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.