Vegetarian

butternut squash and hommus hash takes 10 minutes to prepare.

butternut squash and hommus hash takes 60 minutes to cook.

butternut squash and hommus hash makes 1 servings.

The ingredients for butternut squash and hommus hash are:

Butternut Squash, .75 cup, cubes
Baby carrots, 2 chopped
Yellow Sweet Corn, Canned, .5 cup
Bell peppers, 0.25 cup, chopped
Spinach, fresh, .75 cup
Natures place roasted red pepper hummus, 1 serving
*Extra Virgin Olive Oil, 1 tbsp
Cherry Tomatoes, 5
provolone cheese, 1 slice

Here is how you make butternut squash and hommus hash:

First I cut the butternut squash in half, scooped out the seeds, placed in a deep cookie sheet with 1/2 inch of water. Bake on 425 until tender. Cut off skin and cube in to bite-size pieces. (you can do this ahead of time to GREATLY reduce cooking time, I normally bake my butternut squash then put what I don't use in the refrigerator for later use)Place baby carrots and a small amount of water in skillet or wok and heat until mostly tender and there is no water left. Add oil and heat on medium to medium-high heat. Add Bell Pepper and cook for a few minutes.Add tomatoes, corn, spinach and butternut squash and cook until heated. Cooking on high heat you can brown these ingredients if you like (just add the spinach later)When everything is cooked to suit your taste add the hummus and stir until everything is coated with hummus.Turn off heat, top with provolone cheese and cover. When cheese is melted, enjoy! Serving Size: makes about 2 cupsNumber of Servings: 1Recipe submitted by SparkPeople user MDYSON5.

The nutritional information for butternut squash and hommus hash is:

• Servings Per Recipe: 1
• Amount Per Serving
• Calories: 433.8

• Total Fat: 26.2 g
• Cholesterol: 19.6 mg
• Sodium: 585.0 mg
• Total Carbs: 44.0 g
• Dietary Fiber: 9.4 g
• Protein: 13.6 g