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Paleo Chorizo Hash with Butternut Squash and Kale

A delicious kale and butternut squash hash with chorizo.

Ingredients

Scale
  • 2 links D’Artagnan Foods All Natural Chorizo (spanish style)
  • 12 oz of cubed butternut squash
  • 1 bunch of kale, chopped (remove stems)
  • 1/4 yellow onion, diced
  • 1 Tbsp butter or ghee
  • 1 can of La Morena Chipotle Peppers in Adobo Sauce
  • 1 cup chicken stock
  • Salt and pepper to taste

Instructions

  1. 1. Dice the chorizo links into bite sized pieces.
  2. 2. Saute onion in butter in a pan until translucent.
  3. 3. Add the chorizo and squash. Cook until the squash is cooked but still firm.
  4. 4. Add two chipotle peppers, diced.
  5. 5. Add 1 Tbsp of the adobo sauce from the can of peppers to the pan.
  6. 6. Add the chicken stock. Cook until the chicken stock is reduced.
  7. 7. Add kale. Cook until the kale just wilts. Remove from heat immediately and serve.

Notes

  • If you don’t like spicy foods, use less chipotle peppers or skip them altogether.

Nutrition

Keywords: chorizo, hash, paleo

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