Butternut Squash and Chorizo Hash

You can enjoy this sweet and spicy hash for breakfast topped with eggs, or for dinner, fold it into tortillas with some sour cream and hot sauce.

Recipe Information Yield: 4 servings

Ingredients:

• 1 tablespoon (or more) extra-virgin olive oil
• 8 ounces fresh chorizo, casings removed
• 1 pound butternut squash (about half of a medium squash), peeled and cut into 1/2-inch pieces (approximately 4 cups)
• 1 medium onion, coarsely chopped
• Kosher salt
• Lime wedges and cilantro leaves with tender stems (for serving)

Preparation:

1. Heat the oil in a large heavy skillet (preferably cast iron) over medium-high heat. Add the chorizo, breaking it into small pieces with a wooden spoon, and cook until browned and cooked through, about 5 minutes. Transfer the chorizo to a bowl using a slotted spoon, and set the skillet with the remaining fat aside.

2. In the same skillet, add the butternut squash and onion. Cook over medium-high heat, adding more oil if necessary and stirring occasionally, until the squash is golden brown and tender, about 10-15 minutes. Return the chorizo to the skillet and season with salt. Squeeze a lime wedge over the mixture and garnish with cilantro. Serve with additional lime wedges on the side for extra squeezing.