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This easy Butternut Squash Hash is high in protein and has a great balance of sweet and savory flavors, making it a great healthy breakfast option. If you’re looking for a breakfast recipe without eggs, you’ve got to give this one a try. It’s hearty, delicious and has all those comforting fall flavors. Plus, it’s dairy-free, gluten-free, and Whole 30 compliant too!
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Meal plans and meal prep are a great way to stay on track with a healthy eating routine, and this recipe has to be on the list of my top favorite recipes to meal prep.
I'm a big believer in meal prep! Not only is it a huge timesaver (no multiple trips to the store or making multiple meals throughout the week), but it also saves you money from buying multiple foods you don't eat throughout the week and end up throwing out.
If you’re new to meal prepping, you might want to start with a simple buffalo chickpea salad or chicken teriyaki broccoli for lunch or dinner, and some whole grain pumpkin spice waffles or this delicious butternut squash hash recipe for breakfast.
Why You’ll Love This Butternut Squash Hash Recipe
- Easy to make: Making this butternut squash breakfast hash is super easy. All you’ll need is a cast iron skillet, your ingredients and a few minutes of kitchen time.
- Customizable: You can experiment and try different versions of this recipe. Customize this breakfast hash to your liking or based on the ingredients you have at hand.
- Healthy and delish: If you’ve been skeptical about having butternut squash for breakfast, this healthy and delicious recipe is going to change your mind!
Ingredients
- Lean ground meat: I used ground turkey, which is the perfect protein choice for this recipe. I had some leftovers from the last time I made my low carb turkey meatloaf, and this was my chance to put it to use!
- Butternut squash: Compared to potatoes, butternut squash is low in calories and has a much better nutritional profile too. Its delicate sweetness and texture makes it perfect for this breakfast hash recipe.
- Kale: To lend the dish that extra bit of nutrition. This dish will also work with spinach or Swiss chard.
- Apple: Another great fall fruit that’s perfect for this recipe. Use Honeycrisp, Granny Smith or Fuji apples which have a slightly tart taste.
- Seasonings: I used pepper, nutmeg and a dash of cinnamon here. They lend just an extra bit of flavor to the dish, and those delicious fall flavors.
- Extra virgin olive oil: My favorite healthy oil for cooking.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations & Dietary Modifications
- Meat swap: I used ground turkey here, but you could use ground chicken or lean ground beef, or even turkey Italian sausage for a flavor boost.
- Flavor boost: Add some extra flavor to this butternut squash breakfast dish by topping it with a drizzle of balsamic vinegar or top it with some crumbled feta cheese.
- Seasoning fun: You can also play around with the seasonings if you want to. Smoked paprika is a great choice for this recipe. If you don’t have it, use a pinch or cayenne or red pepper flakes to lend the dish a bit of heat.
- Mix-ins: If you don't need the dish low-carb you can add some sweet potatoes for a sweeter flavor in your breakfast hash. If you’re skipping the apples, consider adding other veggies like mushrooms, carrots, and zucchini if you want to.
How to Make Butternut Squash Hash
To make this healthy fall breakfast hash, start by chopping up your butternut squash and getting your skillet ready over medium heat.
Step 1: Add to pan. Add the butternut squash to a skillet with the olive oil, pepper, nutmeg, and cinnamon.
Step 2: Cook. Cook the squash for 10-12 minutes, stirring occasionally.
Step 3: Brown turkey. Add in the ground turkey and cook until the turkey starts to brown. Use your spatula to break the turkey as it cooks.
Step 4: Add mix-ins. Add the apple and kale and continue cooking for 5-7 minutes.
Step 5: Serve it up. Take the skillet off heat and serve the hash immediately.
Storage Directions
- Storing: Transfer your leftover butternut squash hash to an airtight container and refrigerate it for 3-4 days.
- Reheating: The best way to reheat the dish is to microwave it on high, pausing every 30 seconds or so, until it is warm. You could also use a skillet or a pan, but just make sure you’re reheating it over medium-low heat.
- Make Ahead: To meal prep this breakfast hash, make it as you would, allow it to cool down and transfer it to meal prep containers. You can then refrigerate them and reheat whenever you want to enjoy a quick and hearty breakfast.
Serving Suggestions
This breakfast hash is meant to be a complete meal on its own! If you're looking for a bit more, consider adding some fruit like this Greek yogurt fruit salad or an Orange Julius smoothie!
Enjoy this butternut squash breakfast bowl as a hearty breakfast any time of the week. This one’s always on my breakfast rotation along with my chorizo sweet potato breakfast hash (another egg-free breakfast) and Mexican breakfast hash.
I usually follow any of these high protein breakfast options with a healthy lunch of chicken tortilla soup or some lentil and sweet potato soup when I’m really craving some comfort food.
Expert Tips
- Make it quick: If you can, use pre-cut butternut squash. It just saves up so much time, and can be great for those times when you really want to whip up a quick breakfast.
- Quality matters: Use the best quality cast-iron skillet or pan for this recipe. Using a heavy-bottomed pan will ensure that everything is cooked evenly, and the meat doesn’t stick to the pan.
- Pat dry: If you’re chopping up fresh butternut squash for this recipe, make sure it is completely dry before you add it to the skillet, to get the perfect crispy texture.
- Size it right: Make sure you chop the butternut squash such that the pieces are almost the same size as each other, so that they’re evenly cooked.
More Delicious Butternut Squash Recipes
If you tried this breakfast butternut squash hash recipe or any other recipe on my website, please please leave a 🌟 star rating and let me know how you go in the 📝 comments below.
Butternut Squash Breakfast Hash
Ingredients
- 1 lb extra lean ground turkey or beef, pork or chicken breast
- 1 butternut squash chopped and cubed, about 4 cups
- 1 apple cored and chopped
- 2 cups kale de-stemmed
- 2 tablespoons extra virgin olive oil
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- Pepper to taste
Instructions
- Preheat a large skillet to medium heat. Add the extra virgin olive oil and cubed butternut squash to a large skillet. Sprinkle with cinnamon, nutmeg and pepper.
- Cook the butternut squash 10-12 minutes until slightly tender stirring occasionally.
- Add the ground turkey to the skillet with the butternut squash. Using a spatula or spoon, break up the turkey while it cooks.
- Once the turkey is almost browned, add the chopped apple and kale to the skillet. Stir and cook another 5-8 minutes or until tender.
- Remove from the heat, serve immediately! Recipe stays good in the refrigerator up to 5 days.
Notes
- If you can, use pre-cut butternut squash. It just saves up so much time, and can be great for those times when you really want to whip up a quick breakfast.
- Use the best quality cast-iron skillet or pan for this recipe. Using a heavy-bottomed pan will ensure that everything is cooked evenly, and the meat doesn’t stick to the pan.
- If you’re chopping up fresh butternut squash for this recipe, make sure it is completely dry before you add it to the skillet, to get the perfect crispy texture.
- Make sure you chop the butternut squash such that the pieces are almost the same size as each other, so that they’re evenly cooked.
Nutrition
This is so delicious. I had to add half sweet potato and half butternut squash because my squash was on its last legs, but still, yum! I loved the combination of veggies with the sweet of the apple and cinnamon.