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delicious roasted butternut squash hash bowl with egg close up
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5 from 9 votes

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.
Course Breakfast, Side Dish
Cuisine American, Mexican
Keyword butternut, easy recipe, farm to table, local farm, Mexican seasonings, organic squash, roasted squash, squash, tomato salsa
Prep Time 15 minutes
Cook Time 30 minutes
Servings 4 servings
Author Beth Allingham


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
  • 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

  • cups chopped heirloom tomatoes
  • 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.