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.
Breakfast, Side Dish
For the squash
for greasing pan
peeled, seeded and cut into 1-inch cubes
small red and 1 small green bell pepper
to stir into squash
sea salt or to taste
freshly ground black pepper or to taste
For the heirloom tomato salsa
chopped heirloom tomatoes
chopped sweet onion
Juice from ½ lime
optional, to drizzle
Garnishes and toppings
peeled and cubed
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.
butternut, easy recipe, farm to table, local farm, Mexican seasonings, organic squash, roasted squash, squash, tomato salsa
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