6/7/2019 Breakfast Recipes
A good breakfast hash should be more than just eggs and potatoes! Make this superfood breakfast hash using butternut squash
About Butternut Squash
- Butternut squash contains many antioxidants and vitamins. It contains no saturated fats or cholestrol, however, it is a rich source of dietary fiber. It is often recommended by dieticians in the cholesterol controlling and weight reduction programs.
- Seeds from the squash are an excellent source of dietary fiber and fatty acids that aid in heart health.
- You should buy fresh whole butternut squash instead of its cut sections. Look for a mature produce that features a fine woody note on tapping and heavy in hand. Its stem should be stout and firmly attached. Avoid those with wrinkled ski, spots, cuts and bruises.
- Almost all the parts of the plant are edible including the leaves and flowers.
Butternut Squash Breakfast Hash Recipe
Photo and recipe credit: Valerie Tafoya
- 2-3 Tbutternut squash seed oil
- 1butternut squash (peeled & diced)
- 1onion (chopped)
- 8 ozmushrooms (cleaned & diced)
- 1 bunchof kale (about 2-3 cups, sliced)
- 2 Tfresh sage or use 1 T ground
- 2-3 Tapple cider vinegar
- 2-3 TMaple syrup, plus more to taste
- salt & pepper to taste
- Roasted butternut seeds (garnish)
- Cut, peel, clean and dice butternut squash. Use the Microplane Grip'n Strip Peeler
- Chop onion.
- Heat butternut seed oil in a large skillet over medium heat until hot, then add squash and onion.
- Turn heat to medium-high.
- Chop cleaned mushrooms into thirds.
- Add to skillet and cook while removing spine from kale and slicing fairly thin.
- Add kale to skillet along with thinly sliced sage.
- Cook until squash and kale are tender.
- Deglaze the bottom of the skillet with apple cider vinegar.
- Stir in real maple syrup and saute a minute or two to blend flavors.
- Garnish with roasted butternut squash seeds.