Squash & Parsnip Hash
Cast iron heats and cooks evenly and browns beautifully, but a heavy-duty sauté pan works well here, too.
Makes: 6 servings Total time: 30 minutes
| HEAT: | |
|---|---|
| 2 | Tbsp. extra-virgin olive oil2 Tbsp. |
| ADD: | |
| 2 | cups diced butternut squash2 cups |
| 2 | cups diced parsnips2 cups |
| ½ | cup sliced shallots 1/2 cup |
Heat oil in a large cast-iron skillet over medium-high until it shimmers, 1–2 minutes.
Add squash and cook, without stirring, about 5 minutes. Stir squash, add parsnips, and cook 5 minutes. Add shallots and cook vegetables, without stirring, until caramelized, 5 minutes.
Turn pieces over and cook until browned, 5 minutes more.
Nutrition Information
Per serving: 128 cal; 5g total fat (1g sat); 0mg chol; 9mg sodium; 20g carb; 4g fiber; 2g protein (4g sugars)
