Kale Butternut Squash Breakfast Hash
This butternut squash hash with eggs and kale is such a delicious, easy, and cozy breakfast idea! All you need are 9 simple ingredients. Recipe is vegetarian, gluten-free, and can easily be made dairy-free as well.

Looking for a delicious way to use seasonal butternut squash and kale at breakfast time? You’ve come to the right place!
This cozy butternut squash breakfast recipe is packed with nutrient-dense ingredients, quality protein, healthy fats, and plenty of fiber-rich vegetables. As a dietitian, this is the combination I aim for to have an energizing start to my day.
That said – you can totally make this dish for lunch or dinner, too ;). Feel free to make a bigger batch to serve at a family brunch, or to enjoy leftovers the next day.
Want more egg recipe inspiration? Check out my roundup of easy, healthy egg recipes for more ideas! More winter squash inspiration? I’ve got a round up of winter squash recipes for you as well.
Ingredients Needed
All you need to make this butternut squash hash are 9 simple ingredients:
- olive oil
- shallot
- garlic
- butternut squash
- kale
- eggs
- dried thyme
- dried rosemary
- parmesan, freshly grated
Full ingredient measurements and detailed instructions are located in the recipe card at the bottom of this post!
Recipe Modifications & Ingredient Swaps
- If you don’t want to use butternut squash, you could try this with cubed sweet potatoes OR a similar squash like pumpkin, honeynut, or acorn squash.
- Instead of kale, you could make this with another hearty green like Swiss chard or collard greens.
- While I love the taste of shallots here, you can swap them with onions!
- If you don’t have dried rosemary, it’s ok to leave it out. Simply add a touch more thyme (I know this is more common in most spice cabinets).
- Parmesan tastes delicious with this, but feel free to omit it if dairy-free (or replace with a dairy-free alternative). You could also try adding a different cheese here, like gruyere or goat!
For Faster Cooking
- You can peel and cube butternut squash ahead of time and store it in an airtight container in the fridge before using it in this recipe.
- You can also purchase pre-cubed butternut squash if that’s easier!
- If you’ve already roasted a tray of butternut squash, you could add any leftovers to this recipe (just skip the part where you cook the squash for 15 mins!)
- I have not personally cooked with frozen butternut squash, but I believe you could add it directly to the pan without thawing.
Butternut Squash Nutrition Benefits
Butternut squash is particularly high in micronutrients like:
- vitamin A + vitamin C, with just one cup of cooked squash providing 457% and 52% of your daily needs, respectively!
- vitamin E
- magnesium
- potassium
- manganese
- multiple B vitamins
It’s rich orange colour is thanks to the squash’s carotenoid content. Carotenoids (like beta-carotene) are plant pigments that have antioxidant properties, providing a host of health benefits.
Butternut squash is also an excellent source of dietary fibre, with one cup of cooked squash providing 7 grams.
Kale Nutrition Benefits
Just one cup of kale provides over 100% of your daily needs for:
- vitamin A (206%)
- vitamin K (684%)
- vitamin C (134%)
Kale is also a good source of other micronutrients like:
- manganese
- magnesium
- potassium
- calcium
- copper
- vitamin B6
That same cup provides 2 grams of dietary fibre, helping to keep your gut and heart happy.
In addition to micronutrients, kale is also loaded with antioxidants, which prevent cellular damage and provide a multitude of health benefits.
Egg Nutrition Benefits
A standard serving of 2 large eggs provides 13 grams of complete protein, which provides essential amino acids to build and repair our muscles, organs, and body tissues.
In addition to protein, eggs are rich in other essential micronutrients like:
- vitamin A
- vitamin D
- vitamin E
- vitamin B12
- folate
- iron
- selenium
- choline
More Breakfast Hash Recipes
- Pesto Potato Hash Skillet
- Sweet Potato & Kale Skillet Hash
- Brussels Sprouts & Sweet Potato Sheet Pan Hash
- One-Pan Taco Breakfast Skillet
Did you give this Kale Butternut Squash Breakfast Hash Recipe a try? Let me know by leaving a comment and recipe rating below!
If you do make this recipe, don’t forget to tag me on Instagram or Pinterest – seeing your creations always makes my day. You can also subscribe to my email list to never miss a new recipe or nutrition education post!
