Butternut Squash Breakfast Hash

An easy veggie breakfast hash made leftover roasted zucchini and butternut squash topped with fried eggs. A perfect weekend or holiday brunch. Gluten-free.

I’m probably the last to know this – but have you heard that they’ve cancelled Saturday morning cartoons? I suppose on-demand or Netflixed cartoons are probably more convenient, but I am still sad to hear the news. Growing up (without cable), Saturday morning cartoons were what my sister and I looked forward to all week. Pancakes, cereal commercials, the whole bit.

Jack and I still have a weekend ritual – although our “cartoon” is Shark Tank instead of Muppet Babies, and our breakfast is usually eggs instead of pancakes.

This recipe is a great “use up what you have” kind of breakfast. Butternut squash is the base here, but as you can see I threw in zucchini, kale, and other veggies that I happened to have on hand. I know what you’re thinking – who wants to wake up and roast squash first thing in the morning? I usually don’t, but this is a great way to repurpose leftover roasted squash (or sweet potato) cubes.

Cook everything in your skillet along with herbs and spices. Because it’s fall, I like to use rosemary or sage. Top it all with eggs, pour some coffee, and go get cozy on the sofa.

Butternut Squash Breakfast Hash

• 2 cups cubed butternut squash
• 1 tablespoon extra-virgin olive oil, plus more for drizzling
• ⅓ cup chopped scallions
• 1 small zucchini, cut into 1-inch pieces (1½ cups)
• 1½ cups chopped broccolini or broccoli florets
• 2 tablespoons minced fresh rosemary or sage
• 1 teaspoon balsamic or sherry vinegar, or fresh lemon juice
• 1 garlic clove, finely chopped
• 3 kale leaves, stemmed and chopped
• 3 to 4 fried eggs
• Sea salt and freshly ground black pepper
• A few pinches smoked paprika (optional)
• Thinly sliced radishes, for garnish (optional)

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