Ohhhh fall is coming and so are some of my favorite squashes!
I love them all! Of course I'm the minority in my household but I get it. I wasn't on the winter squash bandwagon until a couple of years ago either, so I can't blame them. I only hope my constant consumption will create converts as well.
In the mean time I will make things like this hash just for me and be happy that I don't have to share. 🙂
I happen to have the bulb of a squash left over after making a batch of Butternut Squash Fries last week.
So I cleaned it out made this simple hash.
Note: seeds have been saved and will be dried in the oven for snacking. 🙂
Here's what I did…
- About 3 cups of cubed Butternut Squash (I left the skin on)
- 2 tbsp bacon bits
- Non-stick cooking spray
- Kosher Salt
- ¼ cup of water
- Ketchup for dipping (optional of course)
Cut the squash in about ½ in cubes.
You can peel but I'm finding the skin to soften and add a nice texture to dishes like this.
I also like to vary the size a little. It makes a more rustic dish with some ending up over done and some slightly under.
Let any interested children explore.
Note: This is my call-child-services shot of a 1 year old sitting on the counter, with a stained shirt, near a really large kitchen knife. Please note: no squash was harmed during this photo shoot.
Heat a large skillet over medium-high heat and spray with non-stick cooking spray. Add the cut squash and a sprinkle of salt.
Let it sit for at least 2 minute allow the side of the squash to caramelize a little.
Toss and let it sit again for 2-3 minute.
Repeat at least one more time.
Add the ¼ cup of water and bacon bits. Toss around and cover for 2 minutes.
Uncover and toss again. Pierce a few pieces for desired tenderness.
Pile on a plate and enjoy!
I could have eaten the whole batch but decided to save half for later. It seemed like a more responsible serving and went perfectly with an egg.
|Servings||Amt per Serving|
|2||½ the recipe, about 1 cup|
|125||2g||4g||old: 2||new: 3|