Success: Squash & Chicken Hash with Kale and Baked Eggs

Sunday, February 21, 2021

This here is a delicious and very filling spin on Martha Stewart's Squash Hash with Kale and Baked Eggs. I dropped the cilantro, pre-cooked the butternut squash halves (so I already have a half cooked leftover!), cooked 1lb ground chicken just after the onion and garlic, and then sprinkled a bit of crumbled bacon on top at the end. The sweetness of the butternut squash is well-balanced by the carrots and kale. Highly recommend.

One more way to use up those garden squashes! Very colorful, too. Makes about 4 meals. Might be worth doubling.

Ingredients

• 1/4 cup + 2 Tbsp extra-virgin olive oil
• 3 Tbsp lemon juice
• Salt & Pepper to taste
• A couple teaspoons of a spice mix (I like za'atar)
• 1 small onion, minced (1c)
• 2 cloves garlic, minced
• 1/2 medium butternut squash or 1 whole acorn squash (1.25lb), halved, seeded, peeled, and cut into 1/2-inch pieces (3.5c)
• 10oz carrots, peeled and cut into 1/2-inch pieces (1.5c)
• 2 cups packed coarsely chopped kale (from 1 small bunch)
• 4-6 large eggs
• 1lb ground chicken
• Optional: a couple pieces cooked bacon, crumbled

Recipe

1. Preheat oven to 425 degrees.
2. Heat a couple Tbsp olive oil in an oven-proof skillet over medium-high. Cook onion & garlic for ~3 minutes, stirring occasionally.
3. Add chicken, stir occasionally until cooked.
4. Add squash and carrots. Transfer to oven and cook until golden and tender, 20-25 minutes (less if squash is already cooked and carrots are diced)
5. Whisk 0.25c oil, lemon juice, salt, pepper, and spices (if any).
6. Stir kale into squash mixture, along with half the oil/lemon/spice mixture. Return to oven for 7 minutes more.
7. Make 4-6 wells in cooked vegetables and crack an egg into each. Return to oven until whites are set but yolks are still runny (4-6 minutes).
8. Remove, drizzle with remaining oil/lemon/spice dressing (and bacon, if using).