By loveandlemons.com
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.
Updated at: Thu, 21 Nov 2024 12:25:12 GMT
Nutrition balance score
Great
Glycemic Index
43
Low
Glycemic Load
24
High
Nutrition per serving
Calories472 kcal (24%)
Total Fat20.9 g (30%)
Carbs56.5 g (22%)
Sugars15.3 g (17%)
Protein28.3 g (57%)
Sodium628.3 mg (31%)
Fiber18.4 g (66%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
2 cupsbutternut squash
cubed
1 tablespoonextra-virgin olive oil
plus more for drizzling
⅓ cupscallions
chopped
1zucchini
small, cut into 1-inch pieces
1 ½ cupsbroccolini
chopped, or broccoli florets
2 tablespoonsfresh rosemary
minced, or sage
1 teaspoonbalsamic vinegar
or sherry, or fresh lemon juice
1garlic clove
finely chopped
3kale leaves
stemmed and chopped
3eggs
fried
sea salt
freshly ground black pepper
3 pinchessmoked paprika
optional
radishes
Thinly sliced, for garnish, optional
Instructions
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Notes
1 liked
0 disliked
Bland
Crispy
Delicious
Easy
Fresh
