Mango-bacon-butternut squash hash

I made a winner for dinner tonight! It’s a pretty simple recipe with just mango, bacon, butternut squash, onion, thyme, salt, and pepper. I adapted the recipe from

I doubled the recipe because we love leftovers! I also added twice as much bacon, and added an onion based on reviews. It is very tasty!

I did learn that it takes a long time to cut up two butternut squash and the other ingredients! So if I want to make this recipe in a hurry, next time I might buy frozen cut up squash and mango (and maybe even onion!). That way it’d be a really quick and simple recipe.

I also learned that as you cook the squash, you shouldn’t stir it constantly or else the squash that is cooked starts to break down and get mashed. I didn’t cook mine quite long enough, so some of the larger chunks weren’t completely soft and cooked. Also, having all the pieces the same size would have helped. But it is still VERY tasty!

Here’s a picture, which looks like chunks of yellow/orange stuff mixed up with onion and bacon pieces. Below the picture I’ll put my modified recipe.

12 oz bacon, cut in smallish pieces

1 onion, diced

2 butternut squash, peeled, seeded, and cubed

2 tsp thyme

2 mangoes, peeled and cubed

salt and pepper to taste

In a large stock pot, brown the bacon and onion for about 5 minutes over medium-high heat.

Add squash and thyme and cook, stirring frequently, for 15 min until squash begins to brown or small pieces mash up.

Add mango, salt, and pepper, and cook, stirring frequently, 5 min until heated through.

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