Butternut Squash Hash

Serves: About two to three

Gluten-Free, Soy-Free, Oil-Free, Grain-Free, Nut-Free, Vegan (of course!)

This Butternut Squash Hash is the perfect plant-based meal to enjoy for breakfast, lunch, or even for dinner (do I smell plant-based burgers with a side of Butternut Squash Hash?!). I love this dish because it is filled to the brim with nutrient-dense veggies that will nourish and fuel your body, while still oozing with tasty flavor!

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Ingredients:

  • One medium butternut squash
  • One red bell pepper
  • One small-to-medium red onion
  • Two cloves of garlic
  • Four large handfuls of spinach
  • 1/8 of a tsp. of garlic powder
  • One sliced avocado, for serving
  • Pinch of salt and pepper (to taste)
  • Optional: a pinch of smoked paprika
  • Water for cooking

How to make:

  1. Peel the skin off of the butternut squash, then slice the squash in half lengthwise, and scoop out the seeds.
  2. Chop the squash into 1/2-inch cubes, then place them in a large pan with 1/4 of a cup of water over medium-high heat. Stir every few minutes to prevent burning.
  3. While the squash cooks, dice the onion and red bell pepper, and mince the garlic.
  4. Add the onions, peppers, spinach, and garlic to the butternut squash, then sautée them until everything has evenly cooked through. Add water as needed for sautéeing.
  5. Add the salt, pepper, garlic powder, and smoked paprika (if using) to the pan, and stir to evenly combine.
  6. Serve with avocado.
  7. Enjoy!

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< Previous Recipe: Raspberry Velvet Cupcakes

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