Butternut Hash Browns

1. 1

   Spread the shredded squash out between 2 layers of paper towels. Press down to absorb as much of the moisture from the squash as possible. Repeat if necessary, until no more water can be removed.

2. 2

   Toss squash shreds with onion, onion powder, garlic powder, cumin, salt and pepper.

3. 3

   Bring a small to medium pan sprayed generously with nonstick spray (a 1 to 2 second spray) to high heat.

4. 4

   Add mixture to the pan and cook for 3 minutes.

5. 5

   Flip shreds with a spatula and cook for another 3 minutes or so (until cooked and browned).

6. 6

   Season to taste with more salt and pepper.

7. 7

   Optional toppings: Ketchup, salsa, etc.

* Per serving · 4 servings · Values may vary.

No additional tips available.