I had some cubed butternut squash left, and thought of something unique to try with it. I love hashed brown potatoes, and sometimes make them for brunch. I used my electric shredder to shred the squash like I would shred potatoes for hashed browns. I sauteed the squash, which, shredded, made for a much shorter cooking time because of all of the surface area, along with some red onion and shallot, adding spinach in the last 2 or 3 minutes, plus salt, tarragon, and chili powder. I also served some prepared chickpea salad that I had purchased from Whole Foods Market, and thick slices of a huge heirloom tomato.