Mash Up the Hash
Caribbean-Style Sautéed Squash and Brown Bean Breakfast Hash for Dinner
35 minutes
Serves 4
DinnerCaribbeanVegetarianGluten-freeNut-freeShellfish-freeSoy-freeLow Sodium
Herb's take
This Caribbean-inspired hash turns humble squash and brown beans into a savory, spice-laden dinner hero. Along the way, you'll master blooming spices and balancing sweetness with bright, herby freshness, no meat required.
Ingredients
Yield
4
Instructions
- 01Preheat your oven to 425°F. Toss the cubed squash with 1 tablespoon olive oil, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Spread on a baking sheet and roast until tender and browned at the edges, about 18 minutes.
- 02While the squash roasts, heat 2 tablespoons olive oil in a large skillet over medium heat. Add diced onion and red bell pepper. Cook until softened and just starting to brown, about 6 minutes.
- 03Stir in the garlic, minced Scotch bonnet, allspice, smoked paprika, cumin, and thyme. Cook, stirring constantly, for 1 minute until the spices are fragrant.
- 04Add the cooked brown beans and brown sugar to the skillet. Toss to combine, then stir in 1/2 teaspoon salt and remaining black pepper. Cook for 3 minutes to heat through.
- 05Fold in the roasted squash and about half the scallions. Stir gently until everything is well mixed and hot, about 2 minutes.
- 06Take the skillet off the heat. Sprinkle over chopped cilantro and the rest of the scallions. Squeeze lime wedges over the hash just before serving for a burst of acidity.
- 07Serve hot, straight from the skillet, with extra lime wedges on the side.
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