Butternut Squash Breakfast Hash
Need a gluten free, dairy free, paleolithic, and lacto ovo vegetarian morn meal? Butternut Squash Breakfast Hash could be an awesome recipe to try. For $1.86 per serving, this recipe covers 37% of your daily requirements of vitamins and minerals. One serving contains 305 calories, 16g of protein, and 15g of fat. This recipe serves 2. 61 person have made this recipe and would make it again. A mixture of garlic clove, butternut squash, fresh rosemary, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes about 45 minutes. It is brought to you by Love & Lemons. Overall, this recipe earns an outstanding spoonacular score of 95%. Try Butternut Squash Breakfast Hash, Spicy Squash Hash With Sorrel And Butternut Squash Seed Oil, and Apple and Butternut Squash Hash for similar recipes.
Servings: 2
Ingredients:
1½ cups chopped broccolini or broccoli florets
2 cups cubed butternut squash
3 to 4 fried eggs
2 tablespoons minced fresh rosemary or sage
1 garlic clove, finely chopped
3 kale leaves, stemmed and chopped
1 teaspoon balsamic or sherry vinegar, or fresh lemon juice
1 tablespoon extra-virgin olive oil, plus more for drizzling
1/3 cup chopped scallions
sea salt and freshly ground black pepper
1 small zucchini, cut into 1-inch pieces (1½ cups)
Equipment:
baking paper
baking sheet
oven
frying pan
Cooking instruction summary:
Preheat the oven to 400 F and line a large baking sheet with parchment paper. Toss the butternut squash with a drizzle of olive oil and a few pinches of salt and pepper. Roast until golden brown, 25 to 30 minutes.Heat the olive oil in a large skillet over medium heat. Add the scallions, zucchini, broccolini, rosemary, and a few pinches of salt and pepper. Cook for 5 to 8 minutes, or until lightly golden brown. Add the vinegar or lemon juice, garlic, roasted butternut squash, kale, another pinch of salt and pepper, and a pinch of smoked paprika, if using. Saute until everything is golden brown, about 5 minutes more, stirring occasionally. Season to taste. Garnish with sliced radishes, if using, and top with the fried eggs.
Step by step:
1. Preheat the oven to 400 F and line a large baking sheet with parchment paper. Toss the butternut squash with a drizzle of olive oil and a few pinches of salt and pepper. Roast until golden brown, 25 to 30 minutes.
2. Heat the olive oil in a large skillet over medium heat.
3. Add the scallions, zucchini, broccolini, rosemary, and a few pinches of salt and pepper. Cook for 5 to 8 minutes, or until lightly golden brown.
4. Add the vinegar or lemon juice, garlic, roasted butternut squash, kale, another pinch of salt and pepper, and a pinch of smoked paprika, if using.
5. Saute until everything is golden brown, about 5 minutes more, stirring occasionally. Season to taste.
6. Garnish with sliced radishes, if using, and top with the fried eggs.
Nutrition Information:
covered percent of daily need
