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Nutrition Facts
Serving Size 1 (211g) Recipe makes 2 servings
Calories 76
Calories from Fat 1		(2%)
Amount Per Serving		%DV
	Total Fat 0.2g	0%
	Saturated Fat 0.0g	0%
	Monounsaturated Fat 0.0g
	Polyunsaturated Fat 0.1g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 84mg		3%
Potassium 536mg		15%
Total Carbohydrate 19.4g		6%
	Dietary Fiber 3.2g	12%
	Sugars 4.3g
Protein 1.8g		3%
detailed view... how is this calculated?

Butternut Hash Browns

Recipe #311900 | 25 min | 15 min prep | add private note

⁽³⁾ RATE IT NOW Print Recipe

By: AnnieLynne
Jul 3, 2008

From Hungry Girl. I love her healthy twists on some of my naughty favorite foods! I haven't tried this one yet, but it sounds fabulous! UPDATE! We had these for dinner last night and they were AMAZING! It really is important to get the squash as dry as possible - otherwise you'll get mushy hashbrowns! Also, the squash cooks down quite a bit, so next time I'll double the recipe since we know we like it now! UPDATE #2: Here's how I prepared the shredded squash. If anyone has a better method, let me know! (This wasn't part of the original recipe from Hungry Girl.) I cut the uncooked squash into 4 large "chunks", and then removed the seeds and shell. I shredded the squash using the "big" side of a box grater. If the "chunks" were too large to manage, I cut them into smaller pieces. (Hope that helps!)

SERVES 2 (change servings and units)

Ingredients

2 cups butternut squash, uncooked, shredded
4 tablespoons onions, chopped
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1 dash ground cumin
1 dash salt
1 dash pepper
nonstick cooking spray

Directions

1
Spread the shredded squash out between 2 layers of paper towels. Press down to absorb as much of the moisture from the squash as possible. Repeat if necessary, until no more water can be removed.
2
Toss squash shreds with onion, onion powder, garlic powder, cumin, salt and pepper.
3
Bring a small to medium pan sprayed generously with nonstick spray (a 1 to 2 second spray) to high heat.
4
Add mixture to the pan and cook for 3 minutes.
5
Flip shreds with a spatula and cook for another 3 minutes or so (until cooked and browned).
6
Season to taste with more salt and pepper.
7
Optional toppings: Ketchup, salsa, etc.

Questions about this recipe?

Featured Reviews for This Recipe

From: mapaklenk

On Dec 21, 2008

I had a little trouble with the logistics of this recipe. It is not clear how to get the butternut squash to shred. I ended up cooking it until tender, at which point it was certainly not "shredable," although soft enough to remove from the shell. I cooked as directed from that point, but might as well have made a casserole, as they did not brown well either. Surprisingly, they were okay with the catsup, but ended up being an awful lot of trouble for an average result. I had high hopes that this was going to be a way to get DH to eat squash, but no luck here!

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From: ShortieNJ

On Mar 25, 2009

these turned out really good - warning: it does not taste like hash browns though. i used my mini chopper to "grate" the squash, since i kept cutting my knuckles trying to use the grater, but even my crazy picky boyfriend devoured these...a definite keeper, thanks Made for PAC Spring 2009

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From: DreamBaker

On Oct 11, 2008

I first saw this recipe on Hungry Girl too. If I could give it more than 5 stars I would. Def. dry the squash well. I also added some salt free spicy seasoning for an added kick. I prepped everything early in the day and let it sit in the fridge until I was ready to cook. Even my DH thought these were great!!!

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