THE GREENBRIER'S BUTTERNUT SQUASH & APPLE HASH (Adapted From A Recipe From The Greenbrier, White Sulphur Springs, W.V.)

3 strips bacon, diced
2 T. unsalted butter
3 c. medium, raw, diced, butternut squash (peeled)
3/4 c. finely chopped onion
1/2 t. chopped fresh garlic
1 c. chopped, unpeeled apples
1 1/2 t. chopped, fresh thyme
salt and freshly cracked black pepper to taste

In a large frying pan, over medium heat, cook the diced bacon til it is brown and crisp. Remove the bacon with a slotted spoon and set aside to drain. Add butter to the bacon drippings and, when it is melted, add the butternut squash, onions and garlic. Sauté over medium heat for 5 minutes. Add the apples and the thyme and continue to sauté for 10-15 minutes or til the squash is tender. Return the diced bacon to the pan and season with salt and pepper.
(makes 8 servings)

The Greenbrier Butternut Squash & Apple Hash recipe is published in our May, 2005 Menu Minder.