Squash & Pepper Hash
Scott Hagnas | October 1 2008
This is great at breakfast time, post training, or anytime!
You can use many different seasoning options with this recipe to suit your tastes.
Time: 25 minutes
• 1 small acorn squash (about 4 cups cubed)
• 1 1/3 cups chopped onion
• 2 sweet chocolate peppers or pasilla peppers
• 2 Tbsp olive oil
• sea salt and pepper to taste
Peel, halve, and seed the squash. (I usually don't bother with peeling the squash, but you can if you like.) Chop the onion. Seed, stem, and chop the peppers.
Heat the olive oil in a large skillet over medium heat. (You can adjust the oil to meet your fat block needs.) Add the squash, onion, and peppers. Saute, turning often, for around 20 minutes. Season with sea salt and fresh ground pepper.
Zone info: 2 servings at 4 carb blocks, 9.25 fat blocks
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1 Comments
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Mehmet
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1 | 2012-03-07
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This is exciting! Especially as I don't see any CSA local dievelry options available here in NWA area, knowing that many produces in OZN come from local farmers reassure me that those produces are indeed local, fresh and good for our health and environment. I look forward to seeing more of those local farm produces in OZN. |
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