Butternut Squash and Kale Hash
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Ingredients
  • 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
Instructions
  1. Heat up a large pan with some olive oil.
  2. Add in the butternut squash and the onion and cook for several minutes. Let the squash soften and caramelize.
  3. Add in the garlic, sage, salt, pepper and vegetarian meat crumbles. Let cook for around 5 minutes or so.
  4. Once the mixture is soft, and in the kale and cook a few more minutes.
  5. 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.
  6. Serve the hash with a poached egg on top.
  7. Enjoy!
Recipe by Confident Cook, Hesitant Baker at http://confident-cook.com/2014/04/butternut-squash-and-kale-hash.html