Butternut Squash Hash – The Almond Eater

This Whole30 Butternut Squash Hash showcases the best produce fall has to offer, like squash and apples! Combined with eggs, bacon, and goat cheese, it’s the most comforting fall breakfast and always impresses at Sunday brunch.

This Butternut Squash Hash is giving the traditional breakfast hash with potatoes a fall-themed makeover. I love using butternut squash in unconventional recipes, like smoothies, enchiladas, and mac and cheese, but it’s the perfect fit for this seasonal and comforting breakfast skillet.

Diced squash is cooked in a skillet alongside apples, bacon, and eggs in this easy breakfast recipe. While a classic hash is made with potatoes, butternut squash acts as a more earthy, nutty, and subtly sweet substitute. Plus, it infuses the meal with an irresistible and comforting fall vibe!

Recipe features

• This is a healthy fall breakfast skillet that combines seasonal ingredients, like butternut squash and apples, with traditional hash ingredients, like eggs and bacon.
• It’s easy to make, flavorful, and filling. Enjoy it as a breakfast or brunch that celebrates the warm and cozy essence of fall!
• Swapping the potatoes for butternut squash saves on calories and carbs. 
• It’s naturally Whole30 and gluten free, but is also easy to make paleo, vegetarian, and vegan.

Ingredients 

Butternut squash – Making a breakfast hash with butternut squash instead of potatoes gives this classically savory meal slightly nutty and sweet undertones. And compared to potatoes, squash is low in calories and a better source of fiber, vitamins, minerals, and antioxidants. 

Bacon – Because who doesn’t like the crispy, salty, and savory goodness of cooked bacon in their hash? Feel free to swap this with turkey bacon or tempeh bacon for a lighter or vegetarian alternative.

Apples – Apples encapsulate fall and give this hash another layer of sweetness, as well as a soft crunch and slightly tart taste. I recommend using an apple variety that’s in season during fall, like Honeycrisp, Fuji, or Granny Smith. 

Eggs – The eggs are cooked directly in the skillet with the hash (similar to shakshuka), making clean-up a breeze.

Goat cheese – Crumbled goat cheese adds a luxuriously creamy element to the finished hash. If you don’t like goat cheese, try feta, cheddar, or parmesan. 

Instructions

Step 1: Fry the bacon. Fry the bacon in a skillet over medium heat until it’s crispy. Transfer it to a plate, reserving the bacon grease in the skillet.

Step 2: Cook the squash and veggies. Add the butternut squash and apple to the now-empty skillet. Cook until the squash is soft, then add the shallot. Finish by cooking the spinach in the pan until it’s wilted.

Step 3: Add the eggs. Make three wells in the hash and crack an egg into each well. Cover with a lid and cook until the eggs are done to your liking. 

Step 4: Garnish, season, and serve. Sprinkle the hash with crumbled goat cheese and the fried bacon, season with salt and pepper, and enjoy! 

Tips and FAQs

• This recipe moves quickly, so it’s best to have the ingredients chopped and measured before you start cooking.
• Cook the squash and apples in batches if your skillet is too small. Overcrowding the ingredients in the pan will cause them to steam rather than crisp and brown.

Variations

• Swap the bacon – Consider substituting pork bacon for turkey bacon, breakfast sausage, or tempeh bacon. Even leftover pulled pork or shredded BBQ chicken would be delicious. For a paleo hash, omit the bacon.
• Season the veggies – Experiment with spices and herbs, like garlic powder, onion powder, smoked paprika, cumin, chili powder, cinnamon, nutmeg, sage, thyme, and rosemary. Taste as you go and adjust the seasonings as needed.
• Mix and match the veggies – Add diced sweet potatoes, bell peppers, onions, mushrooms, tomatoes, zucchini, and/or corn.  
• Eggs your way – Instead of cooking the eggs in the pan, poach or fry them separately. For a vegan hash, omit the eggs or substitute them for liquid JUST Egg instead.
• Garnish the hash – Besides cheese, consider topping your butternut squash hash with toasted pecans or walnuts for crunch or a drizzle of maple syrup for sweetness.

What’s in traditional breakfast hash?

Most breakfast hash recipes are made with a base of diced or shredded potatoes. Other ingredients are cooked alongside the potatoes, like sausage, bacon, onions, bell peppers, cheese, and eggs, to complete the meal.

Can I bake this in the oven instead?

Sure! All you need to do is toss the butternut squash, apples, and shallots with olive oil, spread them on a baking sheet, and roast them in a 400ºF oven for 30 to 40 minutes or until the squash is golden and tender.

If you want to add eggs, make small wells in the hash and crack the eggs into them during the last 10 to 15 minutes of baking. Top the finished hash with fried bacon, wilted spinach, and cheese, then serve.

What goes well with this breakfast hash recipe?

Make this hash part of a well-balanced and satisfying breakfast or brunch by serving it with toasted bread, sliced avocado or bacon guacamole, and a flavor-rich sauce drizzled on top. I like it with salsa, a dash of hot sauce, or even a drizzle of zhoug sauce.

Can you make it ahead of time?

For the best experience, serve the hash as soon as it’s done cooking. You can, however, save a little time by cooking the bacon and slicing the butternut squash the night before cooking. Just store them in the fridge overnight. 

Storage

Refrigerator: Store the cooked and cooled leftovers in an airtight container in the fridge for 3 to 4 days.

Reheating: Reheat the leftovers quickly in the microwave or a skillet over medium heat until the squash is heated through.

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If you made this recipe, be sure to leave a comment and star rating below. Thanks!

Butternut Squash Hash

This Whole30 Butternut Squash Hash showcases the best produce fall has to offer, like squash and apples! Combined with eggs, bacon, and goat cheese, it’s the most comforting fall breakfast and always impresses at Sunday brunch.