Simple Chorizo Butternut Squash Hash
I wish this recipe was exceptionally creative, but it’s not. Just has tasty ingredients that are easy to find and even easier to eat. I made this one morning, before I had to jump on a flight. I didn’t have much food, I didn’t have much time, but I wanted a big meal so I wouldn’t get hungry on the flight. Boom. A hash.
5 minutes
10 minutes
Difficulty
Show nutritional information
| This is our estimate based on online research. | |
| Calories: | 540 |
| Fat: | 43 g |
| Carbohydrates: | 7 g |
| Protein: | 28 g |
| Calculated per serving. | |
Serves: 2
Serves: 2
Ingredients
- 1 whole 1 whole 1 whole Butternut Squash, peeled and diced small
- 1/2 whole 1/2 whole 1/2 whole Yellow Onion, finely diced
- 1/2 lb 1/2 lb 1/2 lb Chorizo
- Salt and Pepper, to taste
- 5 whole 5 whole 5 whole Eggs
Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Place a cast iron skillet or pan over medium heat. Add butternut squash and onion.
- After cooking the butternut squash on all sides for about 5-8 minutes or until squash is soft, add chorizo. Break up chorizo into small pieces and cook until completely cooked through. Add a bit of salt and pepper.
- Use a spoon to press in 5 little crevices. Crack eggs into the crevices. Place a lid over the pan and cook until eggs are cooked to over easy (or to preference), about 3-4 minutes.
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I’ve made a similar dish but used sweet potatoes instead of butternut squash and I also add kale. I’m going to try this with squash next time though!