Butternut Squash and Kale Hash

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.

Butternut Squash and Kale Hash

 

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Author: Hindy Garfinkel

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!

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