Butternut Squash Breakfast Hash

Name: Butternut Squash Breakfast Hash
Cuisine: American
Ingredients: 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)

Instructions

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: Fri, 24 Jul 2026 07:37:19 GMT