Butternut Squash and Kale Hash
- 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.
- Enjoy!
Recipe by Confident Cook, Hesitant Baker at https://confident-cook.com/2014/04/butternut-squash-and-kale-hash.html
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