Colorful, mildly sweet, and simple to prepare, these winter squash “hash browns” are a healthier alternative to the typical potato version. A well-seasoned wok works very well for cooking the squash, and a large heavy skillet does, too.
Serves 4
Time: 25 minutes
1 medium butternut squash, peeled, seeded, and cut into large chunks*
2 tablespoons vegetable oil
1 cup diced onions
1 teaspoon dried thyme, more to taste
Salt and freshly ground black pepper
*If you buy prepped butternut chunks, get about 1¼ pounds.
Using the large-holed shredding blade of a food processor, or on the large holes of a box grater, shred the squash chunks to yield about 5 cups lightly packed.
Warm the oil in a wok or skillet on medium-high heat. Add the onions and cook for 3 or 4 minutes. Add the squash, thyme, and a sprinkling of salt, and lower the heat to medium. Cover and cook, stirring every minute or two, until the squash is tender yet firm, 8 to 10 minutes. Season with salt and pepper to taste.
Serve at breakfast next to eggs or Mushroom Tofu Scramble with Truffle Oil. For dinner, the hash browns go well with Black Bean and Quinoa Burgers with Chipotle Ketchup.