This recipe surfaced from my attempts to avoid making the inevitable Breakfast Muffin. Although I love them, I need to swim in deeper waters. My life begs more.
Start with a small butternut squash. Slice it where it starts to bend, this will help later on when you try to “peel” it. Or de-peel; like so:
In my many years of confrontations with the butternut squash, I have found that it is much quicker and easier to slice it like above (and use a chefs knife to cut the skin off) than it is to use a vegetable peeler to de-peel this beast. The last (and final) time that I tried this, I threw the peeler away. We ended our relationship… because it was broken… and then I bought a much better one with a stainless steel cloak and vowed never again to submit to the orange thief in the night.
Butternut squash is awesome. It is loaded with vegetable goodness and is a pretty versatile food item. It can be pureed and added to french toast batter, panna cota or creme brûlée and also subbed for potatoes or pumpkin in pretty much any recipe…. and today, I present: Butternut Squash Hash (with Sweet Potatoes, because I love them. Seriously.)
Side note about the recipe before I begin: I’m not listing specific amounts (ie: cups, teaspoons, etc.), because in this case, the specific amounts are irrelevant. Adjust it to your tastes and food preferences at the time. If you’re not counting carbs, go ahead and use two sweet potatoes instead of one. If carbs are your arch nemesis, then take out the sweet potato completely and only use the butternut squash as a base. Either way, it will taste good. Both the squash and the potato have a similar taste; so your tastebuds won’t be missing out if one or the other is absent. However, I like the combination of both, as well as their subtle taste differences. Bon appetite!
Butternut Squash and Sweet Potato Hash
1 butternut squash, diced
1-2 sweet potatoes, grated
1/2 to 1 small red onion, cut in half and then thinly sliced
around 1/2 teaspoons dried sage (not ground) or a few fresh leaves, julienned
coconut oil (for sautéing) or nonstick cooking spray
salt and pepper to taste
Directions: Place a large skillet over medium heat. Add squash, potatoes, and sage. Measure out around a tablespoon of coconut oil (or use nonstick cooking spray for a lower fat version) and mix into veggies. At this point, you can add a few tablespoons of water, cover, and the mixture will steam itself). Saute until the veggies are tender (or, add a little more oil for a crispier version).
In a separate skillet, add the red onion and a few teaspoons of coconut oil. Mix until the onion is coated with the oil, then sauté over medium-high heat until tender.
Stir red onion into potato-squash mixture. Season with salt and pepper and Enjoy.
Hopefully this recipe didn’t through you for too much of a loop. When you get a chance to make it, I’d love to know your thoughts!