Best 3 Squash Hash With Kale And Baked Eggs Recipes

Calling all vegetarians, vegans, and brunch enthusiasts! This article presents a delectable and nutritious dish that will tantalize your taste buds and nourish your body: Squash Hash with Kale and Baked Eggs. This wholesome meal combines the earthy sweetness of roasted butternut squash, the hearty texture of kale, and the richness of baked eggs, creating a symphony of flavors and textures. Whether you're seeking a protein-packed breakfast, a light lunch, or a satisfying dinner, this versatile dish has you covered. With variations for vegan and vegetarian diets, this recipe caters to diverse dietary preferences.

The Squash Hash with Kale and Baked Eggs recipe features a step-by-step guide to creating this culinary masterpiece. It begins with roasting butternut squash cubes, a process that caramelizes their natural sugars and intensifies their flavor. While the squash roasts, kale is sautéed with garlic and olive oil, releasing its earthy aroma and vibrant green color. The final step involves baking eggs in individual ramekins, allowing the yolks to set while the whites remain soft and creamy.

For those following a vegetarian or vegan lifestyle, the recipe offers a delightful twist. Instead of eggs, tofu is crumbled and cooked with the squash and kale, creating a protein-rich and flavorful hash. The baked eggs can also be replaced with sliced avocado, adding a creamy texture and healthy fats to the dish.

This recipe provides detailed instructions for both variations, ensuring success in the kitchen regardless of your dietary preferences. Whether you're a seasoned cook or a culinary novice, this Squash Hash with Kale and Baked Eggs recipe will guide you towards a satisfying and nutritious meal that will impress your taste buds and leave you feeling energized. So gather your ingredients, preheat your oven, and embark on a culinary journey that celebrates the goodness of wholesome, plant-based foods.

Check out the recipes below so you can choose the best recipe for yourself!

HEALTHY SQUASH AND KALE CASSEROLE

Healthy Squash and Kale Casserole image

This veggie-packed, low-calorie casserole uses a combination of full-fat Swiss and Parmesan-and a little goes a long way, cutting down on the fat without sacrificing flavor. Serve with a green salad on the side to round out the meal.

Provided by Food Network Kitchen

Categories main-dish

Time 1h10m

Yield 6 servings

Number Of Ingredients 15

Ingredients

2 tablespoons olive oil
1/4 of a medium yellow onion, chopped
6 cups finely chopped kale (about 5 ounces)
1 small garlic clove, minced
Kosher salt and freshly ground black pepper
1/2 cup low-sodium chicken broth
2 cups of 1/2-inch diced yellow squash (about 8 ounces)
2 cups of 1/2-inch diced zucchini (about 8 ounces)
2 tablespoons mayonnaise
3 cups frozen brown rice, thawed
1 cup grated Swiss
1/3 cup grated Parmesan
1 cup panko bread crumbs
1 large egg, beaten
Cooking spray

Steps:

Preheat the oven to 400 degrees F. Heat the olive oil in a large nonstick skillet over medium heat, add the onions and cook, stirring occasionally, until just browned and soft, about 5 minutes. Add the kale, garlic and 1/2 teaspoon each salt and pepper and cook until the kale is bright green, about 2 minutes. Add the broth and continue to cook until the kale is wilted and most of the broth is absorbed, about 5 minutes more. Add the squash, zucchini and 1/2 teaspoon salt and toss to combine with the kale. Continue cooking until the squash begins to soften, about 8 minutes. Remove from the heat and stir in the mayonnaise.
Toss the cooked vegetables, brown rice, cheeses, 1/2 cup of the bread crumbs and the egg in a large bowl until mixed. Spray a 9-inch square or 2-quart casserole dish with cooking spray. Spread the mixture in the bottom of the casserole and top with the remaining 1/2 cup bread crumbs, 1/4 teaspoon salt and a few grinds of pepper. Bake until the squash and zucchini are tender and the top is browned and crisp, about 35 minutes. Serve hot.
Make-Ahead Tip: Freeze the baked casserole for up to 2 weeks. Cover with foil and reheat at 350 degrees F until hot, 35 to 45 minutes.

Nutrition Facts : Calories 340 calorie, Fat 16 grams, SaturatedFat 5 grams, Cholesterol 45 milligrams, Sodium 560 milligrams, Carbohydrate 39 grams, Fiber 3 grams, Protein 13 grams, Sugar 3 grams

SQUASH HASH WITH KALE AND BAKED EGGS

Squash Hash with Kale and Baked Eggs image

Not your usual hash skillet, this one is filled with festive fall vegetables forming a nest for sunny baked eggs.

