Butternut Squash Breakfast Hash
Author: Jeanine Donofrio
Serves: 2
Ingredients
- 2 cups cubed butternut squash
- 1 tablespoon extra-virgin olive oil, plus more for drizzling
- ⅓ cup chopped scallions
- 1 small zucchini, cut into 1-inch pieces (1½ cups)
- 1½ cups chopped broccolini or broccoli florets
- 2 tablespoons minced fresh rosemary or sage
- 1 teaspoon balsamic or sherry vinegar, or fresh lemon juice
- 1 garlic clove, finely chopped
- 3 kale leaves, stemmed and chopped
- 3 to 4 fried eggs
- Sea salt and freshly ground black pepper
- A few pinches smoked paprika (optional)
- Thinly sliced radishes, for garnish (optional)
Instructions
- 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.
Recipe by Love and Lemons at https://dailycove.info/butternut-squash-breakfast-hash/%3C/div%3E%3Cdiv
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