"If fall was a hash, it would be this hash. made with sautéed butternut squash, apples and kale, this skillet meal is the definition of nutrient dense. served alone, this is perfect as a side. topped with eggs, feta and pumpkin seeds, this is a quick, easy and filling meal everyone will love!"
Autumn Hash
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A Note from Feedfeed
Lean into fall with this autumn hash! A mixture of roasted root veg, apples and greens is topped with a few fried eggs for an easy, delicious dinner. And the best part? It's on the table in under 45 minutes.
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- Recipe Card
Prep time: 15mins
Cook time: 30mins
Serves or Makes: 2 as a main (3-4 as a side)
Recipe Card
ingredients
- 2 tablespoons herb infused olive oil, or olive oil or butter
- 1 shallot, thinly sliced
- 3 cloves garlic, minced
- 3 cups peeled and cubed butternut squash
- 2 medium apples, (pink lady, honeycrisp, sweet tango), cubed
- 3 cups stems removed and chopped kale
- 1 teaspoon salt, plus more to taste
- Black pepper, as needed
- 1 tablespoon pure maple syrup, optional
- 3 large eggs
- 1 avocado, sliced
- 1/3 cup crumbled feta
- 1/4 cup Roasted pumpkin seeds
Method
Step 1
Preheat oven to 400ºF. Heat olive oil in a skillet over medium. Add shallots and garlic. Sauté until translucent and very fragrant, about 3-4 minutes. Add butternut squash and apples to skillet. Raise heat to medium-high and cook, stirring frequently for 3-4 minutes. Once squash and apples are slightly charred, reduce heat to medium-low. Season with salt and pepper. Continue cooking for 10-15 minutes, until fork tender. Taste and add maple syrup if needed. Stir in kale and sauté 2-3 minutes, until wilted and incorporated into hash.
Step 2
Crack eggs directly on top of skillet. Bake 5- 8 minutes or until the egg whites are set and the yolk is jammy. Remove from heat and top with avocado, avocado, and pumpkin seeds.