About the Dish

  • Tempeh

    Tempeh

  • Barbecue Sauce

    Barbecue Sauce

  • Red Onion

    Red Onion

  • Greens

    Greens

  • Butternut Squash

    Butternut Squash

  • PeachDish Salt

    PeachDish Salt

  • Dried Cranberries

    Dried Cranberries

  • Pecans

    Pecans

METHOD

1
MISE EN PLACE • Peel butternut squash. Halve lengthwise; discard seeds and fibers. Cut flesh into 1/2-inch dice. Measure 4 cups (save any remaining squash for another use). • Peel and dice onion. • Remove and chop greens stems. Thinly slice leaves. • Crumble tempeh.
2
• Place a large sauté pan over medium-high heat. Add 1 teaspoon cooking oil. When oil is hot, add tempeh. Cook without disturbing, 3-4 minutes. • Stir in 3 tablespoons barbecue sauce.
3
• Add onion and greens stems. Cook, stirring, until vegetables begin to become translucent, about 2 minutes. • Transfer mixture to a plate.
4
• Wipe out pan. Place over high heat, and add 2 teaspoons cooking oil. When oil is hot, add squash. Cook, stirring occasionally, until squash just begins to become tender, 7-8 minutes. • Add 2 teaspoons olive oil. Cook, stirring occasionally, until squash begins to brown, 3-4 minutes. • Pour in 2 cups water. Cook until almost all liquid has evaporated, 10-12 minutes.
5
• Reduce heat to medium. Return tempeh mixture to pan. • Stir in greens leaves and 1/2 teaspoon PeachDish Salt. Cook, stirring, until leaves are wilted, 2-3 minutes. • Remove pan from heat. Stir in cranberries and remaining 1 tablespoon barbecue sauce. Taste and adjust seasoning as desired with PeachDish Salt.
6
• Divide hash between 2 plates. • Top with pecans, and enjoy!

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