The Saffron Girl » A Paleo-Primal food & travel blog

Butternut Squash, Fig & Serrano Hash

I have to admit that this was impromptu decision to make this recipe… I had promised my readers to once again tackle the pumpkin fudge brownies, which I’m working to perfect. But sometimes I really am not into sweets; and making them means eating them and I still have a bunch of the first batch left. By the way, they are very fudgey, not cakey, which I’m really liking. Nonetheless, the pumpkin layer needs work to intensify the flavour. So I will make it again, but possibly not until next week…


In the meantime, I’ve used up my butternut squash for this hash recipe! We bought some deliciously ripe figs the other day and aside from eating them, I just wanted to create a recipe. This hash can be served for breakfast, lunch or dinner. I ate it as accompaniment to lamb chops… but the flavours go well with red meat, game and eggs of course!


I still have more figs… maybe I will indulge in a sweet treat after all.. hmm it’s tempting for the challenge alone! Freezing is always on option I suppose. 😉


(part of my mise en place)


(lamb chops with the pumpkin hash)

Fig, Jamon Serrano, & Butternut Squash Hash
Author: The Saffron Girl
Prep time:
Cook time:
Total time:
Serves: 2-3
Serves 2-3
  • 1 small (800g/approx 1.7 lbs) butternut squash
  • 2 ripe figs, quartered or cut in eighths if large
  • 2 medium leeks, sliced
  • 2-3 tablespoons lard
  • 2 sprigs of fresh thyme
  • 1/2 teaspoon ground rosemary
  • 1/3 cup jamon serrano, diced (bacon bits can be used instead)
  • freshly ground pepper
  1. Preheat the oven to 180C (350F).
  2. Peel and cube the butternut squash. Spread out evenly onto an ovenproof dish.
  3. Bake for about 12-15 minutes, no longer. Set aside.
  4. In a skillet over low heat, melt the lard with the pumpkin pieces already in the pan.
  5. Cook about 8 minutes, stirring frequently. But be careful as the pumpkin cooks not too mash it.
  6. Add the leeks, figs, rosemary and thyme, and cook for 1 minute, then add the jamon serrano pieces.
  7. Cook for 2 minutes longer and turn off heat. Allow to sit about a few minutes so the flavours become more intense.
  8. If needed, adjust for salt. (I didn’t add any because the jamon serrano can result saltier when cooked.)
  9. Sprinkle with a few turns of the pepper grinder and serve.


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