There’s a point when you’re about 50% done with the current season, that you remember that the next season exists and is coming. David and I had this moment on Sunday. “Woah! Remember Fall? That will be so fun to wear boots and put nutmeg in every recipe!” I always say my favorite season is whatever one it’s been the longest since we’ve had. Because I miss it! The butternut squash in this breakfast hash is kind of a shout out to Autumn, while still being 100% year round appropriate.
SMOKED HAM & BUTTERNUT SQUASH BREAKFAST HASH
Serves 3-4
1 butternut squash, peeled and cubed
2 tablespoons olive oil
1 green apple, peeled and cubed
1 cup smoked ham, cubed
1/4 cup green onions, sliced
1 teaspoon italian seasoning
1/4 cup dried cranberries
Salt & pepper
Arrange butternut squash on a baking sheet and broil on high for 5-7 minutes. In a large skillet, combine squash, apple, smoked ham, and olive oil over medium-high heat. Season with salt & pepper. Cook until golden brown. Top with green onions and cranberries.
- 1 butternut squash, peeled and cubed
- 2 tablespoons olive oil
- 1 green apple, peeled and cubed
- 1 cup smoked ham, cubed
- ¼ cup green onions, sliced
- 1 teaspoon italian seasoning
- ¼ cup dried cranberries
- Salt & pepper
- Arrange butternut squash on a baking sheet and broil on high for 5-7 minutes.
- In a large skillet, combine squash, apple, smoked ham, and olive oil over medium-high heat.
- Season with salt & pepper. Cook until golden brown.
- Top with green onions and cranberries.
Adapted from Urban Poser.