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 .

Butternut Squash Breakfast Hash

Name: Butternut Squash Breakfast Hash
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 2
Cuisine: American
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)

Description

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.

Ingredients

Units Scale

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)

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Instructions

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 1/8 teaspoon of salt for the entire pan)!

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

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.

Notes

EQUIPMENT / SUPPLIES:

Knife
Cutting board
Measuring cup
Measuring spoon
Non-stick skillet with lid
Cooking spoon or spatula

Prep Time: 5 minutes
Cook Time: 20 minutes
Category: Breakfast
Method: Stovetop
Cuisine: American