Butternut Squash & Apple Breakfast Hash

Name: Butternut Squash & Apple Breakfast Hash
Cook time: 20 min
Total time: 20 min
Cuisine: American
Ingredients: 2tbsp Extra Virgin Olive Oil; 2 cups Butternut Squash (peeled, chopped into 1 cm cubes); 1/2 cup Red Onion (chopped); 1/4 tsp sea salt; 1 Apple (small, finely chopped); 2 cups Kale Leaves (chopped); 1/4 tsp Cinnamon

3 steps

Cook:20min

More Protein: Serve with an egg or add in cooked sausage, chicken, bacon, lentils or tofu. No Red Onion: Use a yellow or sweet onion instead. Apple: This recipe was created and tested using Spartan apples. Consistency: Chop the butternut squash and apples into similar size cubes to ensure even cooking. Leftovers: Refrigerate in an airtight container for up to five days. Serving Size: One serving is approximately 1 cup.

Updated at: Thu, 17 Aug 2023 04:04:02 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories272.9 kcal (14%)

Total Fat15.1 g (22%)

Carbs33.8 g (13%)

Sugars13.7 g (15%)

Protein4.8 g (10%)

Sodium214.3 mg (11%)

Fiber7.1 g (25%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

2 Tbspextra virgin olive oil

2 cupsButternut Squash

peeled, chopped into 1 cm cubes

½ cupred onion

chopped

¼ tspsea salt

1Apple

small, finely chopped

2 cupsKale Leaves

chopped

¼ tspcinnamon

Instructions

Step 1

Heat the oil in a skillet over medium heat. Add the butternut squash and onion and cook, stirring often, for 10 to 12 minutes until the squash is tender. Season with salt.

Step 2

Add the apple and kale leaves and continue to cook until the kale wilts down and the apple is warmed through and just tender, about 3 to 5 minutes. Add the cinnamon and stir to combine. Season with additional salt if needed.

Step 3

Divide between plates and enjoy!