Butternut Squash and Sage Breakfast Hash

Butternut Squash and Sage Breakfast Hash


2 Tablespoons extra virgin olive oil or organic butter

4 cups diced butternut squash

1 small red onion, diced

1/2 pound cremini mushrooms, diced

2 cups thinly sliced lacinato kale

1 tablespoon finely chopped sage

1/2 teaspoon sea salt

freshly ground black pepper


Heat olive oil in an 11- or 12-inch skillet over medium heat. Add the squash and onion and sauté for about 5 minutes. Add the mushrooms and sauté for 5 to 7 minutes more, or until the squash is tender. Add the kale, sage, sea salt, and pepper and sauté a minute more, or until the kale is tender. Taste and adjust the salt and seasonings if necessary. Serve.

Yield: 4 to 6 servings

The Whole Life Nutrition Cookbook by Alissa Sergersten and Tom Malterre, MS, CN, page 152

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