I find myself craving protein lately. By the end of the day, I need a pick-me-up boost of energy. I’m not sure if it’s a cold weather or just a me thing, but my dinner planning tends to be fueled by my energy level at 5:30 in the evening when I get home.
I had half of a butternut squash sitting in my fridge and a bunch of kale. I knew that I needed to use it up. I’m trying to be better about using all of my leftover vegetables and not letting so much go to waste. I was tempted to use some of the squash in a soup, or even just make some simple cubed roasted butternut squash. I still needed a main dish though, and I really wasn’t in the mood for too many dirty pots and pans. Maybe I could get away with just one or two pans? A one-pot meal would be a huge accomplishment.
This dinner kind of just came together. I didn’t know what it would be when I started out, but it turned out to be a sort of hash.
I cubed and peeled my leftover butternut squash and added it to a hot pan. I added some olive oil, onion, garlic and sage as well.
I threw in some vegan beef crumbles to the pan. If you’re not a vegetarian, feel free to add beef or bacon or some other meat product.
I let everything cook. I wanted the butternut squash to get brown and caramelize a bit.
I then poached some eggs in a separate sauce pan and served the eggs on top of the vegetable hash.
The creaminess of the poached egg was the perfect addition to this warm vegetable hash. I will definitely be making this “accidental meal” over again.
- 4 cups peeled, cubed butternut squash (1-inch cubes)
- 1 onion, diced
- 3 cloves garlic, chopped
- 1 tbsp. fresh sage
- 2 tsp. ground black pepper
- 2 tsp. salt
- 1 lb. vegan beef crumbles
- 3 cups chopped and stemmed kale
- eggs for poaching
- Heat up a large pan with some olive oil.
- Add in the butternut squash and the onion and cook for several minutes. Let the squash soften and caramelize.
- Add in the garlic, sage, salt, pepper and vegetarian meat crumbles. Let cook for around 5 minutes or so.
- Once the mixture is soft, and in the kale and cook a few more minutes.
- In a separate pan, heap up some water with a splash of vinegar. Poach the eggs for a few minutes in the water and remove with slotted spoon.
- Serve the hash with a poached egg on top.