Butternut Squash Breakfast Hash Recipe

An easy veggie breakfast hash made leftover roasted zucchini and butternut squash topped with fried eggs. A perfect weekend or holiday brunch. Gluten-free.

Butternut Squash Breakfast Hash

I’m probably the last to know this – but have you heard that they’ve cancelled Saturday morning cartoons? I suppose on-demand or Netflixed cartoons are probably more convenient, but I am still sad to hear the news. Growing up (without cable), Saturday morning cartoons were what my sister and I looked forward to all week. Pancakes, cereal commercials, the whole bit.

Jack and I still have a weekend ritual – although our “cartoon” is Shark Tank instead of Muppet Babies, and our breakfast is usually eggs instead of pancakes.

Butternut Squash Breakfast Hash

This recipe is a great “use up what you have” kind of breakfast. Butternut squash is the base here, but as you can see I threw in zucchini, kale, and other veggies that I happened to have on hand. I know what you’re thinking – who wants to wake up and roast squash first thing in the morning? I usually don’t, but this is a great way to repurpose leftover roasted squash (or sweet potato) cubes.

Cook everything in your skillet along with herbs and spices. Because it’s fall, I like to use rosemary or sage. Top it all with eggs, pour some coffee, and go get cozy on the sofa.

Butternut Squash Breakfast Hash /

Butternut Squash Breakfast Hash


  • 2 cups cubed butternut squash
  • 1 tablespoon extra-virgin olive oil, plus more for drizzling
  • ⅓ cup chopped scallions
  • 1 small zucchini, cut into 1-inch pieces (1½ cups)
  • 1½ cups chopped broccolini or broccoli florets
  • 2 tablespoons minced fresh rosemary or sage
  • 1 teaspoon balsamic or sherry vinegar, or fresh lemon juice
  • 1 garlic clove, finely chopped
  • 3 kale leaves, stemmed and chopped
  • 3 to 4 fried eggs
  • Sea salt and freshly ground black pepper
  • A few pinches smoked paprika (optional)
  • Thinly sliced radishes, for garnish (optional)
  1. Preheat the oven to 400° F and line a large baking sheet with parchment paper. Toss the butternut squash with a drizzle of olive oil and a few pinches of salt and pepper. Roast until golden brown, 25 to 30 minutes.
  2. Heat the olive oil in a large skillet over medium heat. Add the scallions, zucchini, broccolini, rosemary, and a few pinches of salt and pepper. Cook for 5 to 8 minutes, or until lightly golden brown. Add the vinegar or lemon juice, garlic, roasted butternut squash, kale, another pinch of salt and pepper, and a pinch of smoked paprika, if using. Saute until everything is golden brown, about 5 minutes more, stirring occasionally. Season to taste. Garnish with sliced radishes, if using, and top with the fried eggs.