Butternut Squash Beef Hash
The temperature rose to 86 degrees today, but if you ask me, anything after September 1 is legitimately fall (even if my child keeps asking if it's fall, and I must say "no" because technically, it equinox is Sept. 23).
However, the little organic farmstand near us had butternut squash and so I pushed on the brakes and toted one off.
I love all things about squash (especially in brownie form), but it can take awhile to cook. So, I especially love this dish that doubles as a protein-packed dinner in 15 minutes flat.
Well, I didn't get a picture of the prepared meal, but for good reason! Isaiah's sister Helen dropped in to town the evening we made this, and we were able to serve it up (doubling it quickly!) for seven. So, maybe you can send me your finished photo of this recipe and I will feature it here!?
All confirmed that it was a hearty meal. I hope you love it, too!
Butternut Squash Beef Hash Recipe
- 1 peeled and cubed
- 1 lb. ground beef
- 1 tablespoon each: paprika, cumin, nutmeg (Swedes put nutmeg in every beef dish), fresh ground pepper, and salt
- 2 tablespoons of cooking oil*
- 1 medium onion
- 2 cloves of fresh garlic (or an entire clove, I won't judge)
- Fresh herbs, red pepper flakes, or sour cream, to serve
Add *tallow, butter, or coconut oil (or other favorite cooking oil) and saute the onion and garlic in a dutch oven or cast iron with lid. Add in the ground beef on medium heat. When almost browned, add in cubed and peeled butternut squash. Top with your dried spices, and cover for about 10 minutes (or until the squash is fork tender). To serve, add a handful of chopped fresh herbs (like rosemary, thyme, or sage) or a scoop of sour cream. Enjoy!