Butternut Squash and bacon hash with sun-dried tomatoes is a simple breakfast hash for getting your day started on the right foot.
The other day I pondered what would happen if one were to combine butternut squash and sun-dried tomatoes. Havoc? Bliss? Walk with me on this one, because it’s actually shockingly good!
And paired with bacon? The trifecta is an astrological match.
This simple breakfast recipe takes right around 30 minutes to prepare and just a handful of ingredients.
Similar to the Maple Bacon Butternut Squash Hash with Spinach and the Butternut Squash Hash with Apples Sausage and Kale I’ve shown you in the past, this breakfast recipe is great for sharing, clean, and fairly well-balanced from a macro stand point.
How to make Butternut Squash Hash:
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.
Add the chopped onion and sauté until it turns translucent, about 5 minutes. If you love the flavor of caramelized onion, you can cook it even longer until it begins turning brown – about 10 to 15 minutes (this is what I like to do)
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.
Add the sun-dried tomatoes and stir well.
Serve with choice of fried, sunny side up, or scrambled eggs, avocado, and fresh parsley (optional). Don’t forget to enjoy yourself.
Recipe Adaptations:
- Make it Low-FODMAP by omitting the onion and garlic.
- Swap bacon for sausage.
- Swap butternut squash for acorn or kabocha squash or sweet potato.
- Top it off with a homemade paleo queso or avocado creama.
- Cool with cheese? Doooo iiiiit!
For breakfast this weekend, next weekend, and beyond!
Butternut Squash & Bacon Hash with Sun-Dried Tomatoes
Ingredients
- 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
Instructions
- 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.
- Add the chopped onion and saute until it turns translucent, about 5 minutes.
- 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.
- 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.
- Serve with choice of fried, sunny side up, or scrambled eggs, avocado, and fresh parsley (optional). Don't forget to enjoy yourself.
