It's a good time of year for a hearty breakfast...and what tastes better at breakfast than good, old fashioned hash browns. But this time, we're subbing in butternut squash for potatoes. Shh! Don't tell anyone. Gabriela Gercheson is an editor at Every Day with Rachael Ray Magazine. She stopped by Tonia's Kitchen to talk about their ideas for Hash Squash. Gabriela says to serve the squash with eggs and onions for a sweet and savory breakfast side. She told Tonia to season the squash with smoked paprika and fresh herbs. It's not the only idea that's good. Gabriela also says they've got a number of holiday recipe ideas. Check them out here
