Butternut Breakfast Hash w/ Chipotle Sauce
Veggies | Protein | Starchy Veggies (Grain Alternative)
Servings 1
Calories
Ingredients
Grain & Veggies
- 1.5 cups cubed butternut squash about 14 oz raw
- 1 cup kale, chard, or spinach chopped
- 1 tsp taco or fajita seasoning or use a mix of cumin, chili powder, smoked paprika, and garlic powder
- Salt & pepper
Protein
- 1 egg
- 1/4 cup black beans, drained 1.5 oz
Chipotle Lime Sauce
- 1 Tbsp tahini 1/2 oz
- 1/2 lime, juiced
- Chipotle chili paste or powder to taste
- 1 tsp apple cider vinegar optional
- water to thin
Optional Garnishes
- Fresh cilantro or green onions chopped
- Salsa
- Avocado
Instructions
Roast Squash
- Preheat the oven to 375° and line an oven-proof dish or sheet pan with parchment paper. Add the cubed butternut squash (and/or sweet potato) and toss with a small splash of olive oil, and a generous amount of salt, pepper, and your favorite taco or fajita seasoning.
- Roast for 25-30 minutes, or until browned and soft.
Make the Sauce
- Stir together the sauce ingredients with a fork in a small cup, adding water to thin until pourable. I like to make a single serving at time, but you could also make a larger batch ahead of time.
Bake The Eggs
- Remove the squash from the oven and reduce the oven temperature to 350°. Add the kale and beans to the cooked squash and gently toss, adding a bit more oil and seasoning if desired.
- Create a well for the egg(s) and carefully crack the egg into it. Season with a bit more salt and pepper and return to the oven.
- Bake, uncovered, until the whites are cooked but the yolk is still runny, about 10 minutes. Keep an eye on it, it's easy to under or overcook it.
Garnish & Serve
- Gently slide the yummy meal off of the parchment paper onto a plate, drizzle with the sauce, and garnish as desired.