Butternut and Chorizo Hash
If you haven't discovered the magical world of winter squash yet, you're missing out! Beautiful and versatile with long shelf-lives, winter squash are a local food staple in the colder months. In the recipe below, butternut squash and chorizo cozy up in a frying pan for a warm, sweet and spicy combo. It makes a perfect breakfast or easy dinner on a chilly winter day. If you cube your squash in advance and store it in an airtight container in the fridge, it will be ready to go when you're crunched for time . You can save even more time by sauteing or roasting the squash cubes in advance- then all you have to do is it warm them through while the chorizo and eggs cook, which will take all of about 5 minutes. I don't know about you, but 5 minute meals are my kind of meals! And don't be afraid to swap out that butternut for whatever winter squash you have on hand- acorn, buttercup, hubbard, even pie pumpkins!
Winter Squash Nutrition Information:
Its excellent storability and nutritive value make winter squash an important fall and winter vegetable for the seasonal eater. Winter squash boasts 10 times the vitamin A content of its summer squash relations, and is also an excellent source of potassium. Winter squash is high in fiber and complex carbohydrates, and its versatility means that sweet, warming squash will find its way into your heart...and your tummy.
Winter squash will store at room temperature for at least a month. Store for several months in a dry and cool (50-55 degrees) but not cold location. Bruised or damaged squash will deteriorate more quickly.Nutrition and storage info from Asparagus to Zucchini: A Guide to Cooking Farm-Fresh Seasonal Produce, Third Edition
Butternut and chorizo hash
Recipe by Copper Pot Cooking Studio
1 small butternut squash, peeled and diced small (208 grams)
½ yellow onion, finely diced
½ pound chorizos
alt and pepper, to taste
Triple S Farms out of Stewardson offers chorizo from pasture-raised hogs and delivers across central Illinois.
Check out this list of winter farmers markets across the state where you can pick up farm-fresh ingredients!
Place a cast iron skillet or pan over medium heat. Add butternut squash and onion.
After cooking the butternut squash on all sides for about 5-8 minutes or until squash is soft, add chorizo. Break up chorizo into small pieces and cook until completely cooked through. Add a bit of salt and pepper.
Use a spoon to press in 5 little crevices. Crack eggs into the crevices. Place a lid over the pan and cook until eggs are cooked to over easy (or to preference), about 3-4 minutes.