Mushroom and Butternut Hash2022-06-28T11:12:32-04:00

Mushroom and Butternut Hash

Presented by Top Cut Steak House


1/4 cup olive oil
1 quart butternut squash, medium diced
Salt and pepper to taste
1/4 cup olive oil
6 garlic cloves, thinly sliced
1 sweet onion, medium diced
1 cup bacon lardons, rendered
1 quart mixed mushrooms, rough chopped
1 T fresh thyme, chopped


In a large sauté pan, sauté the butternut squash in olive oil, salt and pepper until tender.  Remove from heat. In a large separate sauté pan, sauté onion and garlic in olive oil until tender. Add the thyme, bacon, and mushrooms, cook for 5 minutes. Remove from heat and mix with the sautéed butternut squash. Season to taste. 

NOTE: This scrumptious side partners well with most proteins, such as the Veal Rib Chop offered at Top Cut (enhanced with a rosemary white wine sauce), and also chicken, beef, and fish. It can even be enjoyed as a main dish or topped with eggs for brunch. 


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As seen in the Summer/Fall 2022 Issue

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