Butternut Squash and Chorizo Hash

Butternut squash and Chorizo hash

Top the Sweet and spicy hash recipe with eggs for breakfast or fold into tortillas or a taco with sour cream and hot sauce.  



  • 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)


Step 1

Heat up the Arteflame grill. Coat the side plancha with oil. Cook chorizo, breaking up into small pieces with a wooden spoon, until browned and cooked through, about 5 minutes. Transfer to a bowl with a slotted spoon; reserve skillet with fat.

Step 2

Add butternut squash and onion to the grill and cook over medium-high, adding more oil if needed and stirring occasionally, until golden brown and tender, 10–15 minutes. Transfer to the bowl with the chorizo and stir. Season with salt. Squeeze a lime wedge over and top with cilantro. Serve with additional lime wedges for squeezing over.

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