Hi there! Welcome to Flawed yet Functional! I’m Emily, a Type 1 diabetic, managing blood sugar levels and my autoimmune disease through the Autoimmune Protocol. Recently, I successfully reintroduced nightshades (tomatoes, peppers, eggplant). What a victory! Nightshades open so many doors to tasty recipes. Let me show you today my latest dairy-free, gluten-free, and egg-free breakfast: Chorizo Butternut Squash Hash.
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You may not have caught this breakfast sausage recipe. It was a while ago, but I mentioned that we own our own meat grinder. We purchased it prior to the start of the Autoimmune Protocol so that we could control the spices in our sausages. We make our own ground breakfast sausage, breakfast links, and bratwurst regularly.
Well, do you know what we thought of as soon as the nightshades were a success??
Chorizo!!!
For those of you not acquainted with this delectable meat, chorizo is spicy, seasoned, ground pork.
It makes the best tacos, hash, burritos, nachos, quesadillas, etc. etc. If it’s Mexican food, put chorizo in it!
Types of Chorizo
There are two types of chorizo: Mexican-style and Spanish-style.
Mexican-style chorizo gets its distinct flavor primarily from cayenne pepper and oregano and is, therefore, spicy. Oregano? I know, odd, right?! Taste it again with this knowledge and you’ll be able to pick it out! It’s amazing what spices work together!
Spanish-style chorizo is seasoned with paprika and garlic then cured and dried. It is less moist than Mexican style and far less spicy.
We made Mexican-style chorizo because we love spicy! It rocks in this recipe, so make sure to grab the spicy variety from your local grocery store!
Hash Made with Chorizo
So let’s chat a bit about this hash that is centered around chorizo!
The spiciness of chorizo blends well with a sweeter vegetable, like butternut squash or sweet potatoes. These starchy veggies will help to ease the burn of the cayenne if you aren’t used to spicy meat!
I tossed in chopped zucchini and kale to amp up the vegetable content. Chorizo is a very dominant flavor, so likely it will cover any veggies you toss in! If you don’t have zucchini, toss in what you have! Bell peppers and onions, radishes, chayote squash, anything!
[thrive_leads id=’7546′]Serving the Chorizo Hash
My diet is dairy free, so to dampen the spice for myself {ahem} my kids, I topped each serving with a doll-up of dairy free yogurt. The yogurt adds a tasty zing, but it isn’t necessary.
If you happen to have fresh cilantro, green onions, or limes, those would all taste great on this hash too! Chop them up and toss them on!
Hash is my favorite breakfast (or lunch or dinner!) dish to make. It’s warm and hearty, leaving everyone satisfied. Also the leftovers re-heat wonderfully! This Chorizo Butternut Squash Hash is a great recipe to make a huge batch of and eat for several days. Enjoy!
Chorizo Butternut Squash Hash
Egg-free breakfasts are hard to come by, but hash is sure to make you love hot breakfast again! Spicy, hearty, and so flavorful, this Paleo hash is sure to become a favorite for your family!
Ingredients
- 6 cups butternut squash cubed
- 2-3 Tbsp. olive oil divided
- 2 tsp. oregano
- 2 tsp. cumin
- 2 tsp. coarse sea salt less if using fine salt
- fresh ground black pepper to taste
- 1 whole onion chopped
- 4 cloves garlic minced
- 2 lb. Mexican-style chorizo
- 2 small zucchini chopped
- 4 cups kale chopped
Instructions
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Pre-heat oven to 450° and line a rimmed baking sheet with parchment paper.
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In a large mixing bowl, add squash, oregano, cumin, sea salt, and black pepper. Pour in 1 tablespoon of olive oil and stir to completely coat the squash. If it looks dry, add another tablespoon.
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Pour into a single layer on the lined baking sheet then roast for 15 minutes. Stir after 15 minute and continue roasting until squash is beginning to brown and soft all the way through, about 15 more minutes.
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Meanwhile, heat an enameled cast iron dutch oven over medium heat. Add 1 tablespoon of oil then chopped onions. Cook until beginning to brown.
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Bloom the garlic by adding to the pan and stirring until fragrant, about 30 seconds.
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Then add the chorizo and brown until cooked through.
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Add the zucchini with a sprinkle of salt and pepper. Cook for 2-3 minutes or until just beginning to soften.
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Add kale with another sprinkle of salt and pepper. Stir to wilt.
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The butternut squash should be finished by now. Add to the dutch oven, stir and taste for salt and pepper.
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Serve hot with dairy free yogurt, cilantro, green onions, or lime wedges!
Recipe Notes
Each serving of hash has 14 carbs.
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