Butternut Squash and Chicken Chorizo Hash

Sick of butternut squash yet this season? Me neither. But seriously, it doesn’t have to be all butternut squash soup all day. Transform the humble squash into a powerhouse with this hash, decked with meaty chorizo and brightened with lime. And put an egg on it, obvs. Breakfast is served.

Butternut squash and chicken chorizo hash

2 tablespoons (or more) olive oil
8 ounces fresh chicken chorizo
1 pound butternut squash (about 1/2 of a medium squash), peeled, cut into 1/2-inch pieces
1 onion, chopped
Salt
Pepper
4 eggs
Lime wedges and cilantro leaves, for serving

1. Heat 1 tablespoon oil in a large heavy skillet (preferably cast iron) over medium-high. Cook chorizo, breaking up into small pieces, until browned and cooked through, about 7 minutes. Transfer to a bowl with a slotted spoon; reserve skillet with fat.

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, about 15 minutes. Stir in chorizo and season with salt. Squeeze a lime wedge over and top with cilantro.

3. In the meantime, heat remaining tablespoon oil in a medium skillet over medium heat. Fry eggs sunny-side up until whites are cooked through and yolks are still runny, about 5 minutes. Season with salt and pepper.

4. Divide hash among four plates and top each with an egg. Serve with additional lime wedges for squeezing over.

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