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Paleo Chorizo Hash with Kale and Butternut Squash
Oooh, it's been getting chilly here in the High Desert and that makes me crave hearty meals like stews and roasts. I've been seeing lots of hash recipes for Thanksgiving leftovers but since I do paleo and we spend Thanksgiving at Disneyland, I decided to do a different take on hash with this chorizo: Paleo Chorizo Hash with Butternut Squash and Kale.
Paleo Chorizo Hash with Butternut Squash and Kale
My mouth literally waters as I think about this dish, It has a spicy kick but such depth of flavor from the chorizo … mmm! We had no leftovers so I guess we will have to make it a second and third and fourth time. Darn. *wink wink*
Rather than use potatoes for this chorizo hash, we decided to go with a fall butternut squash which has less starch than a potato. We bought pre-cubed squash but you can cut it up yourself if you like. We added kale for a bit of color and crunch as well as a chipotle pepper in adobo sauce for a spicy kick. If you don't like spicy food, skip the pepper but honestly, that pepper paired with the spanish style chorizo is part of what makes this dish so good.
This chorizo hash recipe is great for a hearty dinner or as a breakfast dish, topped with a fried or poached egg. Here's how to make it:
PrintPaleo Chorizo Hash with Butternut Squash and Kale
A delicious kale and butternut squash hash with chorizo.
- Prep Time: 10 min
- Cook Time: 40 mins
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Cuisine: American
Ingredients
- 2 links D'Artagnan Foods All Natural Chorizo (spanish style)
- 12 oz of cubed butternut squash
- 1 bunch of kale, chopped (remove stems)
- 1/4 yellow onion, diced
- 1 Tbsp butter or ghee
- 1 can of La Morena Chipotle Peppers in Adobo Sauce
- 1 cup chicken stock
- Salt and pepper to taste
Instructions
- 1. Dice the chorizo links into bite sized pieces.
- 2. Saute onion in butter in a pan until translucent.
- 3. Add the chorizo and squash. Cook until the squash is cooked but still firm.
- 4. Add two chipotle peppers, diced.
- 5. Add 1 Tbsp of the adobo sauce from the can of peppers to the pan.
- 6. Add the chicken stock. Cook until the chicken stock is reduced.
- 7. Add kale. Cook until the kale just wilts. Remove from heat immediately and serve.
Notes
- If you don't like spicy foods, use less chipotle peppers or skip them altogether.
Nutrition
- Serving Size: 1.5 cups
- Calories: 227
- Sugar: 3
- Sodium: 558
- Fat: 15
- Saturated Fat: 6
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 14
- Protein: 10
- Cholesterol: 36
We served this Paleo Chorizo Hash with a side of Cilantro Pesto Rice. Rice isn't very paleo but Xaver loves it. This rice is a take on Mexican Rice but with cilantro pesto instead of the traditional tomato sauce. I'll be sharing the recipe for this delicious side dish soon!
About the Author
Jennifer Priest is a 20+ year designer in the arts & crafts industry and home DIYer with a passion for creativity. An Army veteran raised on a ranch, from her experience, she shares smart DIY projects that save money and fun craft ideas that anyone can make. Besides blogging, Jennifer is a Master Practitioner and Trainer of NLP, Hypnosis, and MER, and coaches other online entrepreneurs on money mindset, business, and living an intentional life. When not blogging, Jennifer is having adventures in the wilderness, on road trips, playing with her cats, and making paleo food.
