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Butternut Squash and Potato Hashbrowns is for Dinner.

Butternut Squash and Potato Hashbrowns takes 20 minutes to prepare.

Butternut Squash and Potato Hashbrowns takes 60 minutes to cook.

Butternut Squash and Potato Hashbrowns makes 10 servings.

The ingredients for Butternut Squash and Potato Hashbrowns are:

1 Medium Butternut squash, peeled and grated
3 Medium potatoes, peeled and grated
1 onion, sliced paper thin and chopped a bit
1-2 tbsp Olive Oil
1 tsp salt

Here is how you make Butternut Squash and Potato Hashbrowns:

Slice onion in paper thin slices, and chop slightly. Put into a medium bowl. In a separate medium bowl, grate potatoes and butternut squash. Add salt, allow to sit 5 minutes, then squeeze out any liquid with hands. Transfer squash and potato mixture to the bowl with onions. Drizzle on olive oil, mix well. Preheat oven to 425F. Spray baking pan and create mounds with the hash brown mix. Bake for 15 minutes. Turn the temperature down to 350F, flip hash browns and press down. Bake for a further 45 minutes, flipping once after about 30 minutes. Hash browns should be slightly crispy on the outside and tender on the inside. Enjoy!Number of Servings: 10Recipe submitted by SparkPeople user CECHANDLER.

The nutritional information for Butternut Squash and Potato Hashbrowns is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 102.0

• Total Fat: 2.8 g
• Cholesterol: 0.0 mg
• Sodium: 239.4 mg
• Total Carbs: 18.6 g
• Dietary Fiber: 3.4 g
• Protein: 2.0 g

The dietary needs meet for Butternut Squash and Potato Hashbrowns is Vegetarian