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. more specifically, I turn to this easy autumn skillet hash.
here’s the nutrient dense ingredient list
let’s talk ingredients. this easy autumn skillet hash is packed with all the best fruits and veggies of the season. here’s what you need:
- butternut squash
- olive oil
- salt + pepper
- herbs de provence
- maple syrup
- optional toppings: eggs, feta + pumpkin seeds
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.
does it work with my dietary needs?
this skillet dish is super customizable. add or subtract as needed depending on your lifestyle and needs. this skillet is naturally:
- refined sugar free
- gluten free
don’t miss out on dessert!
- caramelized apple tahini crisp is the perfect dessert to this easy autumn skillet hash dish. its naturally vegan and can be refined sugar and gluten free. top it with your favorite ice cream or yogurt and call it a cozy night in!
easy autumn skillet hash
- skillet (oven safe if baking eggs on top)
- 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)
- 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.
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