Quick Butternut Squash and Sweet Potato Hash
Recipe Courtesy of Katie Bingham
1 butternut squash, peeled, seeded and diced
2 sweet potatoes, washed and diced
2-3 Tablespoons bacon fat or olive oil
Salt and Pepper, to taste
- Place squash and potatoes in to a cold skillet, cover with water. Cover pan with a lid and bring to a boil. Cook until tender, 4-5 minutes.
- Strain vegetable and allow to dry of a bit.
- In a cast iron skillet, heat bacon fat on Medium High heat. Add vegetables. Sprinkle with salt and pepper.
- Allow to cook undisturbed for 5-7 minutes until bottom starts to brown. Mix up and cook another 5 minutes.