These hearty butternut squash home fries are sizzled up in olive oil with onions and spices. A perfect side for a savory fall breakfast.
My boyfriend came home from work with another butternut squash yesterday, so the recipes shall continue. This one came from squash number 2. The new one would be squash number 3. I might try and space the remaining recipes out a bit, but honesty, I’m so keen on butternut squash that I’m having a hard time doing that. I’ll keep you guys in suspense.
This recipe was the result of two little communication errors. First, a friend was telling me about some great new vegetarian place she’d been to for brunch.
“They have butternut squash hash browns!”
“Ohhhh! I’ve got tons of butternut squash. I’m making that!”
“Oh wait. I meant sweet potato hash browns!”
“Already made that. I’m making butternut hash browns. Blogging ’em!”
So that would be the first misunderstanding. The second came to my attention when I proudly presented the skillet of food you see before you to my boyfriend and informed him that I’d made a batch of delicious butternut squash hash browns. He agreed that they were delicious, but informed me that they were technically home fries. I always forget which is which. I think it comes from never eating eggs while dining out. Hash browns and home fries are usually served with eggs. Hash browns are shredded (hashed). Home fries cubed. Got it.
In any event, I’m glad I went with home fries, even if it was an accident. They were perfect! A little bit lighter than potato home fries, and ever so slightly sweeter. I’m discovering new things about butternut squash as I go through developing these recipes. I think it might be my favorite sweet to go with savory. Perfect for a fall breakfast.
- 2 tbsp. olive oil
- 1 onion, sliced
- 1 lb. butternut squash, cut into ½ inch cubes (about 4 cups)
- 2 teaspoons old bay seasoning (or just salt and pepper to taste)
- Heat oil in a large skillet over medium-high heat. Add onion and butternut squash, onion and old bay.
- Flip a few times to distribute the ingredients and coat everything with oil.
- Continue cooking for 15-20 minutes, until squash cubes are browned and tender, flipping every few minutes.