Butternut Squash Breakfast Hash

Name: Butternut Squash Breakfast Hash
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 2
Ingredients: 2 cups cubed butternut squash; 1 tbsp extra-virgin olive oil plus more for roasting; 1/3 cup chopped scallions; 1 small zucchini cut into 1-inch pieces (about 1 1/2 cups); 1 1/2 cups chopped broccolini or broccoli florets; 2 tbsp minced fresh rosemary or sage; 1 tsp balsamic vinegar, sherry vinegar, or fresh lemon juice; 1 garlic clove finely chopped; 3 kale leaves stems removed and leaves chopped; 3 to 4 fried eggs; Sea salt; Freshly ground black pepper; Smoked paprika optional; Thinly sliced radishes optional

A skillet hash that gives leftover roasted squash a second life — with zucchini, broccolini, kale, herbs, and fried eggs on top.

DifficultyEasyTotal time50 minServes2

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Overview

Prep15 min

Cook35 min

Total50 min

Servings2

DifficultyEasy

Equipment

Oven
Baking sheet
Large skillet

Method

Heat the oven

Preheat the oven to 400°F and line a baking sheet with parchment paper.

Toss the squash

Toss the butternut squash with olive oil, salt, and pepper.

Roast

Roast for 25 to 30 minutes, until golden brown.

Heat the skillet

Heat 1 tablespoon olive oil in a large skillet over medium heat.

Brown the vegetables

Add the scallions, zucchini, broccolini, rosemary or sage, salt, and pepper. Cook for 5 to 8 minutes until lightly browned.

Add the squash and kale

Add the vinegar or lemon juice, garlic, roasted squash, kale, and smoked paprika if using.

Saute

Saute for about another 5 minutes, stirring occasionally, until everything is nicely browned.

Adjust the seasoning

Taste and adjust the seasoning.

Top with eggs

Top with fried eggs and sliced radishes if you like.

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Tips

NoteThe smartest version of this breakfast starts the night before. Roast extra squash with dinner and save two cups.

NoteThen breakfast becomes mostly a skillet situation, which feels much more reasonable before coffee.

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Nutrition

AllergensEggs

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Storage

RefrigeratorThe vegetable hash keeps up to 3 days; cook the eggs fresh each morning.

Frequently asked

Can I roast the squash ahead?+

Yes — that's the whole idea. A container of roasted squash in the fridge turns this into a 10-minute breakfast.

Can I add another vegetable?+

Definitely — diced bell pepper, mushrooms, or leftover roasted potatoes all fit the same skillet flow.

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