Early Fall Vegetable Hash

1 Carrot, small dice

1 Yellow Onion, small dice

1/2 Butternut Squash, small dice

1 Zucchini, small dice

1 Yellow Squash, small dice

1 tbsp Garlic, minced

1 bunch Kale, rough chopped

2 Green Onions, small dice

2 Potatoes, peeled, small dice

Preheat oven to 400 F. After vegetables are chopped, keep separate in containers. Toss the chopped carrots, butternut squash, and potatoes together with a little olive oil, and season with salt and pepper, Transfer to a roasting pan and roast in oven for 10 minutes, or until the vegetables begin to color. Remove the vegetables from the oven and cool in the refrigerator while you prepare the next step.

Over medium heat, heat a large sauté pan for a minute or 2, or until pan is hot. Add a tbsp of canola oil to the pan and add the onions, zucchini, and yellow squash. Sauté for 1-2 minutes, then add the potatoes, carrots, and butternut squash. Continue to sauté for 1 more minute, then add the garlic, green onions, and kale, and continue to sauté for an additional 2-3 minutes, or until the squash is cooked through and the kale has wilted.

Season with salt and pepper, and enjoy. This dish is great served as a breakfast hash, or as a side dish to an entrée.