Roasted Butternut Squash Hash Bowl

Roasted Butternut Squash Hash Bowl


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. 


savory roasted butternut squash breakfast hash bowl in white bowls


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?


butternut used for delicious roasted butternut squash hash bowl   seasonings and peppers for roasted butternut squash hash bowl

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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roasted butternut squash hash bowl in ceramic dish with egg



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. 


savory squash for roasted butternut squash breakfast hash bowlsavory cubes for roasted butternut squash breakfast hash bowl on sheet pan


To make this squash cubes into a hash, I also roasted sweet onions and green and red bell peppers and used some of the seasoning for them. 


onions and peppers for roasted butternut squash hash bowl with egg close up


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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roasted butternut hash bowl pinterest image


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!



Other recipes using local produce

Butternut Squash Chicken Rice Bake

Roasted Butternut Squash Curry Chicken Soup

Easy Colorado Peach Pie 

Shop Roasted Butternut Squash Hash Bowl


Links to products for purchase are affiliate links. If you click on a link and make a purchase, I may earn a small commission on the sale at no additional cost to you. This helps me with the costs of blogging, and I thank you! You can find my ‘shop’ page here.

delicious roasted butternut squash hash bowl with egg close up

Roasted Butternut Squash Hash Bowl

  • Author: Beth Allingham
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 4 servings 1x
  • Category: Breakfast, side dish
  • Method: Oven roasting
  • Cuisine: American, Mexican


A savory Mexican-seasoned butternut squash breakfast hash bowl made with roasted butternut squash, heirloom tomato salsa, avocado and an optional egg.



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
  • 1/4 cup crumbled feta, optional
  • 4 large eggs, optional


  1. Preheat oven to 425 degrees F.  
  2. Spray or drizzle a large baking sheet with oil. 
  3. In a medium bowl, combine squash, olive oil, garlic powder, cumin, coriander, paprika, salt and pepper. Toss well to coat.  
  4. Spread squash evenly on a sheet pan and roast for 25-30 minutes, or until browned and tender, stirring once halfway through.
  5. Meanwhile, in a small bowl, combine tomatoes, onions, cilantro, lime juice, pinch of salt and pepper, to taste. Set aside.
  6. If you will be adding optional eggs, this is the time to start them.
  7. To assemble each bowl: Layer 1½ cups butternut squash hash, ½ cup salsa, 1/4 of the avocado and a lime wedge. Sprinkle with cilantro.
  8. Optional: top with 1 egg, cooked as you prefer, and/or 1 tablespoon feta.


Without the optional egg and cheese, the hash is vegan.

Keywords: butternut, squash, organic squash, easy recipe, roasted squash, tomato salsa, Mexican seasonings, local farm, farm to table

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roasted butternut squash hash bowl pinterest collage



8 thoughts on “Roasted Butternut Squash Hash Bowl”

  • Wow, such a beautiful breakfast bowl and a totally new idea for making breakfast hash! It’s beautiful topped with a perfectly cooked egg 😛

    • 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.

  • 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

    • 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!

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