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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