A delicious, seasonal twist on a classic breakfast dish. Sweet butternut squash, red bell pepper, caramelized onions and rich sausage come together in this one pan skillet for a breakfast that is sure to please! Finished with perfectly fried eggs and topped with fresh green onion and parsley, this Butternut Squash Hash is an instant favorite.
Hash is a popular dinner and breakfast dish consisting of diced, ground or shredded meat and vegetables sauteed in a skillet. While most hash recipes contain some type of meat, there are many plant-based versions as well that are suitable for a vegan diet. While this recipe uses bacon, if you’re looking for a vegetarian option you can swap it out with mushrooms or even a hearty protein like riced cauliflower.
This particular Butternut Squash Hash is a healthier version than traditional breakfast hash recipes because it uses less oil and butter and instead combines more satiating vegetables, like kale, red bell pepper, and scallions with traditional breakfast ingredients, like eggs, bacon, and sausage. The addition of butternut squash makes it a tasty, healthy fall recipe that’s also naturally gluten free and paleo, making it an ideal option for a Whole30 meal plan.
To make this easy breakfast hash, first prepare the butternut squash by tossing it with oil and roasting it in the oven. Preheat your oven to 400F and line a large baking sheet with parchment paper. Toss the cubed butternut squash with the coconut oil, salt, and pepper until evenly coated. Spread the butternut squash in a single layer on the baking sheet and bake in the oven for 30 minutes or until tender.
While the squash is cooking, heat a large skillet over medium-high heat and brown the breakfast sausage until no longer pink. Drain some of the fat if necessary leaving 1 tablespoon behind to cook the kale in. Add the kale and cooked sausage to the roasted squash and stir to combine. To serve, divide the savory hash between bowls and top with a fried egg or a poached egg. Garnish with a sprinkle of paprika and some fresh herbs, if desired.
For a gluten free version of this breakfast, substitute the sausage with turkey bacon or veggie sausage or even leftover pulled pork. For a vegan hash, omit the eggs or use liquid JUST Egg.
This is an easy and delicious meal that the whole family will enjoy. You could even make a double batch and store any leftovers in the refrigerator for an easy lunch or dinner to enjoy during the week.