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.

Butternut Squash Breakfast Hash

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.

Butternut Squash Breakfast Hash

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.

Butternut Squash Breakfast Hash / loveandlemons.com

5.0 from 2 reviews

Butternut Squash Breakfast Hash

Serves: 2
  • 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)
  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.



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Rate this recipe (after making it):  

  1. Caleb

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

  2. 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.

  3. 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

  4. Sam from goodbutterbest.com

    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.

  5. Anneli from refreshedandfit.com

    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.

  6. 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!

  7. Kelley from vegetarianpdx.com

    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!

  8. 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.

  9. Jeannine

    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.

  10. Katrina from warmvanillasugar.com

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

  11. Allyson from consideringtheradish.wordpress.com

    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.

    • Lorraine

      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.

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

A food blog with fresh, zesty recipes.
Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.