Butternut Squash and Chorizo Hash

bon appétit breakfast squash brunch sausage pork butternut squash quick & easy fall

Anna Stockwell

4 serving

Source

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)

Method

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.

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.