Have you seen all of the butternut squash in the farmer’s market lately? I couldn’t resist using my butternut squash to make an awesome butternut squash hash breakfast skillet that is packed with flavor and nutrition!
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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 the flavors mesh together well while cooking! Our farmer’s market is full of winter squash, and I love creating recipes for it!
My kids debate whether to eat vegetables for breakfast. If you love breakfast like our family, you will want to check out some of my best gluten free breakfast recipes. I am also a big winter squash fanatic. Check out my sweet and savory gluten-free winter squash recipes.
Ingredient Notes:
For the full list of ingredients and amounts, please go to the recipe card below.
- Butternut Squash – You can also use kabocha or acorn squash to make the hash in this recipe!
- Hash Browns – The Alexia brand is gluten-free. Many brands of hash browns are gluten-free; check the labels.
- Veggies – Use any you have on hand. This is a great mix-and-match type of recipe.
- Mexican Cheese Blend – I use a three-cheese blend, but cheddar is also tasty!
Vegetable Ideas:
I am all about preventing food waste. I often use the vegetables in the back of the produce bin in my refrigerator to do this. You can combine so many tasty vegetable flavors. Here are some ideas:
- Sweet potato
- Carrots
- Parsnips
- Spinach
- Cauliflower
Step-By-Step Photos and 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 cast iron skillet, cook the butternut and any vegetables you use, along with the hash browns, in olive oil until they are soft. You can omit the hash browns if you want a pure butternut hash.
Step 2: When the vegetables are almost all cooked, add the eggs to the cooked vegetables and cook for an additional 5 minutes.
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Step 3: Next, put the breakfast skillet into the oven (or toaster oven) and set to broil. Broil 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! The butternut squash breakfast skillet is kid-approved! 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 well with other sweet vegetables!
Frequently Asked Questions:
I almost always use frozen hash browns 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!
Store any leftovers in an airtight container in your refrigerator. They will keep fresh for up to 4 days. Reheat in the microwave oven for 45 seconds.
More Breakfast Ideas:
- Ground Turkey Chili Shakshuka
- Pepper Frittata
- The Best Gluten Free Pancakes (dairy-free too!)
- Gluten Free Breakfast Pockets
Love This Recipe?
If you made and enjoyed this recipe, I would be incredibly grateful if you could leave a comment below. This will help others know this recipe is delicious. Thank you!
Butternut Squash Hash Breakfast Skillet
Ingredients
- 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 dried thyme
- 4 large eggs
- 2 tablespoons olive oil
- ¼ cup shredded Mexican cheese blend
- ½ teaspoon salt
- pepper to taste
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Instructions
- Preheat a 12-inch cast iron skillet with 1 tablespoon olive oil on medium heat.
- Add the cubed 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 4-5 minutes.
- Serve warm.
Notes
- 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.)
- Store leftovers in an airtight container in the fridge. They will last for up to 4 days.
SPECIAL NOTE
Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn’t test, my rule of thumb is to add more flour if your dough or batter is wet and add more liquid if the dough or batter is too dry!
Nutrition
Nutrition Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
Wow – I usually don’t make big breakfasts, just more on the go items but I will absolutely try this – this is mouthwatering!!! Great recipe!!