Butternut Squash Hash

Carrot oat bran muffins

Ingredients

  • 32 oz. Butternut Squash
  • 4 oz. Diced Carrot
  • 6 oz. Diced Shallots
  • 1 Apple Fuji - Diced
  • 1 tablespoon Green Onion sliced thin on a bias
  • 2 oz. Bacon (2 slices) - chopped
  • 1 oz. Honey
  • 1 oz. Rice Wine Vinegar
  • 1 Tbsp Garlic
  • ½ Tbsp Chili Paste
  • 1 tsp toasted sesame seeds

Directions

  1. In a fry pan add bacon and butternut squash, cook at medium heat. Let the fat render and caramelize the butternut squash. Cook for 15 minutes stirring every so often, keeping the bacon and squash brown.
  2. Add shallots and carrots. Let cook for 10 minutes, add chopped garlic, diced apple, and chili paste. Let cook for 2 minutes and stir. Deglaze pan with honey and rice wine vinegar.
  3. Add sesame seeds and green onion. Stir, serve and enjoy!!

Nutrition Facts:

Serv. Size: 1.5 cups | Servings: 6 cups | Amount Per Serving: Calories 306 | Total Fat 6.6g | Sat. Fat 2.1g |Trans Fat 0g | Cholest. 9.6mg |Sodium 195mg | Total Carb. 61.2g | Fiber 10.6g | Sugars 17.8g | Protein 6g

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