Fall Harvest Breakfast Butternut Squash Hash (Low Carb)

Course: Breakfast

Cuisine: American

Diet: Gluten Free

Prep Time: 15

Cook Time: 25

Total Time: 40

Servings: servings

Calories: 359kcal

Author: Lauren

This Fall Harvest Breakfast Butternut Squash Hash features some of our favorite fall seasonal produce in a delicious breakfast hash! Full of nutrients, protein and fiber, this hash makes a healthy and satisfying breakfast not just in the fall, but anytime of the year!

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Ingredients

2 Tbsp olive oil (30g) divided
2.5 cups (10-oz.) butternut squash diced into 1/2-inch cubes
2.5 cups (10-oz.) sweet potatoes diced into 1/2-inch cubes
1.25 lbs. lean ground turkey
2 cups chopped kale or spinach
1 medium onion (240g) diced small
1 small apple (175g) diced small
1 red bell pepper (150g) diced small
1 stalk celery (32g) diced small
2 cloves garlic minced
2 Tbsp fresh chopped parsley or sub 2 tsp dried
6 large eggs
1 tsp butter optional for cooking eggs
Goat cheese or other cheese optional for serving

Instructions

Preheat the oven to 425 degrees F. Spray a large baking sheet with cooking oil.
Add the butternut squash and sweet potatoes to the baking sheet. Drizzle with 1 tablespoon olive oil and season with salt and pepper to taste; toss to evenly coat then spread out into an even layer. Roast for 20-25 minutes (toss halfway through spritzing a little more cooking oil on top) or until browned to liking.
Meanwhile, grease a large skillet and set to medium heat. Add the ground turkey, season with salt and pepper to taste. Cook until no longer pink breaking up with a wooden spoon as it cooks. Transfer to a bowl to set aside.
In the same skillet, heat remaining 1 tablespoon of olive oil and minced garlic over medium heat. Once fragrant add the kale, onion, apple, bell pepper, celery, and parsley. Season with salt and pepper to taste. Saute for 4-5 minutes, or until onions are soft and tender.
To make sunny side up eggs, heat a medium nonstick skillet over medium heat for 3 minutes. Add butter or a little nonstick spray. Add the eggs, season with salt and pepper to taste. Cook for about 2-3 minutes or until cooked to liking (see notes).
Add the cooked turkey back to the skillet along with the roasted squash and sweet potatoes. Stir. Serve harvest hash with egg on top or alongside and enjoy!
Optional topping ideas: cheese (goat cheese, feta cheese, shredded cheddar), avocado slices, sour cream, salsa, hot sauce, ketchup.

Notes

Sweet potatoes & butternut squash: Instead of using both sweet potatoes and butternut squash in this recipe you can just use all of one or the other if it's easier or you prefer!

Eggs: I prefer cooking my sunny side up eggs the day of eating them, so if not serving for a crowd i'll just make as many eggs as I want to eat. If meal prepping and making scrambled eggs, you can just scramble the eggs in the same skillet with the sautéed vegetables (after cooking) - no need to remove!

Nutrition