Butternut Squash Skillet Hash
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.
Ingredients
- 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
Instructions
- 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.
- 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.
- Remove from heat, season with salt and pepper if needed and toss with cheese and nuts/seeds. Serve while warm and enjoy!