If you're ready to welcome fall into your kitchen, this skillet meal should be top of your list to make! Its sweet and smoky flavor, hearty chunks of squash, apple, and beans, and poached egg and tangy feta topping make this is a winner of a one-pan meal. Plus with minimal ingredients and less than 20 minutes cook time, this is a quick and delicious weeknight dinner solution, especially if you prep the squash in advance. But this would also be equally delicious for breakfast. With the eggs poached directly on top of the hash, this makes a stunning centerpiece for a cozy weekend brunch.
Regardless of when it's served, I like to round it out with slices of crusty sourdough bread and an optional but delicious harissa yogurt for passing at the table.
Hope you enjoy this autumnal one-pan wonder as much as we did!
P.S. If you're vegan or lactose-intolerant I've got you covered too. See variations below the recipe.
Butternut Squash & Apple Hash with Poached Eggs
Notes: Cubed butternut squash should be cut in medium bite-size pieces so they cook in 10-12 minutes. This recipe calls for harissa. As mentioned in previous recipes, use the harissa sold in a jar (which has more depth of flavor with spices and sometimes vinegar), not a tube. Spice levels vary by brand, so check yours before using. And even if you prefer non-spicy food, use less harissa (plus a few pinches smoked paprika to enhance the smokiness) rather than omitting it all together. It's an essential flavor for this dish.
- Knob of ghee (or extra-virgin olive oil)
- 4 cups (590 gr) cubed butternut squash (approximately 1 small squash)
- 1 medium red onion, roughly chopped
- 1/2 tsp. salt + black pepper to taste
- 2 Tbsp. apple cider vinegar
- 1 Tbsp. harissa
- 1 1/2 cups (290 gr) butter beans, cooked
- 2 small-medium sweet apples, chopped in large bite size pieces
- 1/2 -3/4 cup (120 - 180 ml) water
- 4 eggs
- Fresh coriander, chopped
- Harissa yogurt - harissa to taste and pinch of salt stirred into plain yogurt (optional)
- Add ghee to a large, high-sided skillet over medium to medium high heat. Sauté butternut squash and onion for five minutes, adding salt and pepper halfway through.
- Stir in vinegar, picking up any brown bits off the bottom of the pan. Immediately stir in harissa, butter beans, apple, and 1/2 cup water.
- Bring liquid to a simmer and cook, covered, over medium to medium high for 10-12 minutes (depending on how large the squash pieces are), until squash is mostly soft and can be easily pierced with a fork but hasn't turned to mush. (During this cooking time, stir once or twice to make sure bottom of the pan is not dry. If so, add the last 1/4 cup of water, which I did after 12 minutes cooking. It's important to have liquid left at this point to steam/poach the eggs.)
- Crack eggs on top of hash. Immediately recover to cook for 4-6 minutes, depending on how runny you like the yolk.
- Top hash with coriander and crumbled feta and transfer skillet directly to the table. Serve with crusty bread and harissa yogurt, if using.
*Vegan variation: Omit eggs and feta. Top with harissa yogurt using plain coconut yogurt or other plant-based yogurt of choice.
*Dairy-free variation: Omit feta. Top with harissa yogurt using plain coconut yogurt or other plant-based yogurt of choice.
*Bean variation: I love how hearty butter beans make this dish. But if you don't have them on hand, substitute black beans, chickpeas, or a smaller white bean such as cannellini or navy.