Two plates with sunny-side-up eggs surrounded by sautéed sweet potatoes and spinach on a wooden table with forks and a spice bowl.

Thermador Breakfast Butternut Squash and Kale Hash

Name: Breakfast Butternut Squash and Kale Hash | Thermador Recipes
Ingredients: 1 small butternut squash (about 1.5 pounds); 2 tablespoons olive oil; 1 small onion, diced; 2 cups chopped kale leaves (about 1 small bunch) (or other greens such as mizuna mustard or Swiss chard); 1/2 teaspoon ground cumin; 1/2 teaspoon smoked paprika; 1/4 teaspoon garlic salt; 1/4 teaspoon onion salt; 1/2 teaspoon dried thyme leaves; 1/2 teaspoon kosher salt, or to taste; Fresh ground black pepper; red chili flakes, optional; 4-6 large eggs; About 1-2 cups marinara sauce, optional

Bright, golden and full of autumn flavor, this butternut squash hash turns simple ingredients into a satisfying breakfast or brunch centerpiece. Roasted or sautéed butternut squash joins potatoes, bell peppers and onions for a hearty, caramelized base that’s finished with fresh herbs and a runny fried or poached egg for richness. It’s a one-pan, make-ahead-friendly dish that balances sweet and savory notes perfect for cozy weekend mornings or when you want an impressive, homey meal with minimal fuss. Serve with crusty bread or a green salad for a complete, colorful plate.

Ingredients

2 servings:

1 small butternut squash (about 1.5 pounds)

2 tablespoons olive oil

1 small onion, diced

2 cups chopped kale leaves (about 1 small bunch) (or other greens such as mizuna mustard or Swiss chard)

1/2 teaspoon ground cumin

1/2 teaspoon smoked paprika

1/4 teaspoon garlic salt

1/4 teaspoon onion salt

1/2 teaspoon dried thyme leaves

1/2 teaspoon kosher salt, or to taste

Fresh ground black pepper

red chili flakes, optional

4-6 large eggs

About 1-2 cups marinara sauce, optional

Instructions

Step 1

Peel butternut squash and remove inner seeds. Cut squash into bite sized pieces, about 1/2” cubes. Make sure to keep the squash pieces the same for consistent cooking. Heat large skillet on medium high heat. Add olive oil, then add onion and cook for about 2 minutes until soft. Add butternut squash and cook for about 15 minutes or until the squash becomes almost cooked on the outside.

Step 2

Add kale, ground cumin, smoked paprika, garlic salt, onion salt, thyme leaves, salt and pepper. Stir the spices into the veggies until well combined and cook for another 3-5 minutes, or until kale is crisp and butternut squash is completely cooked.

Step 3

Reduce heat to low and break eggs on top of squash mixture and cover with a lid. Cook the eggs until the whites have set and the yolk is to your desired texture.