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Late Winter Hash

A delicious dish for a cozy winter brunch. This dish serves 2 generously and 3 moderately.
Servings: 3


  • 1 1/2 cups peeled and diced butternut acorn, carnival or delicata squash* (1"-2" pieces work best)
  • 2 parsnips peeled and diced
  • 1 large red potato diced
  • 1 TBSP olive oil
  • salt and pepper
  • 1 TBSP fresh thyme
  • 1 1/2 TBSP margarine or butter
  • 1/2 yellow onion diced
  • 2 cloves garlic minced
  • 1 1/2 cups chopped kale or chard
  • 3 veggie sausage links
  • 1 TBSP minced fresh sage
  • 1/3 cup shredded smoked mozzarella optional
  • 3 eggs


  • Preheat oven to 425 degrees.
  • Toss squash, parsnips and potatoes with olive oil, salt, pepper and thyme leaves. Arrange vegetables on a parchment-lined baking sheet, making sure that the pieces are evenly distributed and not touching (this will help them brown better).
  • Allow squash to cook for ~20 minutes, then check for doneness. Vegetables should be tender and easily pierced with a knife.
  • Heat margarine in a cast iron or other oven-proof pan on medium heat.
  • Add onions and garlic and sautee for 4 minutes or until onions are just beginning to soften.
  • Add kale and sautee for 3 more minutes.
  • Add squash mixture, veggie sausage and sage and cook for another 2 minutes.
  • Remove pan from heat, check for seasoning and add more salt and pepper if needed.
  • Top mixture with cheese (if using).
  • One by one, crack eggs into a small bowl and gently pour on top of hash.
  • Season eggs with salt and pepper and return pan to oven and cook for 5-7 minutes until eggs reach your desired level of doneness.
  • Serve immediately.


* If you are using a larger squash, you can reserve the rest of the squash for another use. I like to dice up and roast the entire squash, then save the remaining squash to toss into salads.