Butternut Squash, Kale and Pepper Hash

DSCN3718Happy (Belated) New Year! Even though we’re already a couple of weeks in, I haven’t had time to write recently–I just moved to Washington, D.C., and this is my first post from my new apartment. I still can’t believe I’m here; I walk to work every morning, and if I look down a side street, I can see the front of the White House and the Washington Monument in the distance. It seems like an optical illusion–but they’re actually there.

I love D.C. already, not because of the weather (which, given the polar vortex in the Midwest, seems like a Caribbean paradise), or because I’m almost neighbors with President Obama (I will meet him….eventually). It’s the feeling I get when I walk down the street, and I see old buildings, brick sidewalks, and places steeped in history. There’s a palpable energy, and people are constantly on the move. I like the way the city is small in terms of size, but has a larger than life personality. It’s a great place to start something new, because you don’t have to look too far to meet people with similar passions and interests.

But there are also things I have to get used to. When I left my apartment this morning, there was an odd combination of ice, slush and rain on the ground. It was almost like 7-11 spilled one giant slushie on the pavement, and then covered it with a thin layer of ice. Needless to say, it was more difficult than usual to walk to work–and by the time I got home, I was craving comfort food.

So I decided to try a new recipe for butternut squash, kale and pepper hash. The recipe only requires one pan, and comes together quickly. I let the squash get soft in the skillet, and then I added diced onions and red pepper. After letting it simmer for a few minutes, I added spices and chopped kale. I mixed the vegetables together, made a hole in the middle of the skillet, and dropped an egg in. Stick the skillet in the oven for 5-7 minutes (depending on how you like your egg cooked), and then enjoy. If you have leftover squash/vegetable mixture, you can always use it in burritos or quesadillas the next day–or fry an egg on top. The combinations are endless.

Butternut Squash, Kale and Pepper Hash (slightly adapted from here)

  • 1 1/2 cups of Butternut squash, peeled and cut into ½ inch cubes
  • ½ cup red pepper, diced
  • 1/2 cup onion, diced
  • 1 cup kale, roughly chopped (I just used my hands and tore it into small pieces)
  • ½ tbsp olive oil
  • ¼ tsp cumin
  • pinch of salt
  • pinch of pepper
  • 1 egg


  1. Preheat oven to 350 degrees.
  2. Prep all the vegetables – peel and diced the squash, red pepper, onion and kale.
  3. In a large, ovenproof skillet, heat ½ tbsp of olive oil on medium/high heat.
  4. Add in the squash and cook for 1-2 minutes.
  5. Turn down the heat to medium/low, cover the skillet, and continue to cook the squash until it softens, stirring every so often. (About 3-4 minutes)
  6. Uncover, and turn the heat back up to medium/high.
  7. Add in the pepper and onions and cook them until soft (2-3 minutes.)
  8. Stir in the cumin and a pinch of salt and pepper.
  9. Stir in the kale and let it wilt for a minute.
  10. Make a little nest in the middle of the veggie mixture, and crack the egg into the center. Sprinkle with a pinch of extra salt and pepper.
  11. Place the skillet in the oven, and cook until the egg reaches your desired consistency (about 5-7 minutes depending on how runny you like the yolk)
  12. Enjoy!

About Emily Wasserman

Bonjour! My name is Emily and I'm a writer based in St. Louis. I'm also a home baker with a small business, Amélie Bakery. I'm a self-proclaimed francophile and love French pastries and baking.
This entry was posted in Breakfast, Brunch, Dinner, Lunch, Uncategorized, Vegetarian and tagged , , , , , , , , , , , , . Bookmark the permalink.

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