Peel the squash and sweet potato using a veggie peeler or a paring knife. You may find it easier to peel the butternut squash if you cut it in half first.

Cube the butternut squash, sweet potatoes, celery and onion. It’s best to dice the squash and sweet potato very small (½-1 centimeter wide) and the celery and onion a little bigger (1-2 centimeters wide). Cutting the veggies this way ensures they cook evenly because celery and onion cook more quickly than the other vegetables.

Combine all of the ingredients in a large bowl and stir well.

Use the hash in soups, rice dishes, grain bowls, salads, and more!