Provided by Martha Stewart

Categories Food & Cooking Breakfast & Brunch Recipes

Time 1h5m

Number Of Ingredients 10

Ingredients

1/2 cup extra-virgin olive oil
3 tablespoons fresh lemon juice
1/2 cup coarsely chopped fresh cilantro
Coarse salt and freshly ground pepper
1 small onion, minced (1 cup)
2 cloves garlic, minced (1 tablespoon)
1/2 medium butternut squash or 1 whole acorn squash (1 1/4 pounds), halved, seeded, peeled, and cut into 1/2-inch pieces (3 1/2 cups)
10 ounces carrots, peeled and cut into 1/2-inch pieces (1 1/2 cups)
2 cups packed coarsely chopped kale (from 1 small bunch)
4 large eggs

Steps:

Preheat oven to 425 degrees. In a small bowl, whisk together 1/4 cup plus 2 tablespoons oil, lemon juice, and cilantro, then season with salt and pepper.
Heat remaining 2 tablespoons oil in a large straight-sided ovenproof skillet (preferably cast iron) over medium-high. Add onion and garlic and cook, stirring occasionally, 3 minutes.
Add squash and carrots, season with salt and pepper, and transfer to oven. Roast, stirring once, until golden and tender, 20 to 25 minutes.
Stir kale into squash mixture, along with 1/4 cup cilantro mixture. Return to oven 7 minutes. Make 4 wells in vegetables and crack an egg into each. Season eggs with salt. Return to oven and bake until whites are set but yolks are still runny, 4 to 6 minutes. Serve, drizzled with more cilantro dressing.

SKILLET EGGS WITH SUMMER SQUASH HASH

Skillet Eggs with Summer Squash Hash image

Brighten your morning with a skillet hash, brimming with summer vegetables and hearty eggs, to keep you going all the way until lunch.

Provided by By Betty Crocker Kitchens

Categories Breakfast

Time 1h15m

Yield 4

Number Of Ingredients 11

Ingredients

2 medium zucchini (1 lb)
2 medium yellow summer squash (1 lb)
1 teaspoon salt
1 tablespoon olive oil
1/4 cup chopped red onion
1 small tomato, chopped (1/2 cup)
1/2 cup diced cooked 95% fat-free ham
1 tablespoon chopped fresh dill weed
1 teaspoon grated lemon peel
4 eggs
1/8 teaspoon pepper

Steps:

Shred the zucchini and yellow squash and place in large colander. Stir in salt; let stand in sink 30 minutes to drain. Rinse gently to remove excess salt; squeeze squash mixture to remove as much liquid as possible. Set aside.
In 12-inch nonstick skillet, heat oil over medium-high heat. Cook onion in oil 2 minutes, stirring frequently. Stir in squash mixture. Cook 8 minutes, stirring occasionally, until vegetables are crisp-tender. Add tomato, ham, dill and lemon peel. Cook and stir 1 minute longer. Reduce heat to medium.
Spread squash mixture evenly in skillet. Make 4 (2 1/2-inch-wide) indentations in mixture with back of spoon. Break eggs, one at a time, into custard cup or saucer; pour into indentations. Sprinkle eggs with pepper. Cover; cook 8 to 10 minutes or until whites and yolks are firm, not runny.

Nutrition Facts : Calories 260, Carbohydrate 10 g, Cholesterol 225 mg, Fat 1 1/2, Fiber 2 g, Protein 24 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 1550 mg, Sugar 7 g, TransFat 0 g

Tips:

Select the right type of squash. For this recipe, butternut squash or sweet potatoes work well due to their sweet and mild flavor. Acorn or kabocha squash can also be used, but they may require more cooking time.
Roast the squash提前. This will help bring out its natural sweetness and make it easier to mash.
Use fresh kale. Kale is a hearty green that holds up well in this dish. If you don't have kale on hand, you can substitute another sturdy green like Swiss chard or collard greens.
Don't overcook the eggs. The yolks should be runny or slightly set, depending on your preference.
Season to taste. This dish can be customized to your liking with additional herbs, spices, or hot sauce.

Conclusion:

This squash hash with kale and baked eggs is a delicious and nutritious breakfast or brunch option. It's packed with protein, vitamins, and minerals, and it's also easy to make. With a few simple ingredients and a little bit of planning, you can enjoy this satisfying meal any day of the week.