Butternut Squash and Chorizo Hash
- Preparing Time: -
- Total Time: -
- Served Person: 4 serving
- kosher salt
- 1 medium onion, coarsely chopped
- 1 tbsp. (or more) extra-virgin olive oil
- 8 oz. fresh chorizo, casings removed
- 1 lb. butternut squash (about 1/2 of a medium squash), peeled, cut into 1/2" pieces (about 4 cups)
- lime wedges and cilantro leaves with tender stems (for serving)
- Carbohydrate 20 g(7%)
- Cholesterol 50 mg(17%)
- Fat 25 g(39%)
- Fiber 3 g(13%)
- Protein 15 g(31%)
- Saturated Fat 9 g(43%)
- Sodium 707 mg(29%)
- Calories 362
Preparation Heat oil in a large heavy skillet (preferably cast iron) over medium-high. Cook chorizo, breaking up into small pieces with a wooden spoon, until browned and cooked through, about 5 minutes. Transfer to a bowl with a slotted spoon; reserve skillet with fat. Add butternut squash and onion to reserved skillet and cook over medium-high, adding more oil if needed and stirring occasionally, until golden brown and tender, 10–15 minutes. Stir in chorizo and season with salt. Squeeze a lime wedge over and top with cilantro. Serve with additional lime wedges for squeezing over.
Preparation Heat oil in a large heavy skillet (preferably cast iron) over medium-high. Cook chorizo, breaking up into small pieces with a wooden spoon, until browned and cooked through, about 5 minutes. Transfer to a bowl with a slotted spoon; reserve skillet with fat. Add butternut squash and onion to reserved skillet and cook over medium-high, adding more oil if needed and stirring occasionally, until golden brown and tender, 10–15 minutes. Stir in chorizo and season with salt. Squeeze a lime wedge over and top with cilantro. Serve with additional lime wedges for squeezing over.
