I've made this 5-Ingredient Fall Butternut Ham Skillet twice this week already, and I'm in love with its simply tastiness. It's been my go-to breakfast since I needed to use up the butternut bulbs I have leftover from turning the necks into "zoodles."
Well, I guess they aren't zoodles, per se. They're "Boodles," right?
Anyway, I digress, the bottom line is, it's butternut season, and I am ALL ABOUT IT. I can't get enough of this squash, and it disturbs me I can't get the rest of the family on board. Not one of them shares my passion for butternut squash. NOT ONE!
Ugh.
Anyway, this is a simple way to put any leftover butternut to use, or you could double/triple this recipe for a weekly meal prep lunch.
Here's what I did...
Like these flavors? Try my Fall Breakfast Hash!
Ingredients
- 200 g raw butternut squash cut into small cubes
- pinch of salt
- 3 oz ham but into small cubes
- ½ tsp pumpkin pie spice
- ground red pepper to taste
Instructions
Heat a non-stick skillet over medium-high and spritz it with non-stick cooking spray.
Add the butternut with a pinch of salt to the skillet and leave it alone for a minute allowing the bottoms to caramelize. Toss and cook again for a minute before tossing. Repeat this process for 5 minutes. By this time the squash should have some nice color to it.
Add the ham and pumpkin pie spice. Toss together and repeat the same process as above waiting 1 minute before each toss. Allowing the ham to carmelize a little as well.
After 2-3 tosses with the ham, cover and lower the heat to medium-low. Let it continue to cook for 8-10 minutes until the squash softens. Try not to lift the cover so it has time to steam.
Scoop all the yummy goodness out of the skillet and enjoy!
📖 Recipe
5-Ingredient Fall Butternut Ham Skillet
Ingredients
- 200 g raw butternut squash cut into small cubes
- pinch of salt
- 3 oz ham but into small cubes
- ½ teaspoon pumpkin pie spice
- ground red pepper to taste
Instructions
- Heat a non-stick skillet over medium-high and spritz it with non-stick cooking spray.
- Add the butternut with a pinch of salt to the skillet and leave it alone for a minute allowing the bottoms to caramelize. Toss and cook again for a minute before tossing. Repeat this process for 5 minutes. By this time the squash should have some nice color to it.200 g raw butternut squash cut into small cubes, pinch of salt
- Add the ham and pumpkin pie spice. Toss together and repeat the same process as above waiting 1 minute before each toss. Allowing the ham to carmelize a little as well.3 oz ham but into small cubes, ½ teaspoon pumpkin pie spice, ground red pepper to taste
- After 2-3 tosses with the ham, cover and lower the heat to medium-low. Let it continue to cook for 8-10 minutes until the squash softens. Try not to lift the cover so it has time to steam.
- Scoop all the yummy goodness out of the skillet and enjoy!
Notes
- I've been buying deli ham when it's on sale and asking them to cut me a thick slice or two just for recipes like this. It makes a great egg scramble/ omelet addition as well!
- If you have an electric stove you may want to lower the heat when you add the ham since it stays hot longer. I have gas so my temperature changes are immediate.
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