Butternut Squash and Chorizo Hash

Sweet squash and browned chorizo share one skillet in this savory hash. Lime and cilantro brighten the finished dish.

Ingredients

• 1 tablespoon extra-virgin olive oil, or more

• 8 ounces fresh chorizo, casings removed

• 1 pound butternut squash (about half a medium squash), peeled and cut into 1/2-inch pieces (about 4 cups)

• 1 medium onion, coarsely chopped

• Kosher salt

• Lime wedges and cilantro leaves with tender stems, for serving

Directions

1. Heat oil in a heavy skillet over medium-high heat. Break up the chorizo as it cooks, about 5 minutes. Cook pork or beef chorizo to 160°F; poultry chorizo needs 165°F. Lift it into a bowl, leaving the fat behind.

2. Cook squash and onion in the same skillet for 10–15 minutes, stirring occasionally, until tender and browned. Add oil if needed.

3. Return chorizo to the skillet and season with salt. Finish with lime juice and cilantro; serve with extra lime wedges.

Recipe source: Anna Stockwell, Bon Appétit