This week has been busy, like balls to the wall busy and having a Sunday morning off can only really mean one thing- brunch! Because we have been so b-a-n-a-n-a-s I decided to make a tasty breakfast hash for the aforementioned brunch at home instead of going out to any one of LAs fine brunchy establishments...however, I realized while pulling 75 hash worthy ingredients out of the refrigerator that all I really wanted was a simple, savory, soul satisfying dish...so I put 71 of the ingredients back and set to work.
-BUTTERNUT SQUASH & KALE BREAKFAST HASH-
What you will need:
1 small butternut squash (ok but seriously... I bought this squash because it was ADORABLE!)
2 cups kale, chopped
4 eggs (or however many those dining with you would like)
2 tbsp olive oil
sea salt and pepper to taste
garlic powder to taste
Preheat your oven to 425 degrees f
Peel and 'dress' your squash (cut in half and remove its pulp and seeds... aka its guts). Cut the squash into 1/2 inch cubes. Place the cubes into a cast iron pan and drizzle with olive oil, sprinkle with sea salt and stir to evenly distribute the seasoning. Bake at 425 for 30 minutes, stirring occasionally until lightly golden brown.
While your squash is in the oven, rinse, dry, and chop your kale. Sauté in olive oil, sea salt and garlic powder, until slightly wilted. Set aside.
Once the squash is nearly done baking add in the kale for the final 2-5 minutes, just to give it a crisp edge.
Top with fried eggs and serve with avocado (duh) or bacon, or sausage, or whatever else you fancy.
This recipe was a reminder for me that simple is often better than complicated. What I mean by that is this- so often we get caught up in adding things to our lives, to our outfits, to recipes, to make things stand out or be 'original', but more often than not, if we strip away all the 'extra' bits, we will be far happier and more satisfied in the end.
Don't you agree?
Happy Monday everyone! Have a SIMPLY wonderful week (yeah... I AM that cheesy).