We had the pleasure of having my mother-in-law for the week. She came to send some much-loved time with the buddies. They loved every minute of it even with a gross cold that the boys have been fighting.
We got out of the house a few times which included a visit to Benson’s Park in Hudson, NH. If you have not visited I would highly recommend even with this cold weather approaching. Here are a few pictures of the family.
In other news, it is time for some squash. This week I attended my third MOPS International meeting and my group was assigned to bring breakfast. I thought this was a perfect opportunity to bring something different from the usual egg casserole. So, I turned to hash to do the job. The result was a very different but delicious concoction.
Chorizo and Squash Hash
1 tsp olive oil
8oz chorizo, diced
red onion, chopped
red bell pepper, chopped
8oz brussel sprout, thinly sliced (Any dark green would work)
1 delicata squash, diced into 1/2 inch cubes (You can eat the skin!)
tabasco, to taste
1. In a heavy skillet over medium heat add the oil and the chorizo. Cook the chorizo until golden brown. Drain the chorizo on a paper towel.
2. In the skillet, saute the onion, pepper, and brussel sprouts until everything is well browned. Set the veggies to the side.
3. Add more oil if needed. Saute the squash until browned. Add a splash or two of water to help the squash cook completely. It will take about 10 minutes.
4. When the squash is soft add in the rest of the ingredients and add the tabasco till it is just right for you.
I baked this in the oven at 350F for 30 minutes with some cheese on top for the ladies. For David, I added a couple over easy eggs. Delicious! Who knew you could eat so many veggies for breakfast?