Chef Alex Thomas of The Wellington Room in Portsmouth, NH serves this multi-squash hash with his Bone-in Braised Short Rib. It also goes great with a holiday turkey or ham. You can save the seeds from each kind of squash and toast them for a tasty snack.

Adapted from Chef Alex Thomas at The Wellington Room

Makes 12 servings

2 butternut squashes, peeled, seeded, and cubed
1 acorn squash, peeled, seeded, and cubed
1 sugar pumpkin, peeled, seeded, and cubed
3 large red onions, julienned
olive oil as needed
1 bunch parsley, chopped
1 teaspoon crushed red pepper flakes
½ cup brown sugar, packed
salt to taste
freshly ground black pepper to taste

1. Preheat oven to 375°F. Line 2 large rimmed baking sheets with parchment paper.
2. In a large bowl combine butternut squash, acorn squash, pumpkin, and onions. Drizzle on just enough olive oil to coat vegetables lightly and stir to distribute. Reserve 2 tablespoons of the parsley for garnish and add remaining parsley to the vegetables along with red pepper flakes, brown sugar, and salt and pepper to taste. Mix very well.
3. Spread mixture evenly on prepared baking sheets. Bake for 20 minutes, then stir hash and rotate pans. Bake for 8 more minutes. Stir and check to see how tender the squash is. Keep cooking in 5-minute intervals, stirring each time, until squash is desired doneness.
4. When hash is ready, taste and adjust seasonings as desired. Transfer to a large bowl, garnish with reserved parsley, and serve.