Butternut Squash Thanksgiving Hash

butternut-squash1 box cubed butternut squash (Costco)

1 chopped shallot

2 T olive oil or ghee

1 garlic clove, chopped

Veggie stock

½ tub feta

1 cup slivered almonds or pecans

½ cup chopped chives

½ cup dried cranberries

Pink sea salt and pepper to taste

 

Saute butternut squash on medium low in oil or ghee for 8 minutes with shallots and garlic, then add 1 cup veggie stock and put on lid to steam until tender but not mushy.

 

Top with chives, feta, nuts and cranberries.

 

Serve!

 

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