Autumn Hash

"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!"
-- @olivesnthyme

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


  • 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


  • 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.

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