Kabocha Squash Breakfast Hash
This local Kabocha squash & roasted veggie recipe is perfect for roasting for a breakfast hash or side dish. It’s garnished with a velvety creme fraiche. Can’t find creme fraiche? Use sour cream instead – one of the big differences is that creme fraiche has a higher fat content, a smoother texture, and won’t curdle when exposed to high heat because of the high fat. Wanna up your game? Top it with a fresh fried egg and get in that extra protein and punch.
- Prep Time: 30 Minutes
- Cook Time: 40 Minutes
- Total Time: 1 hour 10 minutes
- Yield: 5
- Category: Breakfast
- Method: Oven
- Cuisine: International
- 4lb Kabocha Squash, peeled, seeded, and cut into 1″ chunks
- 1/4 cup olive oil
- 1 green pepper, sliced
- 1 red pepper, sliced
- 1 large leek, halved, rinsed, sliced
- black pepper
- 1 cup creme fraiche or sour cream – as garnish (optional)
- 1 cup salsa – as garnish
- Preheat oven to 425F (Roast if you got it). Line a baking sheet with aluminum foil.
- Cut the ends off the squash, peel with a knife, cut in half and seed it (see tips below about cutting squash). Place squash in a bowl.
- Toss squash lightly with olive oil, salt, and pepper and spread evenly on a lined baking sheet (you will probably need to roast the squash in batches so as not to overcrowd the pan). Cook ~ 25-30 minutes or until tender, turning once. Place squash in a large bowl or plate.
- Trim the root end of the leek and cut off the dark green leaves (keep the pale green part of the leek). Cut in half lengthwise and run under water to get rid of any dirt in the layers. Slice leeks. Slice peppers.
- Toss the peppers lightly with olive oil, salt, and pepper and spread evenly over 2/3 of the pan. Do the same with the leeks and spread evenly on the remaining 1/3 of the pan. Roast ~ 6-10 minutes or until browned (the leeks may be done faster than the peppers so double check them ~ 6 minutes in). Add to bowl of squash and mix. Add salt and pepper to taste.
- Plate and top with creme fraiche, salsa, and top with a fried egg if you like. Happy Eating! Beckie
- Winter squash are generally tough to cut. If your power and knives aren’t doing the trick then bring a large pot of water to boiling and add the squash (leave room for the squash so the boiling water doesn’t run over the pot). Place the squash in the boiling water and cook for 6 minutes. Carefully turn it over and cook another 6 minutes. This will make it easier to cut through the skin.
- Save your seeds for later! Rinse, dry, toss with olive oil & salt and roast (on a lined baking sheet) at 275F ~ 12-15 minutes or until toasted.
- Can’t find kabocha squash? Try butternut squash, pumpkin, or sweet potatoes.
Things In My Kitchen:
- 9×13 baking sheet – Vollrath is commercial quality. Get two – it’s not much more $$. On a side note, it’s hard to trust someone that has clean baking sheets. They should be used & loved & stained with your hard roasting/cooking work 🙂
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Keywords: Kabocha Squash, Kabocha, Squash, Christmas, Easter, Thanksgiving, Holidays, Vegetarian, Vegan, Gluten Free, Paleo, Whole 30