Recipe: Butternut Squash Paleo Breakfast Hash

A paleo-style dish that's perfect for brunch
A pan of butternut squash mixed with tomatoes, eggs and green herbs

Try this flavorful paleo breakfast hash made with butternut squash, extra veggies and eggs over-easy. This beautifully-seasoned breakfast hash offers an easy way to get a boatload of veggies into one meal. Swap out the sausage, processed meats and refined toast because these fiber-rich veggies are taking over!

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2 cups butternut squash (about 1 small squash), diced
4 eggs
2 tablespoons extra-virgin olive oil
1 teaspoon coconut oil
½ yellow onion, diced
2 cups kale
¼ cup cilantro
½ bell pepper, diced
1 cup Roma tomatoes, diced
Dash of sea salt
½ teaspoon ground black pepper
1 teaspoon garlic powder


  1. Preheat the oven to 425°F.
  2. Add the butternut squash to a medium-size bowl and evenly coat with extra-virgin olive oil, salt, pepper and garlic powder.
  3. Pour the squash onto a baking sheet and spread out evenly.
  4. Bake the butternut squash for 20-25 minutes.
  5. In a large sauté pan heat the coconut oil over medium heat.
  6. Add the diced onion and bell pepper to the pan and cook for about 3-5 minutes.
  7. Remove the butternut squash from the oven and add it to the pan, in addition to the kale, tomatoes and cilantro.
  8. Sauté the vegetables for an additional 5 minutes, stirring frequently.
  9. Use a spoon to create four small holes, and add one egg to each hole.
  10. Cover the pan for about five minutes or until desired doneness. Top with optional toppings like salsa, avocado slices or hot sauce.

Nutrition information

Makes two servings

Each serving has:

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Calories 388
Fat 25g
Carbohydrates 30g
Fiber 5g
Sugar 9g (Added sugar 0g)
Protein 14g
Sodium 355mg

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