You’ve got 48 hours to whip up a dish for Aunt Betty’s Thanksgiving fete. Solution? The Boston Chef’s Table, by writer Clara Silverstein, who snagged the city’s best recipes, including this easy one by Jeremy Sewall of Lineage. He once whipped it up for his own family feast — then added it to his menu.
Lineage’s Fall Vegetable Hash
1 lb. fingerling potatoes, washed
2 tbsp. olive oil
1½ tsp. chopped fresh rosemary
1½ tbsp. unsalted butter
1 small butternut squash, peeled and diced into ¼-inch pieces
2 parsnips, peeled and diced into ¼-inch pieces
1½ shallots, peeled and sliced thin
1 clove garlic, minced
½ c. dried cranberries (optional)
1 c. baby spinach leaves
Juice and zest of ½ lemon
Salt and pepper to taste
1. Preheat oven to 350º. Slice the fingerling potatoes into quarters and place in a roasting pan. Toss with olive oil and rosemary. Bake for twenty to 30 minutes or until lightly brown. Cool at room temperature.
2. In a large nonstick pan, melt the butter and continue heating until it begins to brown. Add the squash and parsnips. Cook until they brown and begin to soften. Add the shallots and garlic. Saute for two minutes. If the garlic and shallots begin to brown, lower the heat.
3. Add the reserved potatoes, cranberries, and spinach. Gently stir until the spinach is wilted. Season with lemon juice, zest, salt, and pepper. Serve at once.