A savory Mexican-seasoned butternut squash breakfast hash bowl made with roasted butternut squash, heirloom tomato salsa, avocado, and an optional egg. Roast seasoned butternut squash cubes until they become seasoned fries, then top and enjoy.
Make the salsa while the squash cubes are roasting, and you have a savory breakfast in about 45 minutes.
If you like sweet potato fries but sometimes think they are a little, well, sweet (!), look no further than roasted butternut squash. It works best if the squash is fresh and dense, like the one I used.
Isn't that a beauty? And don't the seasonings and peppers make you think of Mexican food?
Why look for local produce?
This gorgeous butternut squash was a gift to me from Tim of Brown Dog Farm of Longmont, Colorado. I have been enjoying the farm's organic produce, which I buy at their stand at the South Pearl Street Farmer’s Market in Denver. Also, they offer a CSA.
I knew the squash was freshly harvested, of course, but the proof is in how the squash oozed liquid the moment I made the first cut into it. This signals that it will take the roasting process and not get dried out, but develop that distinctive nutty flavor the butternut is named for
During the fall season I make as many recipes with fresh squashes as I can. They are so, sooo good right after picking! One of those recipes is Roasted Butternut Squash Hash (which are really Butternut Squash Fries in disguise!)
Here I show the hash topped with an egg, which is optional but delicious with the nuttiness of the squash.
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Check out my Roasted Kabocha with Black Sesame, using one of Brown Dog Farm’s kabocha buttercup squashes. The color and texture were equally beautiful to work with and delicious to eat.
If you are anywhere in the area, check out their stand on Sunday mornings!
Steps in roasting the butternut squash
After peeling and cubing the squash, stir in the seasonings and oil. Then, spread the cubes in a rimmed baking sheet in a single layer. You might be tempted to reduce the oil, but I wouldn’t leave it out completely. It gives a wonderful crispness to the outside while the inside of each squash cube stays creamy.
To make these squash cubes into a hash, I also roasted sweet onions and green and red bell peppers and used some of the seasoning for them.
The simple and delicious salsa is made from heirloom tomatoes, mixed with onion, cilantro and lime juice.
Then just pile everything on into a bowl, add favorite toppings, and devour!
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Is this hash gluten-free?
The hash is naturally vegan and gluten-free. It’s absolutely delicious on its own - I can verify this since I was nibbling on it while setting up the photos. As a vegan alternative to eggs, it would be splendid with seasoned beans, too!
The hash was enough for four generous servings plus a bit left over.
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I'll be sharing this recipe at this week's Wonderful Wednesday Blog Hop! See last week's WWBH!
As always, if you have a chance to try this recipe, please leave me a comment to let me know how it went!
Beth
Other recipes using local produce
Butternut Squash Chicken Rice Bake
Roasted Butternut Squash Curry Chicken Soup
Shop Roasted Butternut Squash Hash Bowl
TeamFar Baking Sheet Set of...Shop on AmazonJoseph Joseph Elevate Slott...Shop on Amazon
Redmond Real Sea Salt - Nat...Shop on AmazonMt Vikos, Organic Feta Chee...Shop on Amazon
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Roasted Butternut Squash Hash Bowl
Ingredients
For the squash
- Olive oil for greasing pan
- 3 pound butternut squash peeled, seeded and cut into 1-inch cubes
- ½ onion small dice
- 1 small red and 1 small green bell pepper small dice
- 2 tablespoons olive oil to stir into squash
- 1½ tablespoons garlic powder
- 1 tablespoon cumin
- 2 teaspoons coriander
- 1 teaspoon smoked paprika or regular
- ½ teaspoon sea salt or to taste
- ½ teaspoon freshly ground black pepper or to taste
For the heirloom tomato salsa
- 1½ cups chopped heirloom tomatoes
- ⅓ cup chopped sweet onion
- ¼ cup chopped cilantro
- Juice from ½ lime 1-2 tablespoons
- Pinch of salt
- Olive oil optional, to drizzle
Garnishes and toppings
- 1 Hass avocado peeled and cubed
- Lime wedges
- Cilantro leaves
- ¼ cup crumbled feta optional
- 4 large eggs optional
Instructions
- Preheat oven to 425 degrees F.
