Late Winter Vegetable Hash

Ingredients:

• 2 Russet potatoes 
• 2 sweet potatoes 
• 4 beets 
• 1 butternut squash 
• 1/4 cup of Vegetable oil 
• 1 1/2 teaspoon Salt 
• 1 teaspoon Black pepper 
• 2 teaspoons of Ms. Pruitt's Spicy CHA CHA seasoning (found in the online shop or at the market)
• 1 tablespoon Cool Smoke seasoning (Grand Traverse Sauce Co. found in the online shop or at the market)

Method:

Preheat oven to 365 F.

In a pot, add the beets and water just enough to cover the beets. Place over high heat and let it boil until beets are half cooked (soft but still crunchy on the inside). Remove beets and rinse with cold water.  

Using a vegetable peeler, peel the beets to remove the skin. (boiling beets with skin on helps protect the inside, but you can still peel before boiling). Cut into large cubes and set aside.

With a peeler also peel potatoes and chop them into large chunks and place them in a bowl with cold water.

For the squash: peel and cut in half lengthwise. Remove seeds and cut the squash into medium chunks.

Toss all chopped vegetables with the rest of the ingredients in a large bowl.

Place them in a baking deep dish or cast iron and place them in the oven. Cook for 25 minutes, stirring every 7 minutes to make sure everything is evenly cooked.

Once all vegetables are tender and fully cooked, serve warm. Any type of protein can be added to this dish.