Name: Butternut Squash Hash
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 1 Medium Red Potato, cubed (about 1 cup); 1 Small Butternut Squash, cubed (about 2 cups); 2 Tbsp Melted Ghee or Olive Oil; 1/4 Cup Parsley, chopped and loosely packed; To Taste Salt u0026 Pepper

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This delightful butternut squash hash is a vibrant medley of earthy sweetness and savory notes. With just four simple ingredients—butternut squash, red potatoes, ghee (or olive oil for a vegan twist), and fresh parsley—you can whip up a satisfying side dish or pair it with a fried egg for a healthy and filling breakfast.

Roasting the butternut squash in the oven brings out the natural sweetness, and roasting the red potatoes will add a slight crunch to the dish. The ghee (or olive oil for a vegan option) adds a rich, savory depth and dose of healthy fats to the dish. A final touch of fresh parsley brightens each bite and adds a touch of freshness to the hearty flavors of this butternut squash hash. This is one of my favorite Fall sides, but my family loves it so much (and I love how easy it is) that I make it anytime I can get my hands on butternut squash!

Details

Servings

6 Servings

Prep time

10 Minutes

Cooking time

25-35 Minutes

Calories

98 kcal

Ingredients:

My favorite thing about this dish is how few ingredients it takes to throw together! You’ll only need 4 ingredients, or 6 – if you count salt and pepper:

1 Medium Red Potato, cubed (about 1 cup)
1 Small Butternut Squash, cubed (about 2 cups)
2 Tbsp Melted Ghee or Olive Oil
1/4 Cup Parsley, chopped and loosely packed
To Taste Salt & Pepper

How to make a roasted Butternut Squash Hash

Set the oven to 400° then wash and cube the red potato and peel, wash, and cube the butternut squash.
In a large bowl, combine the cubed vegetables with the melted ghee OR olive oil. Mix well to ensure each piece is well coated.
Line a baking sheet and spread out the cubed butternut squash and cubed red potatoes evenly. Then, sprinkle with salt and pepper and bake the butternut squash hash until the butternut squash starts to look caramelized and the red potatoes are golden brown. About 25-35 minutes.
Remove from the oven and top with fresh chopped parsley. Transfer to a large bowl and serve immediately.

Storage tips:

Store this butternut squash hash in an airtight container in the refrigerator for up to 3 days. Store in an airtight container in the freezer for up to a month.

To reheat, add the hash to a pan on the stove and cook until warm.

Butternut Squash Hash

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Course: SidesCuisine: AmericanDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

kcal

Total time

minutes

This butternut squash hash is not only a celebration of simple ingredients but also a testament to the beauty of minimal cooking.

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Ingredients

1 Medium Red Potato, cubed (about 1 cup)
1 Small Butternut Squash, cubed (about 2 cups)
2 Tbsp Melted Ghee or Olive Oil
1/4 Cup Parsley, chopped and loosely packed
To Taste Salt & Pepper

Directions

Set the oven to 400° then wash and cube the red potato and peel, wash, and cube the butternut squash.
In a large bowl, combine the cubed vegetables with the melted ghee OR olive oil and mix well to ensure each piece is well coated.
Line a baking sheet and spread out the cubed butternut squash and cubed red potatoes evenly. Sprinkle with salt and pepper and bake until the butternut squash starts to look caramelized and the red potatoes are golden brown. About 25-35 minutes.
Remove from the oven and top with fresh chopped parsley. Transfer to a large bowl and serve immediately.