Roasted Winter Squash and Kale Hash – Feel good, nourishing breakfast! It is full of sweet roasted winter squash and healthy veggies like kale and red bell pepper!
Have you made roasted winter squash yet? If you have not, stop what you are doing and read my recent post on winter squash. This post includes – what winter squash is, health benefits, how to pick them, how to cook them, plus a couple more useful tips.
If you roast some winter squash and have some leftover, this breakfast is a perfect way to use them up. It is nourishing and delicious. You will absolutely love it. Let’s get started!
When it comes to breakfast, I’m totally a team savory. Pancakes and waffles are cool but I’d pick hearty frittata or breakfast hash over sweet dishes any day. Speaking of breakfast hash, my hash has best of the both worlds. The sweetness from the roasted winter squash and red bell pepper pairs so well with kale.
The main ingredients in this dish are winter squash and kale. I used the combinations of an acorn, butternut, and delicata squash. But you are more than welcome to use only one of them or use entirely different winter squash. It goes the same for kale. You can use any types you like but I used curly kale. I find it least bitter of all other kinds.
We have a general idea winter squash and kale are good for you. But how healthy and nutritious is it for you?
Health Benefits of Winter Squash and Kale
- Winter squash: They are low in calories, high in fiber, loaded with vitamins (B vitamins, vitamin A, C, and K) and minerals (magnesium, copper, and potassium). They also contain omega-3 fatty acids.
- Kale: Kale is one of the cruciferous vegetables that are full of fiber, antioxidants, and vitamins (vitamin K, A, and C).
They both are loaded with nutrients and antioxidants. Winter squash and kale are not only anti-inflammatory food but they will strengthen your immune system. If this breakfast doesn’t scream boost of energy and nourishment, I don’t know what will. I hope this recipe will make frequent appearances on your breakfast table.
Happy eating, my friends!Print
Roasted Winter Squash and Kale Hash
Roasted Winter Squash and Kale Hash – feel good, nourishing breakfast full of sweet roasted winter squash and healthy veggies like kale and red bell pepper!
- Prep Time: 5 min
- Cook Time: 10 min
- Total Time: 15 minutes
- Yield: serves 4 1x
- Category: Breakfast/brunch
- Method: Sauté
- Cuisine: American
- Diet: Vegetarian
- Medium size 1/2 onion, chopped (about 1/2 cup)
- Half of the red bell pepper, chopped (about 1/2 cup)
- Grapeseed oil, 2 tablespoons
- Roasted winter squash, 2 cups
- Kale (loosely packed), 4 cups
- 1/2 teaspoon Garlic powder
- 1/2 teaspoon smoked paprika
- Salt and pepper
- Fried eggs (optional)
- On a large skillet, heat 1 tablespoon of grapeseed oil on medium-high heat and sautéed onion and red bell pepper. Season lightly with salt and pepper, about 2-3 minutes.
- Take the sautéed onion and pepper out of the skillet. Set aside.
- On the same skillet, add the remaining oil and add the roasted winter squash. Cook until they are heated through and slightly browned, about 4-5 minutes.
- Once the squash is heated through, add the cooked onion and pepper to the skillet as well as kale. Stir frequently.
- Season the hash with garlic powder, smoked paprika, salt, and pepper.
- Continue to cook for additional 2 minutes.
- Serve with fried eggs and/or toast.
- Please see my “How to roast winter squash in the oven” post for roasted winter squash.
- Fried egg(s) are optional. If you omit the fried eggs, it is vegan friendly.
- This recipe can serve 2 people with a very large portion or serve 4 people if you are adding eggs or toast.
- If you don’t have winter squash, you can substitute with sweet potato.
Keywords: winter squash kale hash, roasted winter squash and kale hash, breakfast hash, winter squash breakfast hash