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 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.
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!
Other recipes using local produce
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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
- 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, 1/4 of the avocado and a lime wedge. Sprinkle with cilantro.
- 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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