Roasted Butternut Squash Hash Bowl

A savory Mexican-seasoned butternut squash breakfast hash bowl made with roasted
butternut squash, heirloom tomato salsa, avocado and an optional egg.

Servings: 4 servings

Author: Beth Allingham

Prep Time
15 minutes

Cook Time
30 minutes

Course:

Side Dish Breakfast

Cuisine:

American Mexican

Keywords:

Squash easy recipe butternut Tomato Salsa Roasted Squash farm to table local farm Mexican seasonings organic squash

Instructions

1 Preheat oven to 425 degrees F.
2 Spray or drizzle a large baking sheet with oil.
3 In a medium bowl, combine squash, olive oil [https://amzn.to/3mAyLk3], garlic
powder [https://amzn.to/3ojaFLb], cumin, coriander [https://amzn.to/3LiYkj2],
paprika, salt and pepper. Toss well to coat.
4 Spread squash evenly on a sheet pan and roast for 25-30 minutes, or until
browned and tender, stirring once halfway through.
5 Meanwhile, in a small bowl, combine tomatoes, onions, cilantro, lime juice,
pinch of salt and pepper, to taste. Set aside.
6 If you will be adding optional eggs, this is the time to start them.
7 To assemble each bowl: Layer 1½ cups butternut squash hash, ½ cup salsa, ¼ of
the avocado and a lime wedge. Sprinkle with cilantro.
8 Optional: top with 1 egg, cooked as you prefer, and/or 1 tablespoon feta.

Roasted Butternut Squash Hash Bowl

Course:

Cuisine:

Keywords:

🧂 Ingredients

Instructions

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