Can butternut squash hash browns [vegan, grain-free] be made ahead?

Yes, you can prep components ahead. Cook fresh when ready to serve.

Can I make butternut squash hash browns [vegan, grain-free] without nuts?

Yes! You can substitute nuts with seeds, beans, or plant-based protein. Adjust quantities based on what you use.

Why is butternut squash hash browns [vegan, grain-free] so quick to make?

The simple ingredients and streamlined technique make this recipe fast without sacrificing flavor or nutrition.

How long does butternut squash hash browns [vegan, grain-free] keep?

Store in the refrigerator for 3-4 days in an airtight container, or freeze for up to 1 month.

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Butternut Squash Hash Browns
[Vegan, Grain-Free]

JN By: Jackie Newgent

Author Bio

Jackie Newgent is a classically-trained chef, registered dietitian nutritionist, media personality, and author of several... Read More

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Butternut Squash

Butternut Squash Hash Browns [Vegan, Grain-Free]

Dairy Free

Vegan

This is a colorful and scrumptious twist on hash browns. Butternut squash or any vibrant winter squash take the place of potatoes and are cooked with crisp, colorful bell peppers and fresh scallions. This pairs perfectly with tofu scramble and toast for a hearty breakfast.

Ingredients You Need for Butternut Squash Hash Browns [Vegan, Grain-Free]

2 tablespoons extra virgin olive oil
4 cups cubed butternut squash (about 3/4-inch cubes)
1 large red bell pepper, diced
1 medium green bell pepper, diced
1 small serrano pepper, thinly sliced
3 scallions, thinly sliced, green and white parts separated
3/4 teaspoon sea salt, or to taste
1 1/2 teaspoons grapeseed or avocado oil
1 tablespoons thinly sliced or minced fresh sage (optional)

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How to Prepare Butternut Squash Hash Browns [Vegan, Grain-Free]

Fully heat the olive oil in a large, deep cast iron or other stick-resistant skillet over medium heat. Add the squash, bell peppers, serrano, white part of the scallions, and salt and cook while stirring occasionally (don’t overmix) until squash is crisp-tender, about 12 minutes.
Sprinkle with the grapeseed or avocado oil and (if using) sage, increase heat to high, and cook while stirring occasionally (don’t overmix) until squash is tender and browned as desired, about 8 minutes. Stir in the green part of the scallions.
Adjust seasoning, and serve.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Comments:

Alex Gambler says:

May 22, 2019 at 7:57 am

Looks so yummy! I will try to cook it this evening for my kids, thanks a lot for sharing this fantastric recipe!
Phyllis Smith says:

October 29, 2017 at 7:14 pm

Jayson Smith
RitaScott says:

October 28, 2017 at 12:29 am

Recipes look great.I am sure that it will be very tasty. I will try this.Thank you so much for sharing this recipe.For any writing help refer my website.
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