Dark Days Roasted Pumpkin Hash with Chorizo and more

More snow today.  From the signs in the coop, I think the weather was bad enough that even the ducks slept inside and it has to be pretty bad out for them to bother going in.  Weirdly one of our barred rocks is molting.  Talk about bad timing, we're in the middle of a cold snap!  She looks awful with all the new feathers sprouting out of her neck, blech.

Unintentionally, I managed to have all of my three meals today SOLE and completely Whole 30 compliant as well.  For breakfast I had a kale and baby lettuce salad.  For the dressing I made a creamy salad dressing with egg yolks from my chickens, organic flax seed and olive oils, a little organic lemon, mustard and Black Star Farms verjus.  I need to get some anchovies for my creamy dressings, they would have put it all over the top!  The kale and lettuce came from my 9 Bean Rows winter share that started last week.  I'm SO looking forward to their vegetables!

For lunch, I had a hash made with roasted cubed pumpkin (leftover from this soup), onions, sage (dried from my garden) and  some of my homemade chorizo sausage.  I took a picture of the hash before I chopped up the sausage and added it to the pumpkin but I attest that it was delicious though less attractive served that way.  Finally, dinner was beef and root vegetable soup.  I used some thin cut short ribs from Gallagher's Centennial Farm with a slew of root vegetables from 9 Bean Rows and vendors of The Village's Saturday Market.  The soup was very similar to the goat borscht I made before but with beef and without cabbage.  I flavored it with dried rosemary and winter savory from my garden, a  picture of the ingredients i used this time follows.

Dark Days Pumpkin Hash with Chorizo
Preheat your oven to 450 degrees F.  Cube pumpkin or winter squash into ~3/4" cubes and toss with a diced half an onion, olive oil, crumbled dried sage, salt and pepper.  Roast for ~20 minutes stirring occasionally, until golden brown.  While the pumpkin is roasting pan fry some chorizo sausage.  *Now that I'm thinking about it, I could have just added the sausage into the oven and saved myself a pan to wash.  When the pumpkin and sausage are fully cooked, slice the sausage and toss the two together.  Enjoy!

Visit Not Dabbling In Normal on Sundays for the round up of Dark Days meals. You can also visit our coordinator at Unearthing this Life to see some of our Midwest group entres.  

The ingredients for my Dark Days Beef and Root Soup, the process was similar to this goat borscht