I had a ton of butternut squash left over from last night's dinner, so I figured, why not add a side of butternut squash hash to our #brunch #breakfast this beautiful polar-vortex-free winter morning. The good news about this hash as opposed to your usual potato based hash:
Per cup, butternut squash has only 5% of your daily recommended value of carbohydrates. Potatoes have 8%.
Potassium isn't all that great for folks with kidney disease. Squash has 14% DRV of potassium, and potatoes have 18%.
Other good news about this squash/apple hash is that apples are very high in fiber.
Veganized a Real Food Dieticians Recipe | Serves: 4 | Time: ~30 min
1 tbsp coconut oil, divided
1 medium sweet onion, diced
1 medium #apple, cored and diced
½ tsp dried sage
¼ tsp dried thyme
¼ tsp garlic powder
½ tsp. sea salt
Pinch of red pepper flakes
3 cups #kale, washed and torn
Combine (if using) in small bowl.
Place a large skillet over medium-high heat. Add 2 tsp coconut oil and heat just until oil starts to shimmer. Add onion, squash, sage, thyme, garlic powder, salt and red pepper flakes. Saute for 7-8 minutes, stirring occasionally.
Add 3 tbsp water and diced apple. Cook an additional 10 minutes, stirring occasionally.
Place on top of hash and cover with a lid. Allow greens to wilt, about 1-2 minutes. Stir, season with additional salt and pepper and serve.