Monday, October 23, 2017

Butternut Squash Breakfast Hash


So many of my favorites in this dish. The complementary flavors come together so well, it makes my mouth water just to cook it! This hash will warm you up and keep you going on a cold morning. A savory dish with a hint of sweetness, it satisfies that morning hunger. I serve it instead of hash browned potatoes for a delicious autumn side to eggs. 


Cut, peel, clean, and dice squash. I put this Microplane Grip'n Strip Peeler to the test. There's nothing harder for me to peel than butternut squash. 


As you can see, this peeler made super-easy work of it. I confess that I have never used a peeler so easily. The chickens appreciated the seeds this morning. 



Heat Butternut Squash Seed Oil in a large skillet. Chop onion. Add squash and onion to the skillet over medium high heat.



Chop mushrooms.















I cut mine in thirds, turn them halfway, and cut into thirds again. Add to the skillet.












While that's browning, strip the spines from kale. Stack the leaves and roll them up to cut into thin strips. Do the same with sage.



Add it to the skillet. Salt and pepper to taste. Saute until the squash and kale are tender.











Deglaze the pan with apple cider vinegar.














Top with Butternut Mountain Farm Maple Syrup.














Cook a minute or two more to blend the flavors.



Serve alone or with eggs for some protein. I used Stony Brook Butternut Squash Seed Oil. It worked beautifully. 





For the finishing touch, add Butternut Mountain Farm Maple Syrup to taste, and sprinkle with Stony Brook Brined and Roasted Butternut Pepitas


Butternut Squash Breakfast Hash

  1. Cut, peel, clean, and dice butternut squash. This Microplane Grip'n Strip Peeler is the best I've found for this job
  2. Heat Stony Brook Butternut Seed Oil in a large skillet over medium heat
  3. Chop onion
  4. Add squash and onion to skillet. Turn heat to medium-high
  5. Chop mushrooms into thirds. Add to skillet
  6. Remove spine from kale and slice fairly thin. Add to skillet
  7. Thinly slice sage. Add to skillet
  8. Cook until squash and kale are tender
  9. Deglaze the bottom of the skillet with apple cider vinegar
  10. Stir in Butternut Mountain Farm Maple Syrup
  11. Saute a minute or two to blend flavors
  12. Serve alone or with eggs as a side dish. Sprinkle Stony Brook Brined and Roasted Butternut Squash Seeds over the top
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4 comments:

  1. I've been looking for a healthy breakfast for some time now and I guess this is going to be perfect. Thank you for sharing the recipe with us.

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  3. Remember that you do not have to love cooking or to be an excellent cook. kitchen peeler

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