Butternut Squash Breakfast Hash

Name: Butternut Squash Breakfast Hash
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Ingredients: 1 cup chopped onion; 3 cups butternut squash (1" cubes); 1 cup chopped bell pepper; 1 jalapeno (with seeds removed and diced); 2 cloves garlic (minced); 1 tablespoon coconut aminos (or reduced sodium tamari soy sauce); 3/4 tsp smoked paprika; 1/2 tsp ground coriander; 2 cups finely chopped kale (or spinach); Salt to taste (I used 1/8 teaspoon)

This yummy vegan butternut squash breakfast hash will help you get your day started on the right foot. Made with whole plant food ingredients, this nutrient-dense hot breakfast takes less than 30 minutes to make. It's oil-free, gluten-free, nut-free, and low-fat.

butternut squash breakfast has with kale and red bell pepper on a plate with fork on the side

What you need to make this healthy butternut squash breakfast

Butternut squash
Onion
Bell pepper
Garlic
Kale (or spinach)
Jalapeno
Coconut aminos (or low-sodium soy sauce)
Smoked paprika
Ground coriander

ingredients for butternut squash breakfast hash: cubed butternut squash, chopped onion, bell pepper, kale and other spices

How to prepare

Preheat a non-stick pan over medium heat. Add chopped onion and cubed butternut squash.

Cook for 5 minutes without stirring to develop some caramelization on the veggies. When it starts to brown, give it a stir, put the lid on, and continue cooking for another 5 minutes. Adding the lid will help speed up the cooking of the butternut squash.

Add chopped bell pepper, garlic, and jalapeno, give it a stir, and continue cooking for another 3 to 4 minutes.

Stir in coconut aminos (or low-sodium soy sauce), smoked paprika, and ground coriander.

Add the chopped kale (or spinach). Put the lid back on and continue cooking for 1 to 2 minutes.

Stir, and salt to taste (I used about ⅛ teaspoon of salt for the entire pan)!

If using, add optional toppings (sliced avocado, pumpkin seeds, hot sauce), and enjoy!

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Leftovers keep well in a covered container in the refrigerator for up to four days. This recipe is also freezer-friendly, making it great for meal prep. Portion it out into individual freezer-safe containers and freeze for up to four months.

Step-by-step instructions

A nonstick pan on the stove with cubed butternut squash and chopped onion. — Preheat a non-stick pan over medium heat. Add chopped onion and cubed butternut squash. Cook for 5 minutes without string to develop some caramelization on the veggies. When it starts to brown, give it a stir, put the lid on, and continue cooking for another 5 minutes. Adding the lid will help speed up the cooking of the butternut squash.

A pan on the stove with veggies and butternut squash. — Add chopped bell pepper, garlic, and jalapeno, give it a stir, and continue cooking for another 3 minutes.

A wooden spoon stirring butternut squash and spices in a pan on the stove. — Stir in coconut aminos (or low-sodium soy sauce), smoked paprika, and ground coriander.

A pan with chopped kale, butternut squash cubes and other veggies. — Add the chopped kale (or spinach). Put the lid back on and continue cooking for 1 to 2 minutes.

A wooden spoon stirring kale into the butternut squash hash in a pan on the stovetop. — Stir, salt to taste and enjoy. I used about ⅛ teaspoon of salt for the entire pan.

This delicious butternut squash recipe makes two generous-sized portions. You can also pair it with a veggie tofu scramble as a side dish.

Butternut squash hash with kale and peppers in a pan on the stovetop.

Frequently Asked Questions

Is butternut squash healthy?

Yes, butternut squash is high in beta-carotene, an antioxidant and provitamin used to make Vitamin A. Butternut squash is also high in potassium, which helps to lower high blood pressure. Also, this starchy veggie is also a great source of fiber, beneficial for gut health.

Can you eat squash for breakfast?

Absolutely! This breakfast hash is a great way to get in your vegetables first thing in the morning. In addition to the butternut squash, this recipe also has kale, red bell pepper, and onion.

What are some other ways to use butternut squash?

You can roast it for a warm baked salad. We love this vegan butternut squash soup, which is flavorful and great for the holidays or any time you want a yummy hot soup. You can also make a simple puree with the squash and then pair it with cauliflower steaks.

A plate of butternut squash breakfast hash with kale and peppers with fork on the side.

Other deliciously healthy hot breakfast recipes

We hope you love this vegan butternut squash breakfast hash as much as we do. Please rate and leave a comment below. Be sure to share a picture on Instagram and tag us @danielsplaterecipes so we can see your creation!

Gigi & Sersie says