BUTTERNUT HASH BROWNS
From Hungry Girl. I love her healthy twists on some of my naughty favorite foods! I haven't tried this one yet, but it sounds fabulous! UPDATE! We had these for dinner last night and they were AMAZING! It really is important to get the squash as dry as possible - otherwise you'll get mushy hashbrowns! :) Also, the squash cooks down quite a bit, so next time I'll double the recipe since we know we like it now! UPDATE #2: Here's how I prepared the shredded squash. If anyone has a better method, let me know! (This wasn't part of the original recipe from Hungry Girl.) I cut the uncooked squash into 4 large "chunks", and then removed the seeds and shell. I shredded the squash using the "big" side of a box grater. If the "chunks" were too large to manage, I cut them into smaller pieces. (Hope that helps!)
Provided by AnnieLynne
Categories Breakfast
Time 25m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Spread the shredded squash out between 2 layers of paper towels. Press down to absorb as much of the moisture from the squash as possible. Repeat if necessary, until no more water can be removed.
- Toss squash shreds with onion, onion powder, garlic powder, cumin, salt and pepper.
- Bring a small to medium pan sprayed generously with nonstick spray (a 1 to 2 second spray) to high heat.
- Add mixture to the pan and cook for 3 minutes.
- Flip shreds with a spatula and cook for another 3 minutes or so (until cooked and browned).
- Season to taste with more salt and pepper.
- Optional toppings: Ketchup, salsa, etc.
Nutrition Facts : Calories 76.2, Fat 0.2, Sodium 84.3, Carbohydrate 19.4, Fiber 3.2, Sugar 4.3, Protein 1.8
BUTTERNUT SQUASH MASH
Steps:
- Halve 1 large unpeeled butternut squash (about 3 pounds) and cut into thick wedges, discarding the seeds. Toss with olive oil and roast at 400 degrees F until soft, 35 to 45 minutes. Remove the skin. Puree the squash with 3 tablespoons butter; season with salt. Warm a few tablespoons of maple syrup with a pinch of cayenne pepper; drizzle over the mash.
- Use a food processor or immersion blender to puree these veggies-they're too fibrous for a potato masher.
MUSHROOM BUTTERNUT SQUASH HASH
This hash tastes like Thanksgiving and fall; tried something similar at a restaurant, loved it, and came home to recreate it.
Provided by punkim30
Categories Side Dish Vegetables Squash
Time 55m
Yield 4
Number Of Ingredients 10
Steps:
- Heat oil in a saucepan over medium heat until it slips easily across the bottom. Add onion and salt; cook until translucent, about 5 minutes. Add leek. Reduce heat to low and add 1 tablespoon stock if onion or leek start to stick.
- Stir in mushrooms. Cook until starting to brown, about 5 minutes. Add squash, potatoes, and 1/2 cup stock. Add 1 teaspoon sage and 1 teaspoon thyme. Season with salt and pepper. Cover to keep the moisture in; simmer on low, adding more stock if needed, until squash is soft, 20 to 30 minutes. Add remaining sage and thyme halfway through the cooking time.
Nutrition Facts : Calories 109.5 calories, Carbohydrate 17.9 g, Cholesterol 1.5 mg, Fat 3.8 g, Fiber 3 g, Protein 2.6 g, SaturatedFat 0.6 g, Sodium 332.4 mg, Sugar 3.3 g
BUTTERNUT HASHBROWNS MY WAY
I just love Butternut squash, it's my very favorite, I've used it for so many delicious recipes, and this is just one...my family loves these hash browns and I hope you do as well... Enjoy!
Provided by Cassie * @1lovetocook1x
Categories Other Breakfast
Number Of Ingredients 6
Steps:
- Peel your squash with a knife or potato peeler. Cut in half and take out the seeds - (can save and roast them if you like). I used my mandolin to julienne or can use food processor. Have also used a grater.
- In a large skillet -Pour enough oil or bacon grease into skillet to coat the bottom of the pan. Heat oil to hot but not smoking. Add the onions, and cook roughly 3 minutes, stirring occasional. Now, add the squash tossing a time or two and allow to cook for a couple of minutes or until the bottom starts to brown. Continue cooking until cooked through and somewhat caramelized.
- Add in the brown sugar or syrup - Flip and stir and repeat until all of the squash is lightly browned and a little crispy. Sprinkle with salt, pepper. If using bacon, add now and serve immediately. These go great with eggs or great as a side dish with basically any meat entree.
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