easy autumn skillet 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!
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)
- ⅓ c crumbled feta (optional topping)
- ¼ 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 ¼ teaspoon herb de Provence or omit the seasoning and use regular olive oil.
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