"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.
Recipe
Details
Prep time 15mins
Cook time 30mins
Serves or Makes: 2 as a main (3-4 as a side)
Recipe
- 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.