Butternut Squash and Broccoli Sheet Pan Hash

Bacon, squash, broccoli and eggs baked on a baking sheet.

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Butternut Squash and Broccoli Sheet Pan Hash

This Butternut Squash and Broccoli Sheet Pan Hash is a fun, healthy breakfast! Tender vegetables, salty bacon and silky eggs are baked in the oven for an easy one-pan meal. And it's gluten-free, dairy-free, Paleo and Whole30 friendly!

Prep Time20

Cook Time37

Total Time57

Course: Breakfast

Cuisine: American

Servings: servings

Calories: 504kcal

Author: Don Baiocchi

Ingredients

2-2½ pounds butternut squash
10-12 oz. broccoli florets or florets and stalks (see notes)
2 large shallots or 1 medium onion (red or yellow)
¼ cup avocado oil or olive oil
1 teaspoon fine sea salt
¾ teaspoon ground black pepper
¾ teaspoon paprika
½ teaspoon garlic powder
½ teaspoon onion powder
4 slices bacon (check labels for Paleo/Whole30 if necessary)
4-8 eggs depending on how many 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

Instructions

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.)
Peel, seed and chop the butternut squash into roughly 3/4" chunks. (See blog post for step-by-step photos.) Add to the baking sheet.
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.
Peel and roughly chop the shallots (or onions). Add to the baking sheet.
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.
Chop the bacon into roughly 1" pieces and spread them out on top of the vegetables.
Bake for 25 minutes, rotating the pan once halfway through.
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.
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.
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.
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.

Notes

Note: If using broccoli stalks, peel and chop them into roughly 3/4" chunks.

Nutritional note: The nutrition info was calculated with 2 eggs per person (serving 4 people).

Substitutions

You can use other hard winter squash in place of the butternut, such as kabocha, delicata or pumpkin.

You can also replace the butternut squash with sweet potatoes.

You can play around with seasonings. Try cumin, ground coriander, smoked paprika, curry powder, Aleppo pepper, Za'atar, or other spices you like.

You can omit the bacon to make the recipe vegetarian friendly. You might want add 1-2 tablespoons more oil if the vegetables look a little dry before putting the baking sheet in the oven.

The bacon doesn't get super crispy. If you want really crispy bacon, cook it separately on the stove, drain on paper towels, chop or crumble it and sprinkle over the finished hash.

Make ahead

You can make the vegetable/bacon mixture ahead of time and refrigerate for up to 5 days. Spread out on a baking sheet and place in a 425° for 10-15 minutes to warm it back up, then make wells for the eggs and proceed with the recipe.

Freezer option

I do not recommend freezing this.

Nutrition