Roasted Pork and Butternut Squash Hash

A warm and hearty meal fitting for a fall dinner in West Virginia


Pork Rub

1 cup brown sugar

3 T chili powder

2 T cumin

3 T paprika

3 T salt

  1. T pepper

1 t garlic powder

1 t onion powder

1/4 cup yellow mustard or mayonnaise

Chef Paul will be using 4 pieces of pork tenderloin

Mix all ingredients except mustard or mayo. Rub the mustard or mayo on the pork loin or pork tenderloin, then generously sprinkle on the rub. Roast in oven in roasting pan at 350 until 140* internal temp, about 25-30 minutes.

Let rest for at least 10 minutes

Slice thin

Butternut Squash Hash

4 cups diced butternut squash (about a 3-pound squash)

2 teaspoons vegetable oil

1/2 pound bacon

1 cup diced yellow onion

1 apple, peeled, cored and diced into 1-inch cubes

2 teaspoons minced fresh sage


Ground black pepper


Preheat the oven to 400°F.

Peel, seed and dice the butternut squash into 1-inch cubes. In a bowl, toss the squash with the vegetable oil and a pinch each of salt and black pepper. Place the squash on a baking tray and bake for 20 to 25 minutes, stirring halfway through, until the squash is tender. Remove from the oven and set aside.

While the squash bakes, cook the bacon in a large skillet over medium heat until crispy, turning occasionally. Remove the bacon from the pan and set aside on paper towels. Carefully drain all but 2 tablespoons of the bacon grease from the pan. Add the onion to the pan and sauté over medium-high heat for 5 minutes, then add the apple and cook another 5 minutes, stirring occasionally. Crumble or chop the bacon into bite-sized pieces. Add the cooked butternut squash, bacon and sage back into the pan and let the hash cook, without stirring, for several minutes to build up a nice brown crust on the bottom. Sprinkle in a pinch each of salt and black pepper and continue to cook another few minutes until the hash is adequately brown and crisp.

Recipe by:

Chef Paul Smith