Ohhhh fall is coming and so are some of my favorite squashes!
Butternut.
Delicata.
Acorn.
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 | |||
| Calories | Fat | Fiber | WWPs | |
| 125 | 2g | 4g | old: 2 | new: 3 |
| Sugar | Sat Fat | Carbs | Protein | |
| 5g | 0g | 26g | 3g | |
Just made this and its so good! Love how its chunky and smooth all at the same time. I'll be making this again. Yay Squash!
I made this three times in the last week, it is that easy and good! Thanks for another winner!
I freaked out the other day when I saw the Delicata in the grocery store next to my work. I tried it for the first time because of a post you did. LOVED IT. I must buy some this weekend. Need to branch out and buy a lot more....can not wait for cooler weather.
Lauren - I buy the "real" bacon bit or pieces. They come in bags and are sold next to the bacos. LOVE them. Always have a bag in my fridge to add that bacon flavor with less fat and mess.
First, this looks amahzing, I'll have to try immediately as well as the Spaghetti Squash Tomato Bake that I somehow missed! Second, you're too funny. DCFS said you're a little low on the priority list when I called, there are a lot of people ahead of you on the "home visit" list.
what kind of bacon bits do you use? I have bacos at home somewhere, but they are the crunchy kind - it looks like you have the real bacon bits - the ones that are soft?
ROFLMAO!!!!!!! I needed that! thanks! I gave up trying to cut fresh squash after one time, even with a sharp knife! I decided buying frozen cut butternut was cheaper than hiring a personal trainer..anyway, when I use it in any recipe it always turns to mush. THe taste is great but the texture turns my husband off, me I don't mind.. is there a trick to keeping it firmer when using? I tried roasting it and I also used it to make that pumkin recipe with spinach and the laughing cow cheese. Delish but mushy..help, Roni!
I have always had an aversion to squash, but I am tempted to finally try Butternut squash, last winter I would roast it to make purees for my then infant daughter and it would smell so good! I think this may be the recipe to try, I'll let you know how I make out when I finally get around to trying it!
Nope, no roasting! Made it just like above. It softens real quick when you add the water and cover.
Did you have to roast the squash first or did it soften entirely in the skillet?
I'm making butternut squash as I write this! I am going to add some turkey bacon. Thanks for the idea!
This looks SO good! I wouldn't think to pair bacon bits with butternut squash. I always make my butternut squash sweet. I'll have to try it this week.
BTW, I stumbled upon your blog recently and love it! I just made your spaghetti squash tomatoe bake and it was delicous!!
Well you know how the internet is. Nothing gets passed the wackos who think I actually left my child there, walked away when the phone rang, lit a cigarette all while he proceeded to stab himself, choke on the squash and fall off the counter cracking his skull.
lol sorry.. can you tell I've been hardened by living a life on the internets?
I literally just LOL'd at the child services note. Sounds exactly like something I'd say. I'm glad to know someone else has my demented sense of humor 😉