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About the Dish

  • Tempeh


  • Southern Links BBQ Sweet & Tangy Sauce

    Southern Links BBQ Sweet & Tangy Sauce

  • Red Onion

    Red Onion

  • Greens


  • Butternut Squash

    Butternut Squash

  • Pecans


  • PeachDish Salt

    PeachDish Salt

  • Dried Cranberries

    Dried Cranberries


MISE EN PLACE • Peel squash. Halve lengthwise, and discard seeds and pulp. Cut flesh into 1/2-inch dice. Measure 4 cups, and save any extra for another use. • Peel and dice onion. • Remove and chop greens stems. Thinly slice leaves. • Crumble tempeh.
• Place a large sauté pan over medium-high heat. Add 1 teaspoon oil. When hot, add tempeh. Cook without disturbing, 3-4 minutes. • Stir in 3 tablespoons Sweet & Tangy sauce.
• Add onion and greens stems. Cook, stirring, until tender, 2 minutes. • Transfer mixture to a plate.
• Wipe out pan, and place over high heat. Add 2 teaspoons cooking oil. When hot, add squash. Cook, stirring occasionally, until squash just begins to turn tender, 7-8 minutes. • Add 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.
• Reduce heat to medium. Return tempeh mixture to pan. • Stir in greens and 1/2 teaspoon PeachDish Salt. Cook until greens are wilted, 2-3 minutes. • Remove pan from heat. Stir in cranberries and remaining 1 tablespoon sauce. Taste and adjust seasoning as desired with PeachDish Salt.
Divide hash between 2 plates, and top with pecan pieces. Enjoy!