Veggie and Apple Breakfast Hash
This unique veggie hash incorporates roasted acorn squash, crisp apples, and cozy spices for a savory and slightly sweet breakfast, side dish, or salad topper.
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 4
Ingredients
- 1 Small Acorn Squash (10 ounces/275 g)
- 12 Ounces Tofu
- 1 Large Golden Delicious Apple, Peeled and Diced (200g)
- 1 Red Bell Pepper
- 3 Ounces Tuscan Kale
- 3 Tbsp Apple Juice
- 1/2 Tsp Cinnamon
- 1/2 Tsp Ginger
- 1/4 Tsp Nutmeg
- 1/4 Tsp Turmeric
Instructions
Oven
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Preheat oven to 375 Fahrenheit.
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Cut your acorn squash in half with a large knife using a see-saw motion. Then remove the strings and seeds using a large spoon. Next, cut each half in half again. Place on top of a baking sheet lined with parchment paper and bake for 45 minutes or until squash is soft.
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Once cooled, cut your squash into 1" cubes and set aside.
Stovetop
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To prepare the remaining ingredients, remove the stem and seeds from your red bell pepper then dice it. Peel and dice a the large apple. Remove tofu from packaging and press it lightly with paper towels to remove excess moisture.
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Heat a large skillet on medium heat and add the acorn squash, red bell pepper, apple, and tofu. Then stir in 3 tablespoons of apple juice and all the remaining spices. Stir the mixture to break tofu into pieces.
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Cook the hash for 10-15 minutes or until the red bell pepper and apple are soft.
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Add additional spices as needed and serve!
Notes
- My favorite way to eat this dish is with toast or on top of a salad dressed with balsamic vinegar.
- You can also add walnuts, pecans, or dried cranberries if you want something more dense and rich.
