Winter Squash Hash with Bacon, Maple, and Fresh Sage

Heirloom varieties that would go well with this recipe include Waltham butternut squash and Lacinato (also known as dinosaur) kale. Don’t forget the Door County maple syrup! For a great lunch or breakfast, top the hash with a poached farm fresh egg.
By | September 15, 2014


Preheat the oven to 400 degrees. Line a baking sheet pan with foil. Spray the foil with nonstick food spray.

Place the winter squash cubes in a mixing bowl. Toss with 2 tablespoons of the maple syrup and one tablespoon olive oil. Roast in the preheated oven until the squash is cooked through, but still slightly firm, about 15 minutes.

Cook the bacon. Heat a skillet on medium high heat, add the bacon, and fry until crisp. Remove the bacon and drain on a paper towel, keeping about 1 tablespoon of bacon drippings in the pan.

Add the red onion and garlic and sauté for several minutes.

Add the roasted squash and the cooked bacon back into the pan. Add the remaining maple syrup. Gently toss to combine and cook over medium heat for one minute. Add the chopped kale and the fresh sage. Toss gently to combine.

Cover and cook for several minutes until the kale is just wilted. Season to taste with salt and white pepper.

6 servings


  • 4 cups of winter squash cut into ½ inch cubes
  • 4 cups of kale, washed and dried, then sliced in to strips or roughly cut
  • 6 slices of applewood smoked bacon sliced into thin strips
  • 1 tablespoon extra-virgin olive oil
  • 4 tablespoons maple syrup, divided
  • 2 cloves of garlic, peeled and finely chopped
  • ½ cup red onion, finely chopped
  • 3 tablespoons chopped fresh sage
  • salt and white pepper to taste
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