Autumn Skillet Hash with Roasted Veggies and Sage

Fall in Texas can be a subtle, elusive season—never quite matching the vivid reds, oranges and golds I picture when I think of autumn. When the landscape doesn’t deliver, I turn to seasonal flavors instead. This easy autumn skillet hash captures all the cozy tastes of the season in one simple, nourishing dish.

Here’s the nutrient-dense ingredient list

This skillet hash highlights the best produce of fall. You’ll need:

• Apples
• Butternut squash
• Kale
• Garlic
• Shallots
• Olive oil (herb-infused optional)
• Salt and pepper
• Herbs de Provence
• Maple syrup (optional)
• Optional toppings: eggs, feta, pumpkin seeds, avocado

This recipe is essentially autumn in a skillet. Tart, crisp apples balance the sweet nuttiness of roasted butternut squash while shallots and garlic add savory depth. Kale brings color and texture. Together the flavors caramelize and mingle into a sweet-and-salty combination that works as a vibrant side or a satisfying main. For a complete meal, top the hash with runny baked or fried eggs, crumbled feta, roasted pumpkin seeds and avocado slices.

Adaptable for many diets

This recipe is flexible and easy to adapt. It is naturally:

• Refined sugar free
• Vegan (without eggs and cheese)
• Paleo-friendly
• Gluten free
• Vegetarian (with optional eggs and feta)

Dessert pairing

• Caramelized apple tahini crisp makes a lovely follow-up to this skillet hash. It’s naturally vegan and can be prepared refined sugar and gluten free—serve warm with your favorite ice cream or yogurt for a cozy ending to the meal.

Easy Autumn Skillet Hash

If fall had a flavor, it would be this hash. Sautéed butternut squash, apples and kale make a nutrient-dense skillet that works as a side or, when topped with eggs, feta and pumpkin seeds, becomes a quick, filling main everyone will enjoy.

4.50 from 4 votes

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Course Breakfast, Main Course, Side Dish

Cuisine American

Servings 2 main (3-4 as a side)

Equipment

• Skillet (oven-safe if baking eggs on top)

Ingredients

  

• 2-3 tbsp herb-infused olive oil*
• 1 shallot, thinly sliced
• 3 cloves garlic, minced
• 3-4 c butternut squash, diced
• 2 medium apples, diced (Honeycrisp, Pink Lady, Sweet Tango)
• 3-4 c kale, washed, stems removed, roughly chopped
• 1 tsp salt and pepper (or to taste)
• 1 tbsp pure maple syrup (optional)
• 3 eggs (optional topping)
• ⅓ c crumbled feta (optional)
• ¼ c roasted pumpkin seeds (optional)

Instructions

 

• Over medium heat, warm the olive oil in a skillet. Add the shallot and garlic and sauté until translucent and fragrant, about 3–4 minutes. If you plan to bake eggs on top, preheat the oven to 400°F.
• Add the diced butternut squash and apples. Increase heat to medium-high and stir every minute for 3–4 minutes so the pieces develop a light caramelized char. Reduce the heat to medium-low, season with salt and pepper, and continue cooking for 10–15 minutes, or until the squash is fork-tender. Taste and add maple syrup if desired.
• Stir in the kale and sauté 2–3 minutes until it wilts and incorporates into the hash. If adding eggs, crack them on top of the hash and transfer the skillet to the preheated oven. Bake 5–8 minutes, until whites are set and yolks remain runny.
• Remove from heat, add optional toppings (feta, pumpkin seeds, avocado) and serve warm.

Notes

*I used an herb de Provence–infused olive oil. If you don’t have one, use regular olive oil and add 1/4 teaspoon dried Herbs de Provence, or omit the herb and use plain olive oil.

Keyword easy breakfast, kid friendly, nutrient dense, quick, shareable

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Tag me on Instagram @olivesnthyme. For more dessert ideas, follow my Pinterest boards.

Tag me on Instagram @olivesnthyme. For more dessert ideas, follow Pinterest.