mixture over the sweet potato mixture and stir with the wooden spoon until coated.  Place the mixture onto the pan and bake for 25-30 minutes or until the sweet potatoes are tender.  Serve on a large platter for your holiday table!  Share meals together, Food is Life, Food is Love!

Chef Glenn is a corporate chef based in Waxhaw- please send any feedback to  chefglenncolumnist@gmail.com

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Chef Glenn
Glenn started his culinary career at the tender age of 14 in Baltimore, Maryland and was nourished by his Grandmothers love of cooking. Glenn trained at the Ritz-Carlton Hotel Company and Graduated with honors at Baltimore International Culinary College. Glenn's thirst for use of local and indigenous foods go back to his early years being raised near the Chesapeake Bay Region of Maryland. Throughout history, Food is a part of life, celebrations, fellowship and community and even in one's passing. Food is LIFE! Food is LOVE!