Potato and Autumn Vegetable Hash

Ingredients

• 6 inch baby beets with green tops attached ( 1 bunch)
• 6 inch baby beets with green tops attached ( 1 bunch) (Chioggia)
• 0.3 cup butter cut into 1/2-inch cubes ()
• 2 pound butternut squash peeled halved seeded cut into 1/2-inch cubes ( 4 cups)
• 1 tablespoon rosemary leaves fresh chopped
• 0.3 cup olive oil 
• 1 tablespoon oregano fresh chopped
• 1 tablespoon parsley fresh italian chopped
• 1.5 pounds baking potatoes peeled cut into 1/2-inch cubes ( 3 cups)
• 1 pound cubes red-skinned sweet potato peeled cut into 1/2-inch cubes ( 2 cups) (red-skinned sweet potatoes)

Equipment

• bowl
• baking sheet
• sauce pan
• oven
• knife
• whisk
• baking pan
• aluminum foil
• glass baking pan

Directions

1. Whisk all ingredients in smallbowl. DO AHEAD: Can be made 4 days ahead.Cover and chill. Bring to room temperatureand rewhisk before using.
2. Preheat oven to 350°F.
3. Cutgreens and stems off all beets; discardstems. Coarsely chop enough beet greensto measure 4 loosely packed cups. Bringmedium saucepan of salted water to boil.
4. Add greens and cook just until wilted, about1 minute.
5. Drain well. Set aside. Scrub beets; place in 8x8x2-inch glass baking dish.
6. Pourhalf of herb oil over beets; sprinkle with saltand pepper. Cover baking dish with foil androast beets until tender when pierced withsmall sharp knife, about 1 hour.
7. Removefrom oven and let beets stand until coolenough to handle. Peel beets; cut into1/2-inch pieces and reserve. DO AHEAD: Beetgreens and beets can be made 1 day ahead.Cover separately and chill.
8. Increase oven temperature to 375°F.
9. Combine squash, potatoes, and yams inlarge bowl.
10. Add remaining herb oil andtoss to coat.
11. Sprinkle generously with saltand pepper.
12. Spread vegetable mixtureevenly on large rimmed baking sheet. Roastuntil vegetables are tender when piercedwith knife and lightly browned aroundedges, stirring and turning vegetablesoccasionally, about 50 minutes. DO AHEAD: Can be made 2 hours ahead.
13. Let standuncovered at room temperature. Rewarmin 350°F oven until heated through, about15 minutes.
14. Stir beets and beet greens into roastedvegetables; dot with butter cubes andcontinue to roast just until beets areheated through, 5 to 10 minutes.
15. Transfervegetable mixture to large bowl and serve.
16. Bon Appétit