Imagine a breakfast so irresistible that it transforms your ordinary morning into a culinary adventure! This Baked Butternut Squash Hash is not just a recipe; it's a flavor explosion that combines the sweet, caramelized goodness of butternut squash with crispy vegetables and optional runny eggs. Perfect for weekend brunches or when you want to impress your family and friends with a restaurant-quality dish that's surprisingly easy to make at home.
Prep Time: 15 mins
Cook Time: 40 mins
Total Time: 55 mins
Cuisine: Brunch
Serves: 4 servings
Ingredients
- 1 medium butternut squash, peeled and diced
- 1 red bell pepper, diced
- 1 onion, diced
- 2 cups kale, chopped
- 2 tablespoons olive oil
- Salt and pepper to taste
- 2 eggs (optional)
Instructions
- Preheat the oven to 425°F (218°C). Line a large baking sheet with parchment paper or a silicone baking mat to prevent sticking.
- Prepare the butternut squash by peeling the skin completely using a sharp vegetable peeler. Cut the squash in half, remove the seeds, and dice into uniform 1/2-inch cubes to ensure even cooking.
- Dice the red bell pepper and onion into similarly sized pieces, approximately 1/2-inch chunks, to maintain consistent texture and cooking time.
- In a large mixing bowl, combine the diced butternut squash, bell pepper, and onion. Drizzle with olive oil and season generously with salt and freshly ground black pepper. Toss the vegetables until they are evenly coated with oil and seasoning.
- Spread the seasoned vegetables in a single layer on the prepared baking sheet. Ensure the vegetables are not overcrowded to allow proper roasting and caramelization.
- Place the baking sheet in the preheated oven and roast for 25-30 minutes, stirring once halfway through to ensure even browning. The squash should be tender and have golden-brown edges.
- During the last 5-7 minutes of roasting, add the chopped kale to the baking sheet. The kale will become crispy and slightly charred at the edges.
- Optional: If including eggs, create two small wells in the roasted vegetable mixture during the last 5 minutes of cooking. Carefully crack an egg into each well and return to the oven until egg whites are set but yolks remain runny.
- Remove the baking sheet from the oven and let the hash rest for 2-3 minutes. This allows the vegetables to settle and makes serving easier.
- Transfer the baked butternut squash hash to serving plates. If using eggs, place one on top of each serving. Garnish with additional fresh cracked black pepper or herbs like chopped parsley or thyme if desired.
- Serve immediately while the hash is hot and the vegetables are crisp, enjoying the mix of sweet squash, caramelized vegetables, and optional runny egg.
Tips
- Uniform Cutting: The secret to even cooking is cutting all vegetables into similar-sized pieces (about 1/2-inch cubes). This ensures each bite is perfectly roasted.
- Don't Overcrowd: Spread vegetables in a single layer on the baking sheet. Overcrowding prevents proper caramelization and can lead to steaming instead of roasting.
- High Heat is Key: The 425°F temperature is crucial for achieving those delicious golden-brown edges on the squash and crispy kale.
- Egg Perfection: For perfectly runny eggs, add them in the last 5-7 minutes of cooking and watch carefully to avoid overcooking.
- Season Generously: Don't be shy with salt and pepper. They bring out the natural sweetness of the butternut squash and enhance the overall flavor.
- Fresh is Best: Use fresh, seasonal butternut squash for the most vibrant taste and texture.Pro Tip: This dish is incredibly versatile! Feel free to add herbs like thyme or rosemary, or sprinkle some crumbled feta cheese on top for extra flavor.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 25g
Protein: 5g
Fat: 9g
Saturated Fat: g
Cholesterol: mg
