Chicken Hash with Squash and Kale

This was supposed to be Chicken Hash with Squash and Kale, but it has sweet potato and kale in it instead. There was no winter squash at the store! Nope, none! Last year we grew some good eatin' squash in the garden, but we didn't get anything this year. I think it was a lethal combination of heat, drought, and being out of town. Ok, that, and I'm a bad gardener.

Anyway...

I followed the directions the same whether for squash or sweet potato. They require about the same amount of cooking time. I think I cut back on the dried cranberries. One cup just seemed like too much.

I got the recipe from the Oct '06 issue of Cuisine at Home. It was pretty good, though I wouldn't say it was a hit with the family. They mostly just tolerated it. Dh said it was a waste of real maple syrup, lol!



Chicken Hash with Squash and Kale

4 cups butternut squash, peeled, seeded, cut into large chunks
4 cups kale, stemmed, chopped
1 lb. boneless, skinless chiken thighs, cut into 2" chunks (I used breasts instead)
Salt and pepper
2 Tablespoons olive oil
1 cup red onion, sliced
1 cup dried cranberries
1 tablespoon minced fresh sage (I had to use dried, no fresh at store)
1/2 cup chicken broth
1/2 cup pure maple syrup
1 tablespoon Dijon mustard

Blanch squash in a large pot with salted boiling water until almost cooked through, 3-4 minutes; Off heat, stir in kale and let stand, uncovered, for 3 minutes; drain vegetables and st aside. Season chicken with salt and pepper.
Heat oil in the same pot over medium-high and saute chicken until browned on all sides.
Add the onion and saute 2 minutes. Stir in the prepared squash and kale, cranberries, and sage; saute another minute.
Whisk broth, syrup, and Dijon together; pour over the hash. Simmer until liquid reduces by half, about 2 minutes. Season with salt and pepper before serving.