Rochester, MN loves Fall. It's romantic, it's pretty, it's filled with pumpkin spice. Well, pumpkin spice for everyone else. For me, squash. And if you've never tried making my sweet potato / squash hash browns, you're missing an awesome fall...awesomeness! 

I had no love for squash until harvest time last year. I helped my lady-friend harvest her garden, which included ALL the squash. Acorn and spaghetti o'plenty. Then, she introduced me to sweet potato / squash hash browns (some folks call this hash, but I brown 'em, so I'm sticking with browns). Two great things about 'em. a) they taste great and ii) they're as healthy as you want to make 'em!

This time, though, I'm trying something new this year. I was looking for some spaghetti squash and I found something new. A Butterkin Squash. According to the website, the Butterkin debuted last year and...

...provides the perfect blend of sweet and buttery flavors promising you the buttery cream of the crop when it comes to squash.

You can see it in the pic up there. I like trying new things, so I'll let you know how it goes in the next week or so.

Now, to the recipe. There are a million recipes out there, and, adding/subtracting is encouraged.

Here's what I use:

  • 2 sweet potatoes (peeled, grated, rinsed twice, and dried).
  • 1 squash (roasted and cooled enough to play with) NOTE: I've found the type of squash doesn't matter much, just so long as you like the taste.
  • 1 yellow onion (peeled and chopped)
  • Cinnamon, salt, pepper, whatever spices you dig, to taste.
  • Brown sugar to taste if you're the brown sugar type, go for it. (It adds a nice sweetness. I usually don't, but hey, what you do is your business. Not my kitchen, not my pan.) 

In a pretty hot deep skillet add olive oil and saute the onions. Then add the sweet potatoes. Cover and lettem get brown, then flip 'em, letting them sit for about three minutes. Then add the squash, and spices.

I stir all of it together, turn the heat down a tich, and cover it and let it sit for about 10-15 minutes. Then, I flip 'em, and let the other side brown.

When I add brown sugar, I then throw it in a 400 oven for about 10 minutes (or until it smells so good you just can't take it anymore).