Butternut Squash Hash is a delicious savory breakfast that’s full of filling vegetables and protein. It’s perfect for a quick and easy healthy morning meal or even dinner.
This hearty breakfast hash recipe is made with roasted butternut squash, apples, and spinach for a healthy fall-inspired skillet. It’s a simple, one-pan meal that’s naturally dairy free, gluten free, paleo, and AIP friendly! Traditionally, hash is made with meat and potatoes but I swapped out the potatoes in this recipe for a healthier sweet potato and added a bit of autumnal flair. The addition of apples adds a nice touch of sweetness that balances out the savory sausage and nutrient-dense veggies.
I chose to make this hash with ground pork but feel free to use your favorite ground meat (turkey, chicken, or beef). You can also add extra veggies like mushrooms, bell peppers, and scallions for extra flavor and texture.
The beauty of this sheet pan breakfast is that everything cooks together in the oven and requires minimal effort. This dish makes a great breakfast, brunch, or light lunch that you can enjoy for the whole family. It’s also a great meal to prepare ahead of time for busy mornings or reheat for a nutritious breakfast to-go.
Preheat your oven to 400F and lightly grease a large baking sheet with some olive oil. Set aside. In a large non-stick pan, heat your choice of ground meat over medium-high heat until brown and cooked through. While the meat cooks, prep your vegetables. Peel and dice the butternut squash, roughly chop the apple, and wilt the kale. Place the seasoned ground meat, cubed squash, and wilted kale on the baking sheet in an even layer and roast for 20-25 minutes until tender. Stir the mixture halfway through the cooking time.
This butternut squash breakfast hash is delicious as-is or topped with a fried, poached, or scrambled egg for an extra nutrient-dense meal. It’s also good with a drizzle of your favorite hot sauce or a sprinkling of crumbled goat cheese for an indulgently rich finish.
This breakfast hash is best served warm and fresh but leftovers will keep well in an airtight container in the fridge for 3-4 days. To save some time in the morning, prep the seasoned ground meat and sliced squash the night before. Then all you have to do is reheat in the microwave or on the stovetop. Enjoy!