Name: Butternut Squash and Chorizo Hash
Yield: 4 serving
Ingredients: 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); 1 medium onion, coarsely chopped; Kosher salt; Lime wedges and cilantro leaves with tender stems (for serving)

Cubed squash and crumbled chorizo hash on marble plate topped with sunnyside egg cilantro and lime wedges.

Photo by Alex Lau, Food Styling by Sue Li

Top this sweet and spicy hash recipe with eggs for breakfast or fold it into tortillas for a taco with some sour cream and hot sauce on top and you’ve got dinner.

Recipe information

Yield
4 serving

Ingredients

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)

1 medium onion, coarsely chopped

Kosher salt

Lime wedges and cilantro leaves with tender stems (for serving)

Preparation

Step 1
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.
Step 2
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.