Butternut Squash Skillet Hash

February 19, 2012 at 6:37 am 13 comments

I’ve had a butternut squash sitting on my counter for about a month now. I actually forgot it was there since I’ve walked past it so many times that it’s become part of the kitchen decor.

Instead of letting it sit there “looking pretty”, I decided to make two dishes: the first being a vegetarian skillet hash and the other was a soup  substituting butternut for the squash in my spicy kabocha coconut soup recipe !

This hash combines butternut squash with sweet raisins, sauteed mushrooms and creamy tangy goat cheese for a simple but flavor-packed vegetarian meal. I have noted substitutions for a vegan dish and other ingredients for different flavor variations – this is one of those flexible meals so use what you like!

Butternut Squash Skillet Hash


4 cups butternut squash cut in small cubes (1/2 in) or 3 1/2 cups shredded butternut squash (sweet potatoes would also be delicious)
1 1/2 Tbsp coconut oil, olive oil, butter, ghee or Earth Balance (use oil or Earth Balance for vegan)
2 cloves garlic, minced
1/2 tsp onion powder (I was out of onion and had to use a back-up – could sub 1/2 cup diced onion and add while cooking the squash)
dash of crushed red pepper (omit if you don’t like heat)
2 cups sliced mushrooms (I bet red bell pepper would be good too if mushrooms aren’t your favorite)
1/4 cup raisins (cranberries or golden raisins could be subbed)
2 handfuls of baby greens, optional but a variety of color (I used baby spinach, about 2 cups)
3-4 Tbsp goat cheese (or feta) (could use nutritional yeast for vegan for different flavor)
3 Tbsp chopped nuts or seeds (I forgot to add before taking photos, optional but good – I used a combo of walnuts and hemp seeds)
salt and pepper to taste


1. In a large skillet, heat oil/butter over medium heat. Add squash and season with salt and pepper. Saute for about 9-10 minutes until softened and cooked through, stirring occasionally.
2. Add garlic, onion powder, red pepper and mushrooms and saute for another 2-3 minutes until mushrooms are cooked. Toss in the raisins and greens and cook until greens are wilted, a minute or so.
3. Remove from heat, season with salt and pepper if needed and toss with cheese and nuts/seeds.  Serve while warm and enjoy!

Serves 2 as a meal, 4 as a side dish (or one really hungry person)

Entry filed under: Gluten Free, Lunch, Main Dish, Refined Sugar Free, Vegan, Vegetarian. Tags: , , , , , , , , .

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13 Comments Add your own

  • 1. Heidi @ Food Doodles  |  February 19, 2012 at 10:55 am

    This looks so pretty, the squash looks delicious – especially the parts that got all nice and brown 🙂 Yum! Love the goat cheese too!

    • 2. naturalnoshing  |  February 27, 2012 at 12:02 pm

      Thanks Heidi! everything is better with cheese on it and it pairs well with the butternut squash…I have developed an adoration for goat cheese, so creamy and doesn’t upset my tummy like regular dairy cheese does! Funny how I still eat regular cheese though…I just can’t help it, so good!

  • 3. Running For Today  |  February 19, 2012 at 12:27 pm

    YUM! This is a great idea for Meatless Monday 🙂

  • 4. Lou  |  February 20, 2012 at 1:33 am

    Oh goats cheese is one of the things I REALLY miss being a vegan… so salty, creamy and delicious! This looks fantastic… love the addition of raisins 🙂

    • 5. naturalnoshing  |  February 27, 2012 at 12:08 pm

      Thanks Lou! I am not sure I could do without goat cheese…it’s just so creamy and salty and delicious like you said! They need to come out with a vegan version for you though that might satisfy the craving! Raisins add a nice subtle sweetness that pairs well with the tang of the cheese!

  • 6. Tasty Yummies  |  February 20, 2012 at 4:21 pm

    This looks incredible. I love all the colors. Great combination of so many of my favorite ingredients, too. I can’t wait to make this. Thanks for sharing, your photos are beautiful.

  • 7. Sonia The Healthy Foodie  |  February 25, 2012 at 7:15 am

    WOW, I think I’m way behind again on my blog reading. This looks amazing, and is right in line with the way I’m eating now. LOVE the addition of raisins, nuts and goat cheese. I am so making this right THIS week!

    Can’t wait!

    You know what else I can’t wait for? An update on the froyo business! I really hope things are going well!!! (And I still wish I could just drop by for a bowl or five…)

    • 8. naturalnoshing  |  February 27, 2012 at 12:28 pm

      I posted an update yesterday just you Sonia 🙂 Enjoy the hash, I can’t resist anything with goat cheese and squash, the raisins and nuts add a little something extra too!

  • 9. Sonia The Healthy Foodie  |  March 2, 2012 at 10:15 am

    OK, I need to add something here… That last photo? I just want to sneakily pick that mushroom with my fingers and shove it in my mouth before anyone can see me. It just looks THAT good! 😀

    • 10. naturalnoshing  |  March 5, 2012 at 12:35 pm

      haha you always make me smile Sonia 🙂 I would totally let you pick that mushroom off the plate…I won’t tell! 🙂

  • […] posted this absolutely gorgeous Butternut Squash Skillet Hash a little while ago and as soon as I caught a glimpse of it, I  knew I HAD to make […]

  • 12. Stephanie  |  April 10, 2012 at 4:41 pm

    I have a butternut squash sitting on my counter too. I have never made anything with one before and this sounds amazing. I have a silly question, do you peel the skin and then cut it up? Thanks

    • 13. naturalnoshing  |  April 14, 2012 at 2:55 pm

      Hi Stephanie! I think it’s easiest to peel the skin first 🙂 If you cut off the top and bottom of the squash so it sits flats, that really helps, and you can cut the “neck” of the squash off the rounder bulb part (that has the seeds) and that also helps too! I hope this helps and that you enjoy this as much as I did! 🙂


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