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.
Butternut Squash Home Fries
Ingredients
- 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
Instructions
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Heat oil in a large skillet over medium-high heat. Add onion and butternut squash, onion and old bay.
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Flip a few times to distribute the ingredients and coat everything with oil.
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Continue cooking for 15-20 minutes, until squash cubes are browned and tender, flipping every few minutes.
I love me some butternut squash! Butternut squash risotto is one of my favorite fall recipes. :) Using it for home fries is a great idea!
Looks amazing and perfect for fall!
Thanks Millie! This is definitely a good one for a fall breakfast. :)
I was introduced to butternut squash only a couple of years ago. It was roasted and delicious but now I'm looking for more recipes to try and this sounds perfect. Thanks.
Yeah, roasting is what I usually do, I ended up with so much butternut squash this year that I had to branch out a bit. I hope you get to try this out - and enjoy it! :)
This was a great recipe to build off of. We added tri colored bell peppers, fresh garlic, all sorts of herbs, sea salt and Kale sometimes spinach!! Mmm mmm good! My very first time trying butternut squash was this way.
Those sound like delicious additions! Glad you enjoyed it - thanks Crissy!
I used kabocha squash. I usually serve with caramelized onions on the side for those who want them. For some reason I don't like onions at breakfast. Seasonings vary depending on my mood and I like them crisp so they go into the broiler at 450° before serving. These don't have to be just for breakfast. They go great with grilled meats and chicken, burgers and sliders, grilled cheese, etc. Fun food!! Definitely use in place of roasted potatoes or fries. Thanks!
I LOVE kabocah squash! I'll have to try it next time! Glad you enjoyed these!