Butternut Squash Breakfast Hash brings together sweet roasted squash, savory turkey sausage, tender spinach and eggs cooked to your liking — all in a single cast-iron skillet. This protein-rich breakfast (also great for lunch or dinner) is easy to make, satisfying, and perfect for cool-weather mornings when you want something warming without a lot of fuss.
Butternut squash adds a naturally sweet, nutty flavor that makes it an excellent stand-in for potatoes in a hash. When combined with aromatics like onion, garlic and fresh thyme, plus savory sausage and leafy spinach, the result is a well-balanced pan meal. Make divots in the hash and crack eggs into them, then either bake or gently cover and cook on the stovetop. The technique you choose determines whether you get silky baked yolks or tender steamed-over eggs.
Ingredients for Butternut Squash Breakfast Hash
- Butternut squash: cubed — a sweet and slightly nutty base that replaces potatoes.
- Yellow onion: chopped, for savory depth.
- Turkey sausage: pre-cooked and sliced; lean and flavorful. Substitute with pork, chicken or vegetarian sausage if desired.
- Garlic: minced, for added aroma and flavor.
- Fresh thyme: minced, brings a mild herbal note.
- Spinach: fresh and chopped, for color, texture and nutrients.
- Eggs: one per serving; bake or gently fry on top of the hash.
- Avocado oil, salt and pepper: for cooking and seasoning.
Can I swap the turkey sausage for another protein?
Yes. One of the best things about making a breakfast hash is its flexibility. Use pork sausage, chicken sausage, crumbled breakfast sausage, or a plant-based alternative. You can also add cooked bacon or diced ham if you prefer a different flavor profile.
Other Things to Add
- Cheese: shredded cheddar, gruyère or crumbled feta melt beautifully into the warm hash.
- Avocado: sliced or diced on top for a creamy contrast.
- Hot sauce or chili flakes: for a spicy kick.
- Fresh tomatoes or salsa: brightens the dish with acidity.
How to prepare the butternut squash
Peel the squash with a vegetable peeler or a sharp knife. Slice into rounds, cut those rounds into strips, then dice into roughly 1-inch cubes so they cook evenly. Smaller cubes will brown faster and get crispier; larger cubes will be creamier inside.
How to get crispy butternut squash
Pat the squash cubes dry with paper towels before cooking to remove excess moisture. Use a hot, well-oiled pan and avoid overcrowding the skillet so the cubes can brown rather than steam. Toss or stir only as needed to develop a golden crust.
Storage and reheating
Store leftovers in an airtight container in the refrigerator for about 3–4 days. To reheat, warm the hash gently in a skillet over medium heat until heated through, or microwave individual portions for about 1 minute. If you plan to reheat, you may want to keep eggs separate or add fresh eggs when reheating so the texture stays pleasant.
Instructions
- Heat a cast-iron skillet over medium-high heat and add 2 tablespoons avocado oil.
- When the oil is warm and fragrant, add 2 cups cubed butternut squash. Sauté for about 5 minutes, stirring frequently so the cubes brown evenly.
- Add 1/2 chopped yellow onion and continue to cook another 5 minutes until the onion softens and the squash is tender-crisp.
- Stir in 6 sliced, pre-cooked turkey sausage links, 1/2 tablespoon minced garlic and 1 tablespoon minced fresh thyme. Cook for 1–2 minutes so the garlic becomes fragrant.
- Add 2 cups chopped fresh spinach and let it wilt for 3–5 minutes, mixing it into the hash.
- Make four small wells (divots) in the hash with the back of a spoon and crack an egg into each well. For baked eggs: place the skillet in a 350°F (175°C) oven and bake 15–20 minutes, until whites are set and yolks reach desired doneness. For stovetop eggs: reduce heat to low–medium, cover the pan and cook 7–10 minutes until eggs are set.
- Remove from heat, season with salt and pepper to taste, and serve immediately.
Variations and serving suggestions
This hash works as a flexible template. Add roasted peppers, mushrooms or diced sweet potatoes for variety. Top with crumbled cheese, a dollop of Greek yogurt or a sprinkle of fresh herbs. Serve alongside toasted whole-grain bread or a simple green salad for a fuller meal.
Nutrition (approximate per serving)
- Calories: 213 kcal
- Carbohydrates: 11 g
- Protein: 12 g
- Fat: 14 g
- Fiber: 2 g
- Sugar: 2 g
Nutrition information is an approximation and will vary depending on exact ingredients and portion sizes.
If you try this recipe, experiment with different proteins and toppings to make it your own. It’s a cozy, satisfying dish that showcases seasonal squash and comes together quickly for busy mornings or relaxed weekend brunches.