Remember when I used to “cook the cover” of Bon Appetit mag? I actually don’t think I made it quite to a full year, but I was close. And then I stoped because BA’s recipes stopped exciting me. Lately it’s been a little better though. I make at least one or two things from each month’s edition, so that’s a decent average I guess.
As you’d expect, the October issue had a full page of ideas for America’s favorite squash – BUTTERNUT!
I thought the chorizo hash sounded perfectly easy for a week night meal, so I went for it, making a few minimal tweaks.
First off, I doubled the recipe, because BA never gets our family’s serving sizes right. Ever. If it says it serves 4, it will serve 2.
So rather than use 8 oz of chorizo I doubled it to a full pound. And then I added in another pound of plain ground pork so that it wouldn’t be too spicy for the kids.
Yes, you calculated that correctly, I quadrupled the meat called for.
I also used an entire squash PLUS a white fleshed sweet potato.
I should have sautéed it in the chorizo spiced pork fat in batches.
Because this was way too full to properly cook things.
But I got it done in the end…
By transferring some out.
That way the hash could make some actual contact with the pan!
I bulked up the veggies in the recipe by adding spinach and mixed greens and letting them wilt down.
It is THE easiest way to make sure your family is eating enough veggies because they basically reduce down to nothingness.
Everyone loved this and had seconds but because I made so much we still had leftovers. Hurray!
I added cilantro and lime juice per the recipe, but didn’t bother with a fried egg on top. It sounds like a delish option, but I didn’t feel like dirtying another pan.
Pretty sure Kyle would want this for every meal (both boys were oohing and aahing over the chorizo).
It would make an excellent brunch, too. But who doesn’t love breakfast for dinner??
The only other change I made was in using shallots in place of an onion. Thanks BA for a great recipe! Now I may have to make the muffins next.
That’s an awesome way to use butternut! I’m a hash making amateur but it’s a looonnnggg winter of root veggies around here. Bookmarked for once it decides to be fall here and not hot and sticky. (So bizarre)
PS
Do you already know about imperfect produce? Not sure if you’re in their zones but sounds very no waste concious, a friend in SF was raving to me about them
https://www.imperfectproduce.com
How are you feeling about consuming animal products after the latest climate change report? I have also gone from being mostly plant-based, to expanding my diet the last few years, and I have such mixed feelings now! On the one hand, that chicken salad from your last post looks booooomb and I want to make it. On the other hand I’m like uuugghhhh, I should really start using more meat alternatives again, I feel guilty now. I know you are super conscious of all things climate/general politics/sustainability so I’d love to hear your thoughts. Feel free to email me if you don’t want to open up a discussion in a public forum, I know people can get all salty and can’t have a mature discussion.
I KNOWWWW. I feel so mixed because obvs the best thing for the planet is being vegan. I am prone to very all or none thinking and my goal with less waste is to NOT GET NEUROTIC about it and just do the best I can within reason. Stressing about every single way that I’m not “perfect” is not helping me or my family because then I am a anxious frustrated person. I already can’t help that all I see around me are ways that I’m failing and/or ways that plastic and trash are taking over. But I am committed to bettering myself in small steps and hopefully that will add up…and if I can (not obnoxiously) influence friends along me to take their own steps then that’s an even bigger sphere of influence – yay!
Yep, they don’t deliver to us 🙁