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Local chefs tackle a fall favorite

Active ingredient: Pumpkin
By CASSANDRA LANDRY  |  September 24, 2012

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Jeremy Sewall of Lineage 
Fall Vegetable Hash
Serves 6-8

Slice 2 lbs. fingerling potatoes into quarters and toss with 4 tbs. olive oil and 1 tbs. chopped sage. Roast in a 350-degree oven for 20 minutes or until they begin to brown lightly. Let cool at room temperature. In a large non-stick pan, melt 3 tbs. unsalted butter until it begins to brown; then add 1 medium sugar pumpkin (peeled and sliced thin) and 3 parsnips(peeled and diced). Cook until they brown and begin to soften; then add 3 shallots (peeled and sliced thin) and 1 clove of minced garlic. Sauté everything together for 2 minutes; if the garlic and shallots begin to brown, turn down the heat. Add the potatoes, 1 cup dried cranberries, and 2 cups baby spinach. Carefully stir until the spinach is wilted in. Season with the juice of 1 lemon; top with zest from the same lemon and salt and pepper. (Optional topping: toss washed and dried pumpkin seeds in 2 tbs. of kosher salt, roast in a 350-degree oven until golden brown, and sprinkle over the hash.) Serve at once.

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