63g Fat • 11g Net Carbs • 32g Protein
This dish has so much flavor and the best part is that it’s fast and easy to prepare in just 1 skillet. When sauteed properly, butternut squash takes on a potato like texture. Add in Southwestern style spices and you’ve got yourself tons of flavors and textures that satisfy a monster appetite.
- 4 oz Ground Meat
- 1 Egg
- 1/3 Cup Cubed Butternut Squash (1/4″ cubes)
- 2 Tbsp Red Onion
- 2 Tbsp Red bell pepper
- 1/2 Avocado diced
- 1 tbsp Sour Cream
- 1 tsp Lime juice
- 1-2 TBSP Butter or oil
- Chive & Cilantro (finely chopped for topping)
- Ground Cumin Powder
- Ancho Chili Powder or Mexican Chili Powder
- Salt & Pepper to taste
- Optional Chulula Hot Sauce
- Preheat medium saute pan/skillet to medium/high heat.
- Add butter/oil of choice to the pan and the red add butternut squash and onions and allow the butternut squash to brown (3-5 min). Then add red bell peppers and seasonings and allow it to saute until butternut squash is fork tender (another 5 to 10 mins).
- Add (precooked) ground meat or mushrooms for vegetarians. Adjust seasonings to your liking.
- Crack an egg nearly on top of butternut squash hash lower heat and cover with lid. For runny eggs, continue for 3 mins, longer for medium eggs cook longer.
- Dice your of avocado. Add lime or lemon juice, salt and pepper, and chopped chives and cilantro if desired.
- Plate and top with sour cream or shredded cheese.
Notes: Use whatever ground meat you prefer. If using ground chicken or turkey please add more fat as these are leaner meats than pork and beef. If vegetarian consider mushrooms instead of meat and also add back the fat using butter or preferred oil.
I don’t like to waste food and have embraced pre-chopping onions and using those tiny rubbermaid food containers to portion out chopped onions and peppers. This meal was made using left over ground meat, half an avocado that I vacuum sealed to keep fresh, and a small container of chopped red onion and bell peppers from the other day. I forgot about adding shredded cheese but the sour cream made up for it. A few drops of Chulula, a few cilantro and chives and that avocado with lime. I could eat this regularly.