Native Corn & Squash Hash with Foraged Herbs

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-07 · Updated 2026-04-07

A celebration of 'native' ingredients honoring Indigenous food traditions, featuring sweet corn, squash, and wild herbs for a vibrant, earthy breakfast. This native american-inspired breakfast (vegetarian) ready in about 50 minutes combines yellow corn, small acorn squash, chives into a breakfast that fuels the morning without the midday crash — make-ahead-friendly and balanced enough to anchor the first meal of the day. Each serving lands at about 210 calories and feeds 2, so it sits comfortably in a weekly breakfast rotation alongside fruit, yogurt, or coffee. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 cups yellow corn
• 1 small acorn squash
• 2 tbsp chives
• 1 tbsp wild garlic
• 1 tbsp olive oil
• 1/4 tsp salt
• 1/8 tsp black pepper

Instructions

1. Step 1: Preheat oven to 400°F (200°C). Cut 1 small acorn squash in half lengthwise, scoop out seeds, and brush cut sides with 1 tbsp olive oil. Place cut-side down on a parchment-lined baking sheet, season with 1/4 tsp salt, and roast for 35 minutes until tender when pierced with a fork.
2. Step 2: While squash roasts, combine 2 cups fresh yellow corn kernels and 1 tbsp finely chopped wild garlic in a medium bowl. Heat remaining 1 tbsp olive oil in a skillet over medium heat, add corn mixture, and cook for 5 minutes until kernels are slightly charred and tender.
3. Step 3: Once squash is done, scoop flesh into the skillet with corn, add 2 tbsp chopped chives, and season with 1/8 tsp black pepper. Cook for 3 more minutes, stirring occasionally, until all ingredients are heated through and chives are fragrant.