Get the Recipe: Kale Butternut Squash Breakfast Hash (Vegetarian)
Ingredients
- 2 Tbsp olive oil
- 1 small shallot, thinly sliced
- 2 cloves garlic, minced
- 2 cups butternut squash, peeled + cut into 1/2-3/4 inch cubes
- 2 cups kale, torn into smaller pieces (I used curly green kale)
- 1/2 tsp thyme, dried
- 1/2 tsp rosemary, dried
- 4 large eggs
- Approx. 2 Tbsp parmigiano reggiano, freshly grated
- Salt + pepper, to taste
Instructions
- Heat olive oil in a pan over medium-high.
- Add shallots, garlic, thyme, and rosemary. Sauté for about 2 minutes, until lightly browned and fragrant.
- Add in cubed butternut squash and season with salt and pepper. Cook for about 15 minutes, stirring occasionally, until fork-tender. NOTE: the squash will continue to cook once you add the eggs!
- Add in kale and cook for about 2 minutes, stirring occasionally, until slightly wilted and softened.
- With the back of a spatula, make 4 spaces in the squash-kale mixture to crack the eggs into. Cover and allow to cook until the whites are done but yolks are still runny, approx. 5 minutes. TIP: keep checking on the eggs to make sure they don't over cook!
- Top with freshly grated parmesan and additional salt + pepper as needed. Serve and enjoy hot!
Notes
- Instead of kale, you could make this with another hearty green like Swiss chard or collard greens.
- While I love the taste of shallots here, you can swap them with onions!
- If you don’t have dried rosemary, it’s ok to leave it out. Simply add a touch more thyme (I know this is more common in most spice cabinets).
- Parmesan tastes delicious with this, but feel free to omit it if dairy-free (or replace with a dairy-free alternative). You could also try adding a different cheese here, like gruyere or goat!
- You can peel and cube butternut squash ahead of time and store it in an airtight container in the fridge before using it in this recipe.
- You can also purchase pre-cubed butternut squash if that’s easier!
- If you’ve already roasted a tray of butternut squash, you could add any leftovers to this recipe (just skip the part where you cook the squash for 15 mins!)
- I have not personally cooked with frozen butternut squash, but I believe you could add it directly to the pan without thawing.
Nutrition
As a dietitian, I create recipes with whole food ingredients that provide the nutrients needed for optimal health. My nutrition philosophy does not focus on numbers; however, I understand that this information can be helpful.
Do note that the nutrition info provided is an estimate and I cannot guarantee correctness of the displayed values. These numbers will differ depending on brands used, recipe modifications, and amount eaten. If you require specific nutrition information due to medical reasons, please consult with your dietitian or physician.
Did you make this recipe?
Let me know by leaving a recipe rating below, or by tagging @walderwellness on Instagram. I love seeing your beautiful creations!
10 Comments on “Kale Butternut Squash Breakfast Hash”
Great recipe! Super easy to make and very filling and delicious 😊
Thank you so much for sharing your experience, Madison!! So happy to hear you enjoyed this one 🙂
Made this yummy dish for dinner! It’s a winner! Simple and quick!
Hi Karen! Thank you so much for sharing!! I’m so happy to hear you enjoyed this dish and found it easy to make 🙂
Made this this morning on a whim cause I spontaneously bought a butternut squash LoL I will purposely buy some now. This was sooooooo good and filling. Fantastic recipe! Thank you!
Hi Melissa! Thank you so much for taking the time to leave a review – it’s so appreciated. I’m so happy to hear that you enjoyed this one!!
Butternut squash is so great – if you need more inspiration for how to use it, I’ve got a whole roundup of winter squash recipes HERE :). I’d love to know if you give any others a try!!
I enjoyed this very much it is very delicious dish, msde this for dinner.
Thanks for sharing 👍
Hi Val! Thank you so much for taking the time to leave a review. I’m so happy to hear that you enjoyed this one!!
If you liked this flavour profile, you may also enjoy this cheesy sautéed butternut squash – it’s similar, but meant to be a side dish! Perfect for fall dinner parties 😉 Likewise, this cheesy butternut squash rice bowl is another fan-favourite!!
Amazing dish! I’ve made this 5 times now. Delicious, new favorite way to prepare kale.
Ah that makes me SO happy to hear, Frankie!! Thank you so much for sharing your experience!!