Leek And Butternut Squash Hash

This is the first post in our recipe series for the month of October, pumpkin and squash recipes from Jill of a Better Happier St. Sebastian!

hash and egg

Leek and Butternut Squash Hash, with Fried Eggs
Serves 2

1 small butternut squash, peeled

1 large leek, green top removed

3 cloves garlic, minced

1 tbs olive oil

salt and pepper to taste

2 eggs, cooked to your liking

Bring a medium pot of water to boil over high heat. Halve the squash lengthwise, remove seeds and chop into small cubes. Once the water is boiling, add chopped squash to par-cook. Cook squash until tender, about seven minutes. Drain the water and set squash aside.

Halve the leek and rinse under cold water, taking care to rinse out any sand or dirt. Roughly chop and set aside.

Heat ½ tbs of olive oil in a large cast iron skillet over medium-high heat. Add leeks and garlic. Sautee until fragrant, about 2 minutes. Add squash and season generously with salt and pepper, and let cook undisturbed for 5 minutes. With a large spatula, scrape and flip hash in skillet, cooking for an additional 5 minutes.

Top with eggs and serve immediately.

steaming hash

close up hash

egg on has

For more of Jill’s recipes visit her blog a Better Happier St. Sebastian!

More healthy recipes from the BLDG 25 Blog.


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