The unfortunate thing about heading into the new year is that it spells the end of the ‘squash season’–Summer and Fall being the prime times to properly satisfy the painful nine-month squash cravings that keep foodies awake through the hours of the werewolves. Or maybe it’s just me…
Here’s my Butternut Squash Hash.
- 1 tbsp ghee
- 1 onion, chopped
- 2 garlic cloves, minced
- 1/2 tsp paprika
- 1/2 tsp cayenne
- 1/2 tsp crushed red pepper flakes
- 2 packed cups shredded butternut squash**
- 1 cup cut-up sausages (precooked)
- 5 cups fresh spinach leaves
** To get shredded butternut squash, find a butternut squash with a long neck. Only shred the neck to avoid butternut squash “guts” and seeds (just save the round part of the squash for another recipe). Before shredding with a grater, make sure to peel the skin off!
In a skillet, heat ghee over low heat until melted. Add in onions, garlic, paprika, cayenne, pepper flakes, salt, and pepper and cook for 10 minutes, stirring often. Afterwards, add in shredded butternut squash, cover skillet with a lid, and let cook for 5 minutes. Mix in sausage and 1 cup of spinach leaves. Cover with a lid and let cook until slightly wilted. Add in another cup of spinach and repeat the process. Do this until all 5 cups of spinach is used. Make the final adjustments with salt and pepper and serve!