Now that cooler temperatures have come to stay for awhile, we are enjoying hearty fall dishes to go with it. We never shy away from hot breakfast in our home. You can almost always find a pot of porridge (oatmeal or cornmeal) on the stove or biscuits in the oven. We also love a good hash including this easy sweet potato and butternut squash hash.
A simple 3 ingredient plus oil and spices recipe, sweet potato and butternut squash has goes well with a breakfast of eggs and a yummy meat option. Or for my meatless friends, this hash works great without meat too. And moms, this recipe is a big hit with my kids. When your kids ask for seconds, it is most certainly a healthy food mama win!
A quick note about the sweet potatoes in this recipe. They are not the standard sweet potato we know and love. These are Japanese sweet potatoes. They are delicious roasted, boiled and in this case steamed and then cooked with a little oil. If you see them at your local market, grab a few and give them a try. We love them baked and like standard sweet potatoes, the skin is edible too.
A confession about this recipe… I forgot to pick up a butternut squash when I was at the market so I used a box of frozen butternut squash I had in the freezer. It worked great but I would definitely go with a fresh squash for more depth and texture next time.
Sweet Potato and Butternut Squash Hash
Sweet Potato and Butternut SquashPrint Recipe
- 1 large Japanese sweet potato
- 1/2 of medium butternut squash or 1 box of frozen butternut squash
- 1/4 cup chopped onion
- Mrs. Dash Salt Free Seasoning blend to taste
- Cracked pepper to taste
- Salt to taste
- Crushed dried basil for garnish
- 2 tbsp olive oil
Peel and cut sweet potato into medium pieces
If using fresh butternut squash, also peel and cut 1/2 of the squash into medium pieces
Large dice onion.
Place 1/4 of water and the sweet potato and fresh butternut squash into heated cast iron pot. Cover and steam until just softened. If using frozen butternut squash do not add to this step.
Once water has dissolved, add olive oil, onions and frozen butternut squash.
Cook until soft, stirring every few minutes to avoid sticking.
Season with Mrs. Dash, salt and pepper to taste.
Garnish with crushed dried basil.
A side note: I know this is a breakfast recipe post but I have to know, are you a sweet potato or pumpkin pie fan for the holidays? Me, I love them both so there is no judgement on my end.
What are your favorite fall breakfast or brunch recipes that include sweet potatoes?