Butternut squash and chorizo hash for a hearty breakfast

Ingredients for Butternut squash and chorizo hash

• 15 ml extra-virgin olive oil

• 225 g fresh chorizo, casings removed

• 450 g butternut squash, peeled, cut into 1.5 cm pieces

• 1 medium onion, coarsely chopped

• kosher salt

• lime wedges, coriander leaves with tender stems (for serving)

How to make Butternut squash and chorizo hash

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

2. Add the butternut squash and onion to the reserved frying pan and cook over medium-high heat, adding more oil if necessary and stirring occasionally, until golden brown and tender, 10–15 minutes.

3. Stir in the chorizo and season with salt. Squeeze the juice of a lime wedge over the mixture and top with fresh coriander.

4. 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.