Butternut Squash and Chorizo Hash

Name: Butternut Squash and Chorizo Hash
Yield: 4 servings
Ingredients: 1 1 Tbsp. (or more) extra-virgin olive oil; 1 8 oz. fresh chorizo, casings removed; 1 1 lb. butternut squash (about 1/2 of a medium squash), peeled, cut into 1/2" pieces (about 4 cups); 1 1 medium onion, coarsely chopped; 1 Kosher salt; 1 Lime wedges and cilantro leaves with tender stems (for serving)

From the kitchen of Carly

Crispy chorizo and caramelized butternut squash come together in one cast iron skillet. The squash softens while browning at the edges, catching all the chorizo fat. Finish with bright lime and cilantro for balance.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

11 Tbsp. (or more) extra-virgin olive oil
18 oz. fresh chorizo, casings removed
11 lb. butternut squash (about 1/2 of a medium squash), peeled, cut into 1/2" pieces (about 4 cups)
11 medium onion, coarsely chopped
1Kosher salt
1Lime wedges and cilantro leaves with tender stems (for serving)

Instructions

Heat oil in a large heavy skillet (preferably cast iron) over medium-high. Cook chorizo, breaking up into small pieces with a wooden spoon, until browned and cooked through, about 5 minutes. Transfer to a bowl with a slotted spoon; reserve skillet with fat.
Add butternut squash and onion to reserved skillet and cook over medium-high, adding more oil if needed and stirring occasionally, until golden brown and tender, 10, 15 minutes. Stir in chorizo and season with salt. Squeeze a lime wedge over and top with cilantro. Serve with additional lime wedges for squeezing over.