Have you seen all of the butternut squash in the farmer's market lately? I couldn't resist making using my butternut squash to make an awesome butternut squash hash breakfast skillet that is packed with flavor and nutrition!
If you love breakfast as much as our family, you will want to check out some of my best gluten free breakfast recipes.
Do you like to make one-pan breakfast recipes? I make them once in a while. I love them because clean-up is a breeze and all of the flavors mesh together really well while cooking! You are going to love my new cast iron breakfast...it makes clean up a breeze!
My kids go back and forth on whether to eat vegetables for breakfast. I am trying to get a healthy breakfast into them before they run off to school, it is so important!"
This week I got two butternut squash in my farm box and I thought they may be sweet enough to pass my kids' strict anti-veggie rule. Do you ever have to hide veggies?
- Butternut squash - You can also use kabocha or acorn squash to make the hash in this recipe!
- Hash browns - Alexia brand is gluten free. Many brands of hash browns are gluten free, just check the labels.
- Veggies - Use any you have on-hand. This is a great mix and match type of recipe.
- Mexican cheese blend
Vegetables to use:
- Sweet potato
Recipe step by step directions:
Are you ready to see how easy it is to make a butternut squash breakfast? Using butternut squash in breakfast recipes is my new favorite way to enjoy it.
Step 1: In a large skillet, cook the butternut and any vegetables you use along with the hash browns in olive oil until they are soft. If you want a pure butternut hash, you can omit the hash browns.
Step 2: When the vegetables are almost all the way cooked, add the eggs on top of the cooked vegetables and cook for an additional 5 minutes.
Step 3: Next put the breakfast skillet into the oven (or toaster oven) and set to broil. You will want to broil this until the eggs are almost cooked.
Step 4: Remove the eggs and vegetables from the oven and add grated cheese. Broil until the cheese is melted.
Serve hot while the cheese is still gooey! Butternut squash breakfast skillet is kid-approved!
The verdict was that my husband and I loved using butternut squash hash in this breakfast recipe. The sweetness of the butternut squash really shined through with the thyme, making it delicious. I couldn't believe that my kids liked this breakfast recipe.
I have to think it is because of the sweetness of the butternut squash. I suspect this recipe will also work really well with other sweet vegetables too!
Tips and Recipe FAQ:
I almost always use frozen hashbrowns in my breakfast skillet recipes. They are easier to use because you don't have to grate fresh potatoes!
You can easily make this recipe dairy-free by using dairy-free cheese or omit the cheese for a paleo breakfast!
You can cut the butternut squash into cubes, or grate it if you would like a finer butternut squash hash. Note if you grate the butternut squash, the cooking time will be a lot less than if you cube it.
More Breakfast Ideas:
- Ground Turkey Chili Shakshuka
- Pepper Frittata
- The Best Gluten Free Pancakes (dairy-free too!)
- Gluten Free Breakfast Pockets
- A cast-iron skillet. Not only is this easier because it can go from the stove to the oven, but clean up is really easy!
- This food chopper can help chop up your vegetables quickly.
If you tried this recipe or any other recipe on my blog, please leave me a rating and a comment. I LOVE hearing from you!! You can also FOLLOW ME on Facebook, Instagram, or Pinterest to see even more delicious recipes!
Butternut Squash Hash Breakfast Skillet
- 1 cup diced butternut squash * see note
- 2 cups hash browns * see note
- ½ cup yellow or red pepper diced
- ¼ cup green onion
- 1 teaspoon thyme
- 4 large eggs
- 2 tablespoons olive oil
- ¼ cup shredded Mexican cheese blend
- ½ teaspoon salt
- pepper to taste
- Preheat a 12 inch cast iron skillet with 1 tablespoon olive oil on medium heat.
- Add butternut squash and cook for 5 minutes.
- Add green onions and hash browns.
- Add last tablespoon of olive oil to pan.
- Stir vegetables as they cook.
- Cook for 8 minutes until vegetables are soft.
- Preheat broiler.
- Crack eggs and put on top of the vegetables.
- Put skillet into the oven and broil for 5 minutes.
- Remove and add cheese.
- Put back in the oven and broil for another 5-8 minutes.
- Serve warm.
- Make sure to cut your pieces of butternut squash into small bite-sized chunks so they cook thoroughly.
- To make dairy-free, use a dairy-free cheese or omit the cheese altogether.
- You can cut your butternut squash in small cubes as I did, or grate the butternut to make it more hash-like. If you grate the butternut squash, note it will take a lot less time to cook than if you cut it into cubes.
- There are a few gluten free hash browns, I like Alexia, Trader Joe's, and Ore-Ida (Ore-Ida is labeling their potatoes that are gluten free now.)
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