Food & Cooking Recipes Breakfast & Brunch Recipes Squash Hash with Kale and Baked Eggs Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on June 20, 2017 Rate Print Share Photo: David Prince Prep Time: 30 mins Total Time: 1 hr 5 mins Servings: 4 Not your usual hash skillet, this one is filled with festive fall vegetables forming a nest for sunny baked eggs. Ingredients ½ cup extra-virgin olive oil 3 tablespoons fresh lemon juice ½ cup coarsely chopped fresh cilantro Coarse salt and freshly ground pepper 1 small onion, minced (1 cup) 2 cloves garlic, minced (1 tablespoon) ½ medium butternut squash or 1 whole acorn squash (1 ¼ pounds), halved, seeded, peeled, and cut into ½-inch pieces (3 ½ cups) 10 ounces carrots, peeled and cut into ½-inch pieces (1 ½ cups) 2 cups packed coarsely chopped kale (from 1 small bunch) 4 large eggs Directions Preheat oven to 425 degrees. In a small bowl, whisk together 1/4 cup plus 2 tablespoons oil, lemon juice, and cilantro, then season with salt and pepper. Heat remaining 2 tablespoons oil in a large straight-sided ovenproof skillet (preferably cast iron) over medium-high. Add onion and garlic and cook, stirring occasionally, 3 minutes. Add squash and carrots, season with salt and pepper, and transfer to oven. Roast, stirring once, until golden and tender, 20 to 25 minutes. Stir kale into squash mixture, along with 1/4 cup cilantro mixture. Return to oven 7 minutes. Make 4 wells in vegetables and crack an egg into each. Season eggs with salt. Return to oven and bake until whites are set but yolks are still runny, 4 to 6 minutes. Serve, drizzled with more cilantro dressing. Originally appeared: Martha Stewart Living, October 2015 Rate It Print