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This Butternut Squash Breakfast Hash is incredible! It is easy, delicious, nutritious, and comes together in only one skillet. It’s fantastic way to start the day and is a perfect meal to increase your vegetable intake. I’ve made a couple other breakfast hash’s before – The Mediterranean Breakfast Hash and the Sausage & Sweet Potato Breakfast Hash. I just love a good breakfast hash, don’t you?!
Nutritional benefits of this recipe
- Butternut squash is rich in vitamin A, vitamin C, magnesium, and potassium. It is also rich in polyphenols and antioxidants that help fight against oxidative stress.
- Red onions have a ton of quercetin which reduces your risk of cardiovascular disease by helping manage inflammation, blood pressure, and cholesterol.
- Garlic has antibacterial properties, helping support your immune system and more.
- Eggs have protein and healthy fats as well as choline, vitamin E, selenium, vitamin D3, and B12.
- Fresh thyme has antibacterial, anti-fungal, and antivirus properties and helps support your immune system, GI tract, blood pressure, and more.
Ingredients for Butternut Squash Breakfast Hash
Eggs
Butternut squash – or you can use sweet potato or regular potatoes. You can also add any other veggies you have on hand!
Red onion – or other onion of choice
Garlic
Fresh thyme (optional) – or parsley is delicious with this too
Salt, pepper, italian seasoning
Method for Butternut Squash Breakfast Hash
- Preheat a large skillet to medium high heat. Add a couple tablespoons of avocado oil with the butternut squash and red onion. Cook for 4 minutes, stirring often. Then reduce the heat to low-medium and cook for another 4 minutes, stirring often, until the butternut squash is almost fork tender.
- Add the salt and cracked black pepper and stir into the dish. You can also add some dried Italian seasoning.
- Create 4 openings for eggs. Crack the eggs into the opening. Put a top onto the skillet and let it cook for a few minutes until the egg whites are set.
- Top with fresh thyme if desired. Add salt and pepper to the eggs. Enjoy!
Modifications
- Add sausage for some extra protein.
- Sub sweet potato in place of the butternut squash if that’s what you have on hand.
- Add another colorful vegetable, such as small broccoli florets, fennel, bell pepper, zucchini squash, etc. Use whatever you have on hand!
Other recipes you’ll love
Sweet Potato & Sausage Breakfast Hash
Avocado Toast w/Poached Egg & Chili Roasted Pistachios
I hope you love this Butternut Squash Breakfast Hash! Please be sure to leave a comment and rating if you try it out. I would love to hear what you think, and your support helps me more than you know!
PrintButternut Squash Breakfast Hash
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 2 servings 1x
- Category: breakfast
- Method: Stovetop
Ingredients
4 large eggs
1 small butternut squash (skin and seeds removed), cut into 3/4 inch cubes
1/2 medium red onion, chopped
2 garlic cloves, minced
1/2 tsp salt
Fresh cracked black pepper
Fresh thyme or a sprinkle of dried herbs
Instructions
- Preheat a large skillet to medium high heat. Add a couple tablespoons of avocado oil or grass-fed tallow with the butternut squash and red onion. Cook for 4 minutes, stirring often. Then reduce the heat to low-medium and cook for another 4 minutes or so, stirring often, until the butternut squash is fork tender.
- Add the salt and cracked black pepper and stir into the dish. You can also add some dried Italian seasoning.
- Create 4 openings for eggs. Crack the eggs into the opening. Put a top onto the skillet and let it cook for a few minutes until the egg whites are set.
- Top with fresh thyme if desired. Add salt and pepper to the eggs. Serve with sourdough toast or sprouted bread if desired and enjoy!
- Please be sure to leave a comment and rating – I would love to know what you think, and your engagement allows me to create more recipes for you!
Equipment
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