One of our Fall favs! Swap out potatoes for butternut squash and your breakfast hash will never be the same.
1 Tbsp. (or more) extra-virgin olive oil
8 oz. fresh chorizo, casings removed
1 lb. butternut squash (about ½ of a medium squash), peeled, cut into ½" pieces (about 4 cups)
1 medium onion, coarsely chopped
Lime wedges and cilantro leaves with tender stems (for serving)
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.
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