Butternut Squash Hash

I love hashes because they are pretty simple to make, are very versatile and can be made in large batches for meal prep. You could add a fried egg on top to eat for breakfast, or have for lunch or dinner. They're also a very comforting food but without the calories of your typical comfort foods! I love my hashes to be flavorful, so feel free to scale back a bit on the spices to adjust to your taste preference. You can also adjust the veggies to your liking and substitute kale for spinach or another leafy green.

The recipe calls for a pinch of cinnamon, and I know it sounds weird, but trust me, it adds just the right touch to the recipe. Cinnamon goes great with butternut squash, and this recipe is no exception. It also gives it a nutty, savory flavor which is perfect for fall!


1 large butternut squash

1 lb ground beef

1 lb mushrooms, cleaned and chopped

1 large bunch kale, washed, stems removed and broken into bite-size pieces

2 cloves garlic, minced

1 small yellow onion, chopped

2 tsp Italian seasoning

1 tsp cumin

1/4 tsp red chili flakes

1/2 tsp sea salt

1/4 tsp ground black pepper

pinch of cinnamon

Optional (and not pictured): fried egg


1. Preheat oven to 350 degrees Fahrenheit

2. Remove ends of butternut squash and cut in half. Remove seeds

3. Bake squash face down for 40 minutes

4. Remove squash from oven and let cool while you prep the rest of the ingredients

5. Heat coconut oil in large skillet

6. Add garlic and onion to the pan and sauté 30 seconds

7. Add Italian seasoning, cumin and chili flakes and sauté 1 more minute

8. Add in mushrooms and kale and cook for about 8-10 minutes

9. Add in ground beef and cook until no longer pink

10. Add salt and pepper

11. While veggies and meat are cooking, carefully remove skin from the butternut squash and cut into 1'' cubes

12. Add squash back in to the hash and mix well

13. If you want to serve with a fried egg, you can make the egg now to top the hash with


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