I don’t know about you … but when butternut squash is in season, I love finding ways to include in meals … at least a few times a week! So here’s my latest recipe using this crave-worthy veggie. It’s a colorful and scrumptious twist on hash browns. Make it for breakfast and pair it with eggs. Think beyond breakfast, too. Serve it as an any day (or Meatless Monday!) side. If you have leftovers, they reheat just fine. Toss with pasta and goat cheese for an intriguing entrée. Or stuff them into tortillas along with refried vegetarian beans and avocado for a seasonal burrito. Enjoy!
Why it’s better for you? Lots of nutrient variety and fiber!
- 2 tablespoons extra-virgin olive oil
- 4 cups cubed butternut squash (about 3/4-inch cubes)
- 1 large red bell pepper, diced
- 1 medium green bell pepper, diced
- 1 small serrano pepper, thinly sliced
- 3 scallions, thinly sliced, green and white parts separated
- 3/4 teaspoon sea salt, or to taste
- 1 1/2 teaspoons grapeseed or avocado oil
- 1 tablespoons thinly sliced or minced fresh sage (optional)
- Fully heat the olive oil in a large, deep cast iron or other stick-resistant skillet over medium heat. Add the squash, bell peppers, serrano, white part of the scallions, and salt and cook while stirring occasionally (don’t overmix) until squash is crisp-tender, about 12 minutes.
- Sprinkle with the grapeseed or avocado oil and (if using) sage, increase heat to high, and cook while stirring occasionally (don’t overmix) until squash is tender and browned as desired, about 8 minutes. Stir in the green part of the scallions.
- Adjust seasoning, and serve.
Per serving: 150 calories, 9g total fat, 1g saturated fat, 0g trans fat, 0mg cholesterol, 450mg sodium, 20g total carbohydrate, 6g dietary fiber, 5g sugars, 2g protein
The “Before” Version
Inspired by Hash Browns
Per serving (1 cup): 470 calories, 31g total fat, 7g saturated fat, 0g trans fat, 0mg cholesterol, 746mg sodium, 46g total carbohydrate, 3.9g dietary fiber, 0.3g sugars, 3.8g protein
- Do enjoy hash browns with potatoes. But for a change of taste, try them with other seasonal veggies as well, like butternut squash
- Add extra pops of color and nutrition by sautéing the butternut squash with bell peppers of contrasting colors, such as both red and green bell peppers
- Finish with freshness by way of fresh scallions