Side Dishes, Vegan

Butternut Squash Hash

Hi everyone!

Hubby and I are back from our trip to California which was amazing! I will write a blog post entirely dedicated to our experience there, where we went to, the best food stops and more! Our trip to Cali has influenced me tons in the food realm; the west coast is known for its fresh and healthy way of eating. I was exposed to tons of delicious cuisines from all over the world. Today, I am sharing with you a hash recipe. I had hash for breakfast almost every day in Cali; the best I have had really. I am guessing it’s because of the quality of the ingredients. When we got back, I was craving hash. I had to recreate it. I looked in my fridge and saw that I had neither potatoes or sweet potatoes which is what you typically use for the hash. In this case, I use butternut squash which turned out to be just as amazing. You can use this recipe with the squash or the potatoes and it will be delicious. It is perfect as a side to a steak dinner or for breakfast with some eggs!

Ingredients

1 butternut squash peeled and diced into small cubes (*Tip: place squash in microwave for 2-3 minutes. This will make it easier to peel and cut)

1 bell pepper chopped

1 medium onion finely chopped

3 garlic cloves finely chopped

2-3 tbsp coconut oil

Salt & pepper to taste

1 tbsp paprika

1 tbsp garlic powder

2 handfuls of kale (no stems)

1 handful of cilantro

1 tsp thyme

1 tbsp balsamic vinaigrette

Instructions

  • Take the diced squash and place in a pot with salted boiling water. Let it cook till tender but not mush for about 5 minutes. Check with a fork for tenderness.
  • Take out the squash, dry it with some paper towel so it can lightly crisp when we pan fry it. Put that aside.
  • In a large pan, add the coconut oil on medium heat. Add the chopped onions, garlic and bell pepper. Cook that for about 5 minutes-8 minutes. Season with garlic powder, salt, pepper, and paprika.
  • Place this mixture aside. In the same pan, add more coconut oil and saute the squash for 5-7 minutes. Add the onion mixture back into the pan with the squash. Add the balsamic, thyme and more salt. Then add the kale and cilantro as a finishing touch into the pan. Taste to see if it’s missing any seasoning. Add more if you would like.
  • There you have it! A delicious hash 🙂

 

 

 

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