Butternut Squash Hash Browns

Butternut Squash Hash BrownsIngredients

  • 2 cups grated butternut squash (cut off ends, peel squash and shred w/cheese grater
  • 1/4 cup chopped onion
  • Onion and garlic powders ( a couple of pinches of each)
  • Salt & pepper to taste
  • Non-stick cooking spray


How To

Cut the peeled squash in half and grate 2 cups. Remove extra moisture from the grated squash by placing the shreds between a couple layers of paper towel. Press down to draw out moisture. The more moisture you remove, the crispier your hash browns will be.

Mix all ingredients into a mixing bowl and toss.

Add squash to a skillet sprayed with non-stick cooking oil. Heat up pan and add squash. Spray squash with a layer of cooking spray. Flip squash halfway through cooking so that both sides get crispy brown.


Makes 2 servings. Each hash brown serving in the neighborhood of 100 calories. Serve with Egg Mate scrambled eggs (1/2 cup = to 2 scrambled eggs, 60 calories) and two turkey bacon slices (66 calories). Try adding chopped mushroom, red peppers, and 1/4 cup of fat-free cheddar cheese (45 calories) to your scrambled eggs.

An entire breakfast for only 225 – 270 calories!

2 thoughts on “Butternut Squash Hash Browns

  1. You say “Flip squash halfway through cooking…” but you don’t really give any advice as to how high to turn up the heat or about how long these take to cook.

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