Name: Squash and Chorizo Hash
Yield: 4 servings
Ingredients: 1 Tbsp. (or more) extra-virgin olive oil; 8 oz. fresh chorizo, casings removed; 1 lb. butternut squash (about ½ of a medium squash), peeled, cut into ½" pieces (about 4 cups); 1 medium onion, coarsely chopped; Kosher salt; Lime wedges and cilantro leaves with tender stems (for serving)

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Photo by Alex Lau, food styling by Sue Li

Top this sweet and spicy hash recipe with eggs for breakfast or fold it into tortillas for a taco with some sour cream and hot sauce on top and you’ve got dinner.

Butternut Squash and Chorizo Hash

Recipe notes