Yesterday a friend of mine used the word ‘potato’ as a verb. As in ” I’m just about to potato the pie.”
After checking that it wasn’t a euphemism for something I’d rather not know about, I started to berate her for her shoddy application of the English language (yep, I’m that friend) but then realised that would be hypocritical.
Because, only last week, I used the word ‘hash’ as a verb. As in: “wonder what I’ll do with all this butternut squash? Perhaps I should hash it?”
Dog, to whom the question was addressed, merely raised an eyebrow but I didn’t need his approval anyway. I’d hash this squash and be damned!
It turned out very nicely. Especially topped with a poached egg and some grated cheese.
And now that I’ve discovered this new application for squash, I’m away to potato something.
Rosemary Butternut Squash Hash (serves 2)
- 1/2 butternut squash, de-seeded, peeled and diced into very small cubes
- 1/2 small, white onion, finely chopped
- 1 clove garlic, minced
- 1 tsp rosemary, finely chopped (you can use dried or fresh)
- 2 tbsps butter
- Heat the butter in a large saucepan and add the onion and garlic. Saute for a few minutes.
- Toss in the squash cubes and rosemary. Cover. Let it gently fry over a medium heat for 15 minutes. Serve.
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