autumn hash

fall in texas is a tricky, elusive thing. it never really looks or feels like fall here. i crave the signature hues of red, orange and golden yellows known to autumn. but alas, its simply not to be found where i currently live. so, to remedy this, i turn to the bounty of beautiful foods found in fall.

this incredibly simple and aesthetic meal is literally autumn in a skillet. the apples bring a tart sweetness, while the butternut squash pairs perfectly with its sweet nuttiness. throw in some kale, shallots and garlic for texture and aromatics and this incredible salty/sweety thing starts to happen. its so delicious and can double as a side or an entire meal. checking all. the boxes.

plus, its gorgeous. as a lover of beautiful food, i can say unequivocally this tastes as amazing as it looks. i highly suggest topping this with eggs, a salty cheese (like feta), pumpkin seeds and avocado slices. happy eating!

megs

autumn hash

If fall was a hash, it would be this hash. Made with sautéed butternut squash, apples and kale, this skillet meal is the definition of nutrient dense. Served alone, this is perfect as a side. Topped with eggs, feta and pumpkin seeds, this is a quick, easy and filling meal everyone will love!
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Breakfast, Main Course, Side Dish
Cuisine: American
Keyword: easy breakfeast, kid friendly, nutrient dense, quick, shareable
Servings: 2 main (3-4 as a side)

Equipment

  • skillet (oven safe if baking eggs on top)

Ingredients

  • 2-3 tbsp herb infused olive oil*
  • 1 shallot, thinly sliced
  • 3 cloves garlic, minced
  • 3-4 c butternut squash, diced
  • 2 medium apples, diced (honeycrisp, pink lady, sweet tango)
  • 3-4 c kale, washed with stems removed, roughly chopped
  • 1 tsp salt and pepper (or to taste)
  • 1 tbsp pure maple syrup (optional, to taste)
  • 3 eggs (optional topping)
  • 1/3 c crumbled feta (optional topping)
  • 1/4 c roasted pumpkin seeds (optional topping)

Instructions

  • Over medium heat, add oilive oil to skillet. Once heated, add shallots and garlic. Sautee until translucent and very fragrant, about 3-4 minutes. *If topping hash with eggs to bake in the oven, preheat oven to 400F.
  • Add butternut squash and apples. Turn heat to medium high, stirring apples and squash every minute for 3-4 minutes. Once the apples and butternut squash have a bit of caramelized char on most of the sides, turn the heat down to low-medium. Add salt and pepper to taste. Continue cooking for addtional 10-15 minutes, or until fork tender. Taste and if needed, add maple syrup.
  • Add kale, stir to incorporate. The kale will wilt with the heat of the hash. Sautee the kale for 2-3 minutes, or until it has incorporated into the rest of the hash. If topping with eggs, crack eggs directly on top. Bake in a preheated oven at 400F for 5- 8 minutes or until the eggs whites are visible and the yoik is cooked, but still runny.
  • Remove from the oven (or stove), top with any or all of the optional toppings.

Notes

*I used a specialty herb de Provence olive oil. If you don’t have an herb infused olive oil, you can add 1/4 tsp herb de Provence or omit the seasoning and use regular olive oil. 

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