Butternut Squash and Chorizo Hash

5 from 3 reviews

This butternut squash and chorizo hash is a terrific breakfast option for a cozy weekend or served for dinner topped with a fried egg.


  • 12 ounces (340 g) chorizo sausage
  • 1/2 cup (80 g) onion, chopped
  • 16 ounces (454 g) cubed squash
  • 1 teaspoon garlic powder
  • 1 teaspoon cumin
  • 2 cups (135 g) kale, stems removed, finely chopped
  • Salt and pepper
  • 1 tablespoon (15 g) lime juice
  • 4 eggs


  1. Remove chorizo from casing and cook in a large skillet for about four minutes. Remove and set aside; keep the drippings in the pan.
  2. Add the onions, and cook, stirring often, for about 3 minutes until golden and soft. Add squash, garlic powder, and cumin to the skillet and continue to cook for 5 minutes.
  3. Add the kale and cook until wilted, about 2 minutes. Remove from heat, add lime juice, and season with salt and pepper to taste.
  4. Prior to serving, cook eggs on a greased medium pan, to your desired doneness, such as over-easy. Place egg over the hash and serve.



Save time by purchasing frozen cubed squash for this recipe. Simply thaw and in-corporate into the recipe.