Deconstructed 11

Squash and Mushroom Hash

Travis B. Stimpson, chef and owner of Local Kitchen and Bar, constructs a healthy recipe made with fresh, locally grown ingredients. Produce supplied by King Family Farms in Lockwood.

Squash and Mushroom Hash


1 butternut squash, peeled and diced

1 pound shiitake mushrooms, stems removed

1 yellow onion, diced small 

1 red bell pepper, diced small 

1 russet potato, diced small 

3 leaves of kale, roughly chopped

1 sprig of rosemary, minced

3 sprigs of thyme, minced

4 ounces chicken stock or vegetable stock

½ teaspoon cumin

½ teaspoons celery seed

2 teaspoons salt

1 teaspoons pepper


  1. 1. In a stock pot, boil the diced squash in salted water for about 4 minutes, until it is fork tender. Strain and allow to cool.
  2. 2. In a large saute pan, add a tablespoon of oil and heat it up, then add your diced russet potato. Saute until it becomes crisp, then add remaining vegetables, squash and kale leaves. 
  3. 3. Continue cooking until all the kale starts to wilt, then add the stock. As the stock cooks down, the vegetables should become sufficiently tender, and the kale will fully wilt.
  4. 4. Add fresh herbs and dry spices and stir well to incorporate. Before serving, just a squeeze of lemon juice will brighten up the flavors of the dish tremendously.