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Butternut Squash & Apple Hash with an Egg Recipe

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This recipe for Butternut Squash & Apple Hash with an Egg is from Sandra's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/3 cup Extra Virgin Olive Oil (divided)
4 cups Butternut Squash (peeled and chopped
into 1 cm cubes)
1 cup Red Onion (chopped)
1/2 tsp Sea Salt
2 Apple (small, finely chopped)
4 cups Kale Leaves (chopped)
1/2 tsp Cinnamon
12 Egg
Directions:
Directions:
Heat 2/3 of 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 the salt.
2. Add the apple and kale leaves and continue to cook until the kale has wilted 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.
3. In a second pan, heat the remaining oil over medium heat. Crack the eggs in the pan
and cook until the whites are set and the yolks are cooked to your liking.
4. Divide the breakfast hash between plates and top with an egg. Enjoy!
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
25 minutes

 

 

 

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