A relaxing weekend at home and I decided to whip up some Apple Butternut Squash Hash with squash I wanted to use up. This hash has butternut squash, red bell pepper, leeks, and granny smith apples. The flavors and textures really come together. I like it with just salt and pepper to taste all the flavors or sometimes I add just a pinch of cayenne pepper. It is a great alternative to the standard potato hash.
Apple Butternut Squash Hash and Eggs
Makes 4 servings
1 medium butternut squash, 1 inch cubes (approx 4 c butternut squash cubes)
1 red pepper, chopped
1 leek, green and white parts only, chopped
1 granny smith apple, chopped
4-8 c organic greens, optional (used Earthbound Farm Organic Power Blend of spinach, baby kales, and chard)
1 TBSP extra virgin olive oil
8 eggs
Sea salt and pepper, or season to taste
Preheat oven to 400. Line a baking sheet with foil and spray with coconut oil or non stick spray of choice. Spread butternut squash out on the lined baking sheet and bake for 30 minutes, or until fork tender, flipping once half way. When the squash is almost done, has about 5 minutes left to cook, heat olive oil in a large skillet. Add red peppers to the skillet and sauté. When you are going to pull the squash out of the oven add the apples and leeks to the peppers and cook for 1-2 minutes. Add the butternut squash to the peppers, apples, and leeks. Turn down to low to keep warm, or keep cooking if you want more tender vegetables. The apples should still be crispy. Plate greens on plates and top with the mixture. If you want you can also cook the greens in with the vegetables. Poach, fry, or cook eggs as desired and lay on top of the vegetable mixture. Enjoy!
