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Butternut Squash & Bacon Breakfast Hash - clean, healthy, paleo, whole30, delicious | TheRoastedRoot.net
Butternut Squash & Bacon Hash with Sun-Dried Tomatoes
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
Course: Breakfast
Keyword: butternut squash, paleo, whole30
Servings: 4 people
Author: Julia
  • 4 strips thick-cut bacon chopped
  • 1/2 small yellow onion chopped
  • 1 small butternut squash peeled and chopped (4 cups)
  • 2 cloves garlic minced
  • 1 1/2 tsp dried rosemary
  • 1 tsp sea salt to taste
  • 3 ounces sun-dried tomatoes see note
For Serving:
  • 4 to 8 eggs sunny-side up
  • 1 avocado sliced
  • 1 Tbsp fresh parsley optional
  1. Begin by chopping up the bacon and cooking it in a cast iron skillet. Remove the pieces of bacon, leaving the fat behind for cooking.

  2. Add the chopped onion and saute until it turns translucent, about 5 minutes.

  3. Add the butternut squash, garlic, sea salt and rosemary. Stir, then cover. Cook 3 to 5 minutes, until butternut squash has softened. Remove the lid and continue cooking until the squash has a nice golden-brown color and is cooked through to desired done-ness.

  4. Add the sun-dried tomatoes and stir well. Cook just 30 seconds to 1 minute longer, until the sun-dried tomatoes are well-incorporated and hot.

  5. Serve with choice of fried, sunny side up, or scrambled eggs, avocado, and fresh parsley (optional). Don't forget to enjoy yourself.