Butternut Squash Skillet Hash

I’ve had a butternut squash sitting on my counter for about a month now. I actually forgot it was there since I’ve walked past it so many times that it’s become part of the kitchen decor.

Instead of letting it sit there “looking pretty”, I decided to make two dishes: the first being a vegetarian skillet hash and the other was a soup  substituting butternut for the squash in my spicy kabocha coconut soup recipe !

This hash combines butternut squash with sweet raisins, sauteed mushrooms and creamy tangy goat cheese for a simple but flavor-packed vegetarian meal. I have noted substitutions for a vegan dish and other ingredients for different flavor variations – this is one of those flexible meals so use what you like!

Butternut Squash Skillet Hash

Ingredients

4 cups butternut squash cut in small cubes (1/2 in) or 3 1/2 cups shredded butternut squash (sweet potatoes would also be delicious)
1 1/2 Tbsp coconut oil, olive oil, butter, ghee or Earth Balance (use oil or Earth Balance for vegan)
2 cloves garlic, minced
1/2 tsp onion powder (I was out of onion and had to use a back-up – could sub 1/2 cup diced onion and add while cooking the squash)
dash of crushed red pepper (omit if you don’t like heat)
2 cups sliced mushrooms (I bet red bell pepper would be good too if mushrooms aren’t your favorite)
1/4 cup raisins (cranberries or golden raisins could be subbed)
2 handfuls of baby greens, optional but a variety of color (I used baby spinach, about 2 cups)
3-4 Tbsp goat cheese (or feta) (could use nutritional yeast for vegan for different flavor)
3 Tbsp chopped nuts or seeds (I forgot to add before taking photos, optional but good – I used a combo of walnuts and hemp seeds)
salt and pepper to taste

Directions

1. In a large skillet, heat oil/butter over medium heat. Add squash and season with salt and pepper. Saute for about 9-10 minutes until softened and cooked through, stirring occasionally.
2. Add garlic, onion powder, red pepper and mushrooms and saute for another 2-3 minutes until mushrooms are cooked. Toss in the raisins and greens and cook until greens are wilted, a minute or so.
3. Remove from heat, season with salt and pepper if needed and toss with cheese and nuts/seeds.  Serve while warm and enjoy!

Serves 2 as a meal, 4 as a side dish (or one really hungry person)