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
- Category: Breakfast/brunch
- Method: Sauté
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 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)
Instructions
- 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.
Notes
- 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.
