Butternut Squash and Chorizo Hash

Ingredients for Butternut Squash and Chorizo Hash

• 1 tablespoon (or more) extra-virgin olive oil

• 230g fresh chorizo, casings removed

• 450g butternut squash (about 1/2 of a medium squash), peeled, cut into 1/2" pieces (about 650g )

• 1 medium onion, coarsely chopped

• Kosher salt

• Lime wedges and coriander leaves with tender stems (for serving)

Heat oil in a large heavy skillet (preferably cast iron) over medium-high. Cook chorizo, breaking up into small pieces with a wooden spoon, until browned and cooked through, about 5 minutes. Transfer to a bowl with a slotted spoon; reserve skillet with fat.

Add butternut squash and onion to reserved skillet and cook over medium-high, adding more oil if needed and stirring occasionally, until golden brown and tender, 10–15 minutes. Stir in chorizo and season with salt. Squeeze a lime wedge over and top with coriander. Serve with additional lime wedges for squeezing over.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.