Butternut Squash & Bacon Hash

It's Fall, which means I make lots of different butternut and acorn squash recipes. This truly is my favorite season of the year. I love the fall colors, the delicious and comforting fall foods, and I love being able to use some of my favorite veggies in meals.

This hash is really great with breakfast, lunch, or dinner. I had it with some grilled pork chops for supper and then used leftovers in the morning in a whole wheat tortilla with scrambled egg whites.

Hope you enjoy this side dish as much as we did. :)

Butternut Squash & Bacon Hash
Serves: 2 to 4
Adapted by: http://greenlitebites.com/2012/09/04/butternut-hash-with-bacon-bits/

Ingredients
3 cups of cubed butternut squash (you can peel or leave skin on; I prefer to peel it with a potato peeler first)
4 tablespoons of center-cut, reduced fat bacon (you cook this separately and then crumble it up)
1/2 small red onion, diced - optional, but recommended
nonstick cooking spray
salt and pepper, for seasoning
1/4 cup of water
Optional - ketchup, for dipping

Directions
-Peel and cut squash into 1/2'' cubes.
-Heat a large skillet over medium-high heat and spray with nonstick cooking spray or add about 2 teaspoons extra virgin olive oil.
-Add squash, diced onion, and a sprinkle of salt to the skillet. Cover the skillet.
-Let the squash cook for about 4 minutes, or until it starts to caramelize a little. Toss around and let it sit for another 4 minutes or so. Repeat and cook 4 more additional minutes, so 12 minutes total. You want the squash to be fork tender but not mushy.
-Add 1/4 cup of water and bacon bits. Toss everything together for 2 minutes.
-Remove lid and toss everything together one more time and then pile on a plate and serve warm.

Enjoy! :)

P.S. It's really good if you dip it in ketchup.