This is another one that I found in my blog drafts from two years ago (see also creamy mashed garlic cauliflower ;)). Too good not to share! I really thought I had already shared it! Just didn’t hit publish. Better late than never. These are a great option for breakfast, but my personal favorite way to eat them is as a side dish for dinner! They are crispy on the outside, soft in the inside, and the onions are the perfect accompaniment for a well balanced [almost] hashbrown. And I just love butternut squash and they are a lot better for you than potatoes, so this made perfect sense to me!
Butternut Squash Hashbrowns
2 cups butternut squash, already tender and cut into 1/2″ cubes (I used frozen)
1 tsp extra virgin olive oil
1 tsp sea salt
1 tsp your favorite hamburger seasoning (I used Buck Seasoning – yet it’s redneck, but it’s delicious so I don’t care!)
Slice the onion and cut each slice in half. Add the onions into a saucepan with the olive oil. Cook on low until transparent. Add the cubed butternut squash and move up to medium/high heat. Add salt and seasoning at this point. Keep turning until majority of squash has been browned.
Remove and serve!
This recipe is linked to Friday Favorites, Fight Back Friday, Gluten Free Friday, Foodie Friday, Handmade Hangout Party, Real Food Recipe Roundup, Gluten Free Wednesday, Inspire Me Wednesday, Allergy Free Wednesday, Full Plate Thursday,