Butternut Squash Hash

Why You’ll Love This Recipe

This dish blends the natural sweetness of roasted butternut squash with savory aromatics for a comforting and flavorful meal. It’s versatile add eggs, herbs, or extra veggies to suit your mood and comes together in under 30 minutes, making it ideal for busy mornings or leisurely weekend brunches.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
butternut squash (cubed)
olive oil or ghee
onion (yellow or red), diced
optional vegetables (e.g. sweet potato, celery, bell pepper)
fresh herbs (such as sage, rosemary, parsley) or dried herbs
salt and pepper

Directions

1. Preheat skillet (or oven, if roasting vegetables) and add oil or ghee.
2. Add cubed butternut squash and sauté (or roast) until edges are lightly browned and tender.
3. Stir in diced onion (and any other chosen vegetables) and cook until softened.
4. Season with salt, pepper, and your choice of herbs fresh or dried.
5. If using eggs, create small wells in the hash and crack an egg into each; cover and cook until the whites are set.
6. Garnish with additional herbs as desired. Serve warm.

Servings and timing

Servings: Typically 2–4 (depending on added volume like eggs or extra vegetables)
Prep Time: About 10 minutes
Cook Time: Approximately 20–30 minutes

Variations

• With eggs: Add cracked eggs into wells in the hash for a complete breakfast or brunch.
• Sheet-pan style: Roast squash, apple, and greens on a baking sheet for a no-stovetop version.
• Greens boost: Stir in kale or spinach near the end for added nutrients and color.
• Minimalist: Stick to just squash, ghee or oil, basic seasoning, and fresh herbs for a simple side.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently in a skillet over low heat (add a bit of oil if needed), or microwave portions until warmed through. If eggs are included, monitor carefully to avoid overcooking.

FAQs

1. Can I roast the mixture in the oven instead of sauté?

Yes spread vegetables evenly on a baking sheet and roast at 400°F for around 25–35 minutes until tender and crispy.

2. Will leftover greens like kale hold up?

Yes add kale near the end of cooking so it wilts gently without becoming mushy.

3. Can I make this vegan or vegetarian?

Absolutely eggs, use oil or ghee (or vegan butter), and keep herbs and veggies for a flavorful vegan dish.

4. How do I know when the squash is cooked?

It should be tender when pierced with a fork and have slightly caramelized edges after roasting or sautéing.

5. What herbs work best in this dish?

Sage, rosemary, thyme, and parsley are classic choices use fresh or dried depending on what’s on hand.

6. Can I add fruit like apple?

Yes, diced apples add a sweet contrast and pair beautifully with savory elements like onions.

7. Can I use frozen butternut squash?

Yes just adjust cooking time slightly, and ensure it’s thawed and well-drained to avoid sogginess.

8. Is this dish freezer-friendly?

Yes cool completely, freeze in portions, and reheat in a skillet or microwave when ready to eat.

9. How can I make it more protein-rich?

Add eggs, sausage, or beans to boost protein content.

10. Can I double the recipe for a crowd?

Definitely use a larger pan or oven sheet and ensure ingredients are spread evenly for proper cooking.

Conclusion

Butternut Squash Hash is a cozy, versatile dish that marries autumnal flavors with comforting textures. Whether you prefer it minimalist or loaded with eggs, or hearty greens, it’s a fulfilling option for breakfast, brunch, or a satisfying side. Enjoy its sweet-savory charm in just half an hour or less.

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