Butternut Squash Breakfast Hash

A bowl of butternut squash has on the table with a fork full of a bite resting in the front of the bowl.

5 from 2 votes

Enjoy a healthy and delicious breakfast hash this fall. This butternut squash hash is packed with protein, and is a great egg-free breakfast recipe to try.

Prep Time10

Cook Time25

Total Time35

Course: Breakfast

Cuisine: Breakfast

Diet: Gluten Free

Servings: servings

Calories: 303kcal

Author: Megan Olson

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

US Customary - Metric

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