Butternut Squash Breakfast Hash

An easy veggie breakfast hash made leftover roasted zucchini and butternut squash topped with fried eggs. A perfect weekend or holiday brunch. Gluten-free.

fall / breakfast / gluten free

I’m probably the last to know this – but have you heard that they’ve cancelled Saturday morning cartoons? I suppose on-demand or Netflixed cartoons are probably more convenient, but I am still sad to hear the news. Growing up (without cable), Saturday morning cartoons were what my sister and I looked forward to all week. Pancakes, cereal commercials, the whole bit.

Jack and I still have a weekend ritual – although our “cartoon” is Shark Tank instead of Muppet Babies, and our breakfast is usually eggs instead of pancakes.

This recipe is a great “use up what you have” kind of breakfast. Butternut squash is the base here, but as you can see I threw in zucchini, kale, and other veggies that I happened to have on hand. I know what you’re thinking – who wants to wake up and roast squash first thing in the morning? I usually don’t, but this is a great way to repurpose leftover roasted squash (or sweet potato) cubes.

Cook everything in your skillet along with herbs and spices. Because it’s fall, I like to use rosemary or sage. Top it all with eggs, pour some coffee, and go get cozy on the sofa.

5.0 from 2 reviews

Butternut Squash Breakfast Hash

  PrintAuthor: Jeanine DonofrioServes: 2Ingredients

• 2 cups cubed butternut squash
• 1 tablespoon extra-virgin olive oil, plus more for drizzling
• ⅓ cup chopped scallions
• 1 small zucchini, cut into 1-inch pieces (1½ cups)
• 1½ cups chopped broccolini or broccoli florets
• 2 tablespoons minced fresh rosemary or sage
• 1 teaspoon balsamic or sherry vinegar, or fresh lemon juice
• 1 garlic clove, finely chopped
• 3 kale leaves, stemmed and chopped
• 3 to 4 fried eggs
• Sea salt and freshly ground black pepper
• A few pinches smoked paprika (optional)
• Thinly sliced radishes, for garnish (optional)

Instructions

1. Preheat the oven to 400° F and line a large baking sheet with parchment paper. Toss the butternut squash with a drizzle of olive oil and a few pinches of salt and pepper. Roast until golden brown, 25 to 30 minutes.
2. Heat the olive oil in a large skillet over medium heat. Add the scallions, zucchini, broccolini, rosemary, and a few pinches of salt and pepper. Cook for 5 to 8 minutes, or until lightly golden brown. Add the vinegar or lemon juice, garlic, roasted butternut squash, kale, another pinch of salt and pepper, and a pinch of smoked paprika, if using. Saute until everything is golden brown, about 5 minutes more, stirring occasionally. Season to taste. Garnish with sliced radishes, if using, and top with the fried eggs.

3.4.3177
 

Did you make the recipe? I want to see!
Tag @loveandlemons on Instagram.

Free Bonus:5 Tips for Fast & Easy Dinners

You may like these too…

1. 
   White Bean Tomato Mushroom Soup

2. 
   Butternut Squash, Kale & Quinoa Stew

3. 
   Roasted Delicata Squash

4. 
   Vegan Broccoli Soup

5. 
   Best Vegan Chili

6. 
   Quinoa Salad Stuffed Acorn Squash

16 comments

Leave a comment: Cancel reply

Your email address will not be published. Required fields are marked *

Rate this recipe (after making it) Rate this recipe (after making it)

Comment

Notify me of follow-up comments via e-mail

Rate this recipe (after making it):

Current ye@r *

Leave this field empty

Δdocument.getElementById( “ak_js_1” ).setAttribute( “value”, ( new Date() ).getTime() );

1. Caleb
   12.20.2015

   Made this to go alongside a quiche this morning. Really incredible flavor and very simple to put together. Thanks for the recipe!

   Reply ↓

2. Kristin | Eat.Fly.Love. from eatflyloveblog.com
   11.11.2015

   I love all the beautiful squash in here – and the idea of using up what you have while it’s still fresh in a delicious and healthy hash.

   Reply ↓

3. Diane K. from blogspot.com
   11.10.2015

   This looks delicious, and I love that you used the whole carrot. I recently saw a recipe for carrot top pesto, but didn’t think about putting it on carrot soup, even though now it seems so obvious! Thanks

   Reply ↓

4. Heather from heatherinreallife.com
   11.09.2015

   This looks sooo yummy! I will have to try it this Sunday for brunch.
   -Heather
   http://heatherinreallife.com/

   Reply ↓

5. Sam from goodbutterbest.com
   11.08.2015

   I love how fresh and bright your food is! Just had pizza three meals in a row and probably should have this tomorrow morning for breakfast as a cleanser.

   Reply ↓

6. Kathryn @ The Scratch Artist from thescratchartist.com
   11.08.2015

   I’ve been on a hunt for new breakfast ideas — this wins!

   Reply ↓

7. Anneli from refreshedandfit.com
   11.07.2015

   This looks amazing! I would have loved to have this right now after my night shift before crawling into bed. Next time I’ll stash some leftover roasted veggies aside to make this in the morning.

   Reply ↓

8. Kathleen Henry @ Produce On Parade from produceonparade.com
   11.06.2015

   I had no idea they canceled saturday morning cartoons! How sad!! We also grew up without cable. I’m not even sure if Alaska had it back then (we still don’t have it, hehe). We love Shark Tank as well! I love all this veggie mixture, though I don’t eggs I bet it’s great with steamed tofu as well 🙂 Yum!

   Reply ↓

9. Kelley from vegetarianpdx.com
   11.06.2015

   On Saturdays growing up, my parents slept in while we watched cartoons. When they got up, they made themselves potatoes and eggs, and the kids were always jealous. Now I’m a grownup! Sweet potato hash it is!

   Reply ↓

10. Katie @ Whole Nourishment from Www.wholenourishment.net
    11.06.2015

    You have a way of making simple recipes feel really special. What a hearty and light breakfast all at once. I love that it uses leftover roasted squash especially.

    Reply ↓

11. Jeannine
    11.06.2015

    This is a great dinner meal idea when I come home late. Thanks! And I didn’t know about the cartoons either, yet it’s been 20 years since I’ve had young ones who care. I have very fun memories of my Saturday mornings as well. It was a simpler life.

    Reply ↓

12. Katrina from warmvanillasugar.com
    11.06.2015

    Your mornings are so colourful!! Seriously incredible. This sounds awesome.

    Reply ↓

13. Allyson from consideringtheradish.wordpress.com
    11.06.2015

    What a cozy breakfast for a cozy morning. I love the idea of using leftover roasted veg in this hash. I’ll have to try this soon- I could definitely stand to eat more vegetables at breakfast.

    Reply ↓

    • Lorraine
      09.30.2016

      I chop up the squash and microwave it with a bit of bacon till cooked. Steam some spinach or chard and add. Top wth poached eggs maybe a grate of cheese and a spoonful of chilli relish.

      Reply ↓

14. ohmydish from ohmydish.com
    11.06.2015

    Great photos! Love your style. We have the same pan, ha! 🙂

    Reply ↓

15. Madeline | madeline marie – food & photography from madelinemarieblog.com
    11.06.2015

    This looks so healthy and delicious! It would be great for dinner too. I’ve made this before with sweet potato but never butternut squash–sounds yum!!!

    Reply ↓