- Spray or drizzle a large baking sheet with oil.
- In a medium bowl, combine squash, olive oil, garlic powder, cumin, coriander, paprika, salt and pepper. Toss well to coat.
- Spread squash evenly on a sheet pan and roast for 25-30 minutes, or until browned and tender, stirring once halfway through.
- Meanwhile, in a small bowl, combine tomatoes, onions, cilantro, lime juice, pinch of salt and pepper, to taste. Set aside.
- If you will be adding optional eggs, this is the time to start them.
- To assemble each bowl: Layer 1½ cups butternut squash hash, ½ cup salsa, ¼ of the avocado and a lime wedge. Sprinkle with cilantro.
- Optional: top with 1 egg, cooked as you prefer, and/or 1 tablespoon feta.
Notes
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Julia Osgood
This looks delicious. I'm going to add it to my list of recipes to try this fall.
Beth
Julia, thank you - it is, especially if you can get really fresh butternut squash. I hope you enjoy it!
Mean Green Chef
Wow, such a beautiful breakfast bowl and a totally new idea for making breakfast hash! It's beautiful topped with a perfectly cooked egg 😛
Beth
Angela, thank you so much! It's now our go-to breakfast recipe, and I highly recommend it for the really fresh butternut squash that's available right now. It gives new meaning to the "butter" in the name. And fantastic with heirloom tomato salsa.
Hannah
This looks like the perfect healthy breakfast - I'm loving all the vibrant colours and fresh veggies!
Beth
Hannah, thank you so much! We love it too, and are finding it's one of our favorite ways to enjoy butternut squash as a breakfast or a side.
Diane
This sounds amazing! For whatever reason, as an adult I hate eggs! I try them in all different forms and just detest the taste of them. I love that this recipe lets you omit the egg - and it still looks like it would taste amazing
Beth
Diane, the real star is the seasoned squash mixture, for sure! That's a shame about eggs, since they are in so many dishes. My grandson is allergic, so my recent recipes rarely contain them (with exceptions like this) and I use flax eggs for baking. Thanks for the comment!
Kathryn
This is such a great recipe, especially to make for lunch! I love new recipes using butternut squash and I can't wait to try this! Love how healthy it is too 🙂
Beth
I appreciate that so much, Kathryn - this is good for any meal, we agree!
Linda
Oh yum! This is how I want to start my day...with a big bowl of flavorful and colorful hash!
Beth
Thank you, I love lots of vegetables in my breakfast too!
Brianna
I'm trying to eat a more plant based diet and this was such a great breakfast! The spiced butternut squash is amazing!
Beth
Brianna, the butternut squash is such a wonderful part of this dish!
Amanda
This bowl was delicious! It was the perfect hearty start to the day, especially with the creamy avocado. Will definitely make again!
Beth
I'm so glad to hear it, Amanda. I can't wait for Colorado's squashes to be in season again!
kushigalu
Colorful and delicious bowl. Great way to start your day. Pinned to try this squash recipe soon
Beth
Thanks, Kushi, I'm so glad you enjoyed this bowl.
Amy
A perfect Sunday morning breakfast! I love bowl recipes and this one is a new favorite. We love a hearty breakfast and adding the egg is a great addition.
Beth
This is often our Sunday brunch bowl, too, and such a wonderful way to enjoy butternut squash.
Jenny
I love butternut squash so much, and I really like your recipe. It is easy and would make great lunch; I could also bring it to work to reheat. Thanks for sharing. I will give it a try.
Beth
Thanks, Jenny, butternut is just about my favorite too. And this is so tasty as a lunch, sometimes we enjoy it without reheating!
Jen
This recipe was easy to follow and it came out perfectly. The squash wasn’t too soft and the egg was runny just how I like it
Beth
Thanks, Jen, I'm so glad you enjoyed this hash bowl.
Naiby
How original to eat this hash. Butternut squash is so versatile. I'll save this in my breakfast repertoire.
Beth
Thank you so much, Naiby. Butternut squash is indeed versatile and so delicious.