Butternut Squash Hash Recipe

Cooking Instructions

1. 1

   Prepare the Vegetables

   Peel and dice the butternut squash into small cubes. Chop the poblano peppers and kale. Slice the onion.

2. 2

   Caramelize the Onions

   In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the sliced onions and cook, stirring occasionally, until they are golden brown and caramelized, about 10-15 minutes. Remove from the skillet and set aside.

3. 3

   Cook the Hash

   In the same skillet, add the remaining tablespoon of olive oil. Add the cubed butternut squash and poblano peppers. Season with salt and black pepper. Cook for about 10-12 minutes, stirring occasionally, until the squash is tender.

4. 4

   Add Kale

   Stir in the chopped kale and cooked onions to the skillet. Cook for an additional 5 minutes, until the kale is wilted and everything is heated through.

5. 5

   Cook the Eggs

   In a separate pan, cook the cage-free eggs to your preference (fried, scrambled, or poached).

6. 6

   Serve

   Plate the butternut squash hash and top it with the cooked eggs. If using pulled turkey, add it on top as well.