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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.

Overhead photo of a kale butternut squash hash with eggs in a pan.

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.

Overhead photo of a serving of kale butternut squash hash with eggs on a plate.

Ingredients Needed

All you need to make this butternut squash hash are 9 simple ingredients:

Full ingredient measurements and detailed instructions are located in the recipe card at the bottom of this post!

Recipe Modifications & Ingredient Swaps

  1. 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.
  2. Instead of kale, you could make this with another hearty green like Swiss chard or collard greens.
  3. While I love the taste of shallots here, you can swap them with onions!
  4. 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).
  5. 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.
Overhead photo of ingredients in small bowls on a wood cuttingboard.

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
Closeup photo of a kale butternut squash hash with eggs in a pan.

More Breakfast Hash Recipes

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)

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.
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 2
Overhead photo of a kale butternut squash hash with eggs in a pan.
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5 from 6 votes
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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

*LEFTOVERS: While best enjoyed fresh, leftovers will keep for about 3 days in an airtight container in the fridge. You can easily reheat them in the microwave!
*RECIPE MODIFICATIONS & INGREDIENT SWAPS:
  • 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.

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.

Course: Breakfast, Main Course
Cuisine: American
Diet: Gluten Free, Vegetarian
Keyword: butternut squash, eggs, kale
Author: Carrie Walder

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