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)
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.
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.