Justin & Meredith Winokur's Kitchen Cooking Notebook
Sitemap ·
Our Recipe Book ·
Steven's Recipe Book ·
Ann's Recipe Book ·
Meal Ideas ·
Copied Recipes
Random ·
Random Links
Home > posts > 2013 > 03 > 20130301_191300_butter-nut-squash-seitan-hash.html
Butternut squash, seitan hash
/posts/2013/03/20130301_191300_butter-nut-squash-seitan-hash.html
You are viewing revision 68593782 from 2021-01-21 11:59:42 -0700.
See current version
and other versions
Links are to the current pages which may not exist or have changed.
ID-based links may not work. Internal links have [@rev] links to this revision
or add ?rev=68593782 to a URL.
See the help page for more information.
I kind of threw this together. I cut up most of a butternut squash into small pieces and then I kept tossing them in a medium-high temp cast iron pan. I just used pam as the oil. I kept tossing them, covering them some of the time and letting them cook down. I added lots of rosemary and some salt. As they got more finished, I put a thing of seitan into the mix. Finally, I cracked eggs into the pan and put it in the oven. I alternated between the oven at 450 and the broiler. I think I may have gone just a but too long as the yolks were more set than I would have liked, but not too bad.
The stuff was very good. I would definitely do it again. Other than cutting the squash, it wasn't too hard and made a nice, low(ish) point breakfast. I am not sure if you have to start counting the squash at a certain point or not.
Also, on Emily's suggestion, I tried roasted the squash skin. I ended up burning most of it, but the unburned pieces were surprisingly good. I expected them to be chewy and gross but they weren't
Original Wordpress ID and Date: 3211, 2013-03-01_191300