Butternut Squash and Broccoli Sheet Pan Hash

This Butternut Squash and Broccoli Sheet Pan Hash is healthy and hearty one-pan meal!

Butternut squash, broccoli, shallots and bacon are roasted together, then topped with eggs and baked until the eggs are done to your liking.

Plus this easy recipe is gluten-free, dairy-free, Paleo and Whole30 friendly.

(As an Amazon Associate, I earn from qualifying purchases. Some of the links on this page may be affiliate links. If you purchase a product through an affiliate link, I’ll automatically receive a small commission at no additional cost to you.)

Why this recipe works

Sheet pan meals are such handy, convenient recipes. And a sheet pan breakfast recipe can really upgrade your weekend mornings.

So this version with butternut squash, broccoli and shallots roasted until tender, then topped with eggs that are baked to your liking, is a must-make. And don’t forget the bacon!

You can toss the vegetables with the oil and seasonings right on the baking sheet – no need for a separate bowl.

Broccoli and butternut squash are surprisingly great partners. The earthy broccoli and the slightly sweet, creamy chunks of squash, plus the salty bacon and silky eggs, make for a colorful, healthy breakfast.

You can customize this recipe so many ways – see the FAQ below for more ideas.

And if you want another sheet pan hash option, check out this Sheet Pan Breakfast Hash with Salami.

What you need

Ingredients:

• 2-2.5 pounds butternut squash – look for heavy squash with smooth, mostly blemish-free skin
• 10-12 oz. broccoli – you can use only florets or a combination of florets and stalks; if using stalks, peel them and chop them into chunks
• 2 large shallots or 1 medium onion (yellow or red)
• 1/4 cup avocado oil or olive oil
• 1 teaspoon fine sea salt
• 3/4 teaspoon ground black pepper, plus more for the eggs
• 3/4 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 4 slices bacon – check labels if you need it to be Paleo/Whole30 compatible
• 4-8 eggs, depending on how many people you’re serving
• 2-3 tablespoons chopped fresh herbs, such as parsley, thyme or basil (optional)
• flaky sea salt (or more fine sea salt), for the eggs

Equipment:

• a stainless steel baking sheet (about 17×13″)
• a cutting board
• a chef’s knife
• measuring spoons
• a measuring glass
• a spoon (for scooping out the squash seeds)
• a spatula (the kind for flipping, not stirring)
• a medium mixing bowl, for cracking in the eggs (optional)
• parchment paper (optional)

How to make Butternut Squash and Broccoli Sheet Pan Hash (with step-by-step photos)

Step 1

Heat the oven to 425°. Optional: line the baking sheet with parchment paper (the vegetables and eggs don’t really stick to the baking sheet anyway, but the parchment will make sure they really don’t stick.)

Step 2

Peel, seed and chop the butternut squash into roughly 3/4″ chunks. Use the following pictures as a guide, if necessary. Add to the baking sheet.

Step 3

Chop any large broccoli florets into smaller pieces. The broccoli (florets and/or stalks) should be about the same size as the squash chunks, or a little bigger. Add to the baking sheet.

Step 4

Peel and roughly chop the shallots (or onions). Add to the baking sheet.

Step 5

Add the oil, salt, black pepper, paprika, garlic powder and onion powder to the vegetables. Toss until everything is well coated, then spread out into a single layer. It might seem a bit crowded but everything will shrink as it bakes.

Step 6

Chop the bacon into roughly 1″ pieces and spread them out on top of the vegetables.

Step 7

Bake for 25 minutes, rotating the pan once halfway through.

Step 8

Meanwhile, if desired, crack the eggs into a medium bowl so they’re ready to be added to the baking sheet. Or you can crack the eggs directly on the baking sheet if you like to live dangerously.

Step 9

Once the 25 minutes are up, give the vegetables and bacon a good toss and spread back out into a single layer. Use a spatula to create wells for however many eggs you’re using.

Step 10

Add the eggs to the wells and place back in the oven. Bake for 7-8 minutes for runny eggs, 9-10 minutes for soft eggs, or 11-12 minutes for more set eggs.

Step 11

Remove from the oven and season the eggs with flaky sea salt (or more fine sea salt) and ground black pepper. Then sprinkle the whole baking sheet with chopped fresh herbs, if using, and serve.

FAQ

Other recipes you might like:

1. Sheet Pan Breakfast Hash with Crispy Salami
2. Sweet Potato Chorizo Hash
3. Whole30 Egg Bites
4. Italian Egg Bake

For more recipes, inspiration and just good stuff, join me on:

Instagram,

Facebook,

TikTok

and Pinterest!