Butternut Squash and Kale Breakfast Hash
A nutrient-packed breakfast hash made with roasted butternut squash, sautéed kale, and onions, seasoned with cumin and smoked paprika. Egg adds extra protein, making it a filling and savory way to start the day.
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Add to CollectionServings: 1
Calories: 234kcal
Ingredients
- 1/2 tablespoon olive oil
- 1/4 medium butternut squash, peeled and cubed
- 1/4 onion, diced
- 1/2 cup kale, chopped
- 1/8 teaspoon cumin, ground
- 1/8 tsp paprika
- 1/8 tsp low-sodium salt
- 1/8 tsp black pepper, ground
- 1 large egg
Instructions
- Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook until softened, about 5 minutes.
- Add the cubed butternut squash to the skillet and cook, stirring occasionally, until tender and slightly caramelized, about 15 minutes.
- Stir in the chopped kale, cumin, smoked paprika, salt, and pepper. Cook until the kale is wilted, about 3-4 minutes and push to the side.
- In a small bowl, whisk the egg and pour into the other side of the skillet. Stir frequently, cooking until the egg is scrambled and fully cooked (2-3 minutes).
- Once the egg is cooked, stir it into the butternut squash and kale mixture so it's well combined.
Nutrition
Calories: 234kcal | Carbohydrates: 26g | Protein: 9g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.02g | Cholesterol: 186mg | Sodium: 159mg | Potassium: 903mg | Fiber: 5g | Sugar: 6g | Vitamin A: 21290IU | Vitamin B1: 0.2mg | Vitamin B2: 0.3mg | Vitamin B3: 2mg | Vitamin B5: 2mg | Vitamin B6: 0.4mg | Vitamin B12: 0.4µg | Vitamin C: 52mg | Vitamin D: 1µg | Vitamin E: 4mg | Vitamin K: 49µg | Calcium: 155mg | Copper: 0.2mg | Folate: 86µg | Iron: 3mg | Manganese: 1mg | Magnesium: 77mg | Phosphorus: 177mg | Selenium: 17µg | Zinc: 1mg