Winter Squash Hash with Chanterelle Mushrooms & Fresh Herbs


The chanterelle mushrooms in this recipe are from Alexzanna Farm (found at the Main St. Farmer's Market).  The best mushrooms to use are the ones that are freshly harvested, but you can substitute other fresh wild mushrooms found at grocery stores if the local ones are unavailable.


2 Delicata squash, seeded and diced (do not peel)

1 Small butternut squash, peeled, seeded, and diced

1 Large Italian sweet pepper, seeded and diced

2 Medium yellow onions, peeled and sliced into wedges

About 1/2 lb fresh chanterelle mushrooms (Alexzanna Farm, Main St. farmer's Market)

1/2 Cup of chopped fresh herbs: Mixture of parsley, sage, rosemary & thyme

1/4 Cup of olive oil

Sea salt

Black Pepper


Preheat oven to 350 degrees.  Combine the vegetables, mushrooms, herbs and about 1/4 cup of olive oil and spread evenly on a baking tray or large ovenproof dish.  Season with salt and pepper.


Bake for about 60 - 90 minutes.  Turn with a spatula after about 45 minutes.  Remove from oven when the vegetables are soft and beginning to brown on the edges.