Chef Tee’s Butternut Squash Hash

Serves 2 to 4
Prep time: 5 minutes; cooking time: 15-to-20 minutes

  • 3 cups butternut squash, diced into ½ – inch cubes
  • Large pot of salted boiling water (enough to cover squash)
  • ¼ cup canola oil
  • ½ cup onions, diced
  • ¼ cup dried cranberries
  • Salt & Pepper to taste
  • ¼ cup sliced almonds
  • 1 Tbsp. agave nectar
  • ¼ cup roasted garlic cloves, roughly chopped
  • 1 tsp. lemon zest
  • 1 Tbsp. parsley, roughly chopped


  1. Add squash to boiling water; cook over medium-high heat until almost done (about 5 minutes); drain squash.
  2. In large skillet, heat oil over medium-high heat; add squash, onions; cook a few minutes; add dried cranberries, almonds, agave nectar, garlic.
  3. Cook until squash is browned, caramelized, oil evaporates (about 5-to-10 minutes) (use rubber spatula to toss squash mixture every few minutes, so doesn’t stick.
  4. Season w/Salt & Pepper; toss in lemon zest, parsley.
  5. Serve w/Liquid Amino Marinated Wild Atlantic Salmon.

*Note — Reserve squash water and substitute it for plain water in your rice recipe; this will add great flavor.

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