Raise your hand if you like butternut squash. Raise your other hand if you like chorizo. Ha ha, now you’re staring at your desktop with two hands in the air. But also, you’re about to discover THE BEST recipe ever to make up for the embarrassment. Quick, easy, and actually healthy, this version of a hash is the only version we want to make. It’s a bit spicy, a bit sweet, and a whole lotta yum.
chorizo hash recipe with butternut squash instructions
Yield: Serves 2
This Whole 30-friendly recipe proves that eating healthy doesn’t have to sacrifice flavor — this spicy chorizo hash will delight your taste buds!
- 1 tablespoon coconut oil
- 1 cup diced butternut squash
- 1 cup dice sweet potato
- 14 ounces chorizo pork sausage, diced
- 1 tablespoon crushed red pepper
- 1/4 tsp oregano
- 2/3 cup marinara sauce
- Handful fresh spinach, chopped
- 2 eggs
- Salt, pepper, and any of your favorite spices to taste
- Preheat your oven to 400 degrees.
- Heat a medium-sized ovenproof skillet over medium heat and add the coconut oil. Once the skillet is hot, cook the diced butternut squash and sweet potatoes until they are lightly browned and soft.
- On a second skillet, cook the chorizo. Once cooked and drained, add the chorizo to the butternut squash and sweet potato skillet. Sprinkle in the crushed red pepper and oregano as you cook.
- Add the marinara sauce and spinach. Cook and stir until it’s heated through – about a minute or two.
- To add the eggs, create indents where you want to put each egg and crack each one into the space. Sprinkle salt and pepper over them.
- Put the skillet in the oven and let the eggs bake into the hash, about 15 minutes. Once eggs are cooked, remove from oven and let cool 5 minutes before serving.
- Serves 2 hungry people and makes for amazing leftovers!