Behold, the awesomeness that is frozen butternut squash cubes! There’s no peeling, no sawing, no seed scraping and really no prep other than opening the bag. Just 1 pound of golden chunks, ready to add to any recipe.
I’ve used butternut squash in so many potato-ey ways — mashed, fries, oven roasted — but I wanted to see if I could use them instead of white potatoes in home fries. Turns out you can. The cubes don’t get as caramelized as potatoes because the starch content is lower in butternut squash but I was happy with the finished product, and plopped a fried egg on top for a great “breakfast for dinner” entree. Since there’s only 1 slice of bacon per person, don’t worry about going lowfat with turkey bacon, unless that’s your favorite. And don’t freak out about the bacon grease — since you’re not using any other fat in the pan, it’s not greasy at all.
I used a red bell pepper, which complemented the sweetness of the butternut squash but any color will do (except maybe orange because that would just be too monotone). If you’re using fresh butternut squash, a medium one should yield the same amount of squash as the frozen bag. Microwave the cubes for a couple of minutes to get the cooking started a bit.