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Kabocha Squash and Leek Breakfast Hash

Diced and roasted Kabocha Squash with Peppers and leeks on a big white plate with a wood spoon. side view.
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EatSimpleFood.com

This savory vegetarian Kabocha squash recipe is perfect for a breakfast hash or side dish.  It's loaded with red bell pepper, green bell pepper, and leeks and is garnished with a velvety creme fraiche or sour cream.

Ingredients

  • 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
  • salt
  • black pepper
  • 1 cup salsa -as garnish
  • 1 cup creme fraiche or sour cream - optional as garnish

Instructions

  • Preheat oven to 425F (Roast if you got it).  Line a baking sheet with aluminum foil for easy clean up.
  • Cut the ends off the squash, peel with a knife, cut in half and seed it (see tips below about cutting squash).  Place chunked 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 and toss 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 sour cream, salsa, and top with a fried egg if you like.  Salt to taste. Happy Eating!  Beckie

Notes

  • 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 even sweet potatoes.

Find it online: https://eatsimplefood.com/kabocha-squash-breakfast-hash/