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.
Gather
Step by Step
- In a large nonstick skillet over medium-high heat, add the bacon, onion and bell pepper and saute until the bacon starts to brown and the onion turns translucent, around 5 minutes.
- When the contents of the pan are nicely browning, add the butternut squash and sage and continue to cook until the squash browns a bit around the edges, another 5 minutes. Don’t stir it too much, as the squash may start to fall apart.
- Add salt and pepper to taste.
Nutrition
WW PP 2; Calories 102; Total Fat 2.9g; Saturated Fat 0.9g; Trans Fat 0.0g; Cholesterol 7mg; Sodium 151mg; Potassium 314mg; Total Carbohydrates 16.6g; Dietary Fiber 1.5g; Sugars 2.9g; Protein 4.4g
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