Butternut Squash Pieces make a great substitute for potatoes in this quick and easy hash with zesty Andouille sausage and our Aleppo-Style Chile Flakes.
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Ingredients
Makes 2 servings
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1 Cup Butternut Squash Pieces
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2 Cups Water, boiling
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1 Tablespoon Olive Oil
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1/2 Pound Andouille Sausage, diced
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1/2 Onion, small diced
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1/2 Red Pepper, small diced
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2 Garlic Cloves, minced
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1 Teaspoon Thyme, chopped
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1 Teaspoon Smoked Sweet Paprika
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1/2 Teaspoon Aleppo Style Red Chile Flakes
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1/2 Teaspoon Kosher Sea Salt Flakes
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1/2 Teaspoon Ground Black Pepper
Directions
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Soak Butternut Squash Pieces in boiling water while preparing other ingredients.
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Heat large skillet over medium heat and add olive oil. Add sausage, and let brown for 3 minutes. Add onion and red pepper, and cook for 4 minutes, stirring once or twice.
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Drain squash pieces and add to skillet along with garlic, thyme, paprika and Aleppo-Style Chile Flakes. Stir hash lightly and season with salt and pepper. Continue cooking until everything is light brown in color. Add small amount of water to pan if too much browning occurs but do not turn down heat. Hash should be dry and slightly crisp.