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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

  1. Preheat oven to 375 Fahrenheit.
  2. 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.

  3. Once cooled, cut your squash into 1" cubes and set aside.

Stovetop

  1. 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.

  2. 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.

  3. Cook the hash for 10-15 minutes or until the red bell pepper and apple are soft.

  4. 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.