Roasted Winter Squash and Kale Hash

winter squash kale hash on a white plate with fried egg on top

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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!


  • 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)


  1. 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.
  2.  Take the sautéed onion and pepper out of the skillet. Set aside.
  3. 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.
  4. Once the squash is heated through, add the cooked onion and pepper to the skillet as well as kale. Stir frequently. 
  5. Season the hash with garlic powder, smoked paprika, salt, and pepper.
  6. Continue to cook for additional 2 minutes. 
  7. 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.