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.
Servings 4 servings
Ingredients
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
- ¼ cup crumbled feta optional
- 4 large eggs optional
Instructions
- 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, ¼ of the avocado and a lime wedge. Sprinkle with cilantro.
- Optional: top with 1 egg, cooked as you prefer, and/or 1 tablespoon feta.
Notes
Without the optional egg and cheese, the hash is vegan.