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Butternut Squash Hash with Mexican Chorizo and Eggs

January 16, 2011 by Nicole 38 Comments

Butternut Squash Hash with Mexican Chorizo and Eggs

This Sunday morning breakfast experiment turned out so well that even though I don’t have an exact recipe, I felt compelled to share the ingredients and basic outline so that you can experiment and create your own recipe.

When I was a kid, Sunday seemed like the worst day of the week – my sister and I trudging to Sunday school in uncomfortable dresses and too-tight shoes, having to help my mom with housework in the afternoon, nothing on television but Westerns, and the knowledge that once the long, boring day came to an end, I would have to wake up and go back to school.

Sundays are different now.

I wake up early to make sure the day lasts as long as possible, but it always starts nice and slow and usually the same way – on the couch under my favorite blanket watching CBS Sunday Morning and sipping coffee with a snoring Boston Terrier on one side and occasionally, if she’s feeling up to it, a ridiculously fluffy cat on the other.

Then comes breakfast.  I’ve always loved big weekend breakfasts, and whether I’m cooking for friends or eating alone, Sunday is my day to indulge.  So as soon as the CBS Sunday Morning nature segment ends, the TV is turned off, I break out the cast iron skillets, and begin my search for breakfast ingredients.

I had some chorizo left over from yesterday’s breakfast burritos – warmed tortillas filled with potatoes, chorizo, eggs, and cheese.  I would have happily repeated the meal this morning but realized I was out of potatoes.  Then the butternut squash caught my eye – a short, squat little squash from my Dad’s garden that has been waiting patiently for weeks on the bottom shelf of the pantry next to the more popular potatoes.

Butternut squash and chorizo?  Sure, why not?  I proceeded to make a hash very similar to my Cumin-Scented Sweet Potato Hash, swapping in butternut squash for sweet potatoes, chopping the onions instead of slicing, and leaving out the cumin (chorizo is already heavily spiced, so I kept it simple).

Since I wasn’t cooking for a crowd, I only used half of a medium butternut squash, half a large red onion, and about 4 ounces of fresh chorizo, squeezed from its casing.  After the squash and onions were soft and slightly browned, I stirred in the  chorizo and cooked, stirring occasionally, until the sausage was cooked through.  Then I made a couple of holes in the hash to hold some fresh-cracked eggs.  I stuck the whole thing in a 350-degree oven and let it bake just until the whites of the eggs were set.

It was delicious.  And after I topped it with some aged Gouda and popped it under the broiler to melt the cheese, it was even better.  I made Sourdough French Toast, too.

Since the butternut squash is pretty sweet, I might use half potatoes and half squash next time.  I’d also like to try stirring in some fresh chopped herbs at the end.  What would you do to make this recipe your own?

Enjoy your Sunday.

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Filed Under: Breakfast/Brunch Tagged With: butternut squash, chorizo, eggs

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Reader Interactions

Comments

  1. Olga @ MangoTomato says

    January 16, 2011 at 1:07 pm

    Love breakfasts like these. Anything with eggs is great, and then you add chorizo!!! I'm rediscovering my cast iron skillet lately: surprisingly good for fish.
    Reply
  2. Jenny Flake says

    January 16, 2011 at 2:18 pm

    Wow Nicole, this looks so crazy good! That photo has me drooling :)
    Reply
  3. Michelle DT says

    January 16, 2011 at 2:25 pm

    WOW...thanks looks so good! I want!
    Reply
  4. Jammy Chick says

    January 16, 2011 at 4:55 pm

    The butternut gives this a beautiful color. I have about 15 squash waiting to be used (the garden went a bit crazy last fall) and this looks like a great way to add variety to the usual roasted or soup options I have been relying on.
    Reply
  5. Laurie says

    January 16, 2011 at 5:44 pm

    Now that's my kind of breakfast!
    Reply
  6. Ang says

    January 16, 2011 at 8:12 pm

    Mmmm this looks great! I did the breakfast thing today too and it was perfect. Love the idea of butternut in that hash. Yum!
    Reply
  7. Talar says

    January 16, 2011 at 8:15 pm

    YUM! I love the idea of mixing in butternut squash when making a hash. Did it come out watery at all? Sometimes I find that sauteeing squash brings out a lot of water and things don't get as caramelized as I would like. Either way, you made this one look extremely delicious, combining some of my most favorite flavors.
    Reply
  8. Amber says

    January 16, 2011 at 11:47 pm

    Great recipe! Look wonderful.
    Reply
  9. Allie says

    January 17, 2011 at 12:56 am

    I'm not sure how much better this recipe can get! Maybe add some fresh pepper slices? I bet cilantro would taste amazing on top! Such a great way to start the day.
    Reply
  10. Samantha Angela @ Bikini Birthday says

    January 17, 2011 at 6:50 am

    Wow, it sounds like Sunday breakfast came together really well for you! Maybe I'll make this for my husband on his birthday!
    Reply
  11. Carrie says

    January 17, 2011 at 7:52 am

    Oh wow, this looks so wonderful! In my opinion, you can't go wrong with chorizo and butternut squash :) I'm always looking for new breakfast recipes that are savory and low on the refined carbs. I might try this out next weekend!
    Reply
  12. Lora says

    January 17, 2011 at 8:33 am

    This looks like a piece of breakfast heaven. Wow love the idea of using the butternut squash.
    Reply
  13. Rachel says

    January 17, 2011 at 9:47 am

    Looks so good! I've recently started a blog similar to "Pinch My Salt." Please come and take a look, I'd like to hear your feedback too! Thanks
    Reply
  14. Norts says

    January 17, 2011 at 9:48 am

    Yes please! :)
    Reply
  15. Jaye says

    January 17, 2011 at 1:25 pm

    OMG.........can't type and drool..........
    Reply
  16. Lisa@Smart Food & Fit says

    January 17, 2011 at 7:21 pm

    Looks like a yummy Sunday breakfast to me!
    Reply
  17. Gluten Free Diva says

    January 17, 2011 at 10:10 pm

    Damn, that looks terrific! And so darn gluten free!
    Reply
  18. Nick (Macheesmo) says

    January 18, 2011 at 9:15 am

    Lordy that looks good. Nice work with the eggs also!
    Reply
  19. Living in the Weeds says

    January 18, 2011 at 1:20 pm

    Amazing, what a great breakfast...or lunch...or dinner.
    Reply
  20. The Teacher Cooks says

    January 18, 2011 at 1:41 pm

    I don't know that I would change the recipe. Sounds delicious!
    Reply
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