By loveandlemons.com
Butternut Squash Breakfast Hash
An easy veggie breakfast hash made leftover roasted zucchini and butternut squash topped with fried eggs. A perfect weekend or holiday brunch. Gluten-free.
Updated at: Fri, 06 Dec 2024 09:39:20 GMT
Nutrition balance score
Great
Glycemic Index
46
Low
Glycemic Load
20
High
Nutrition per serving
Calories426.1 kcal (21%)
Total Fat22.8 g (33%)
Carbs42 g (16%)
Sugars11 g (12%)
Protein23.7 g (47%)
Sodium678.3 mg (34%)
Fiber20.1 g (72%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
2 cupsbutternut squash
cubed
1 tablespoonextra-virgin olive oil
plus more for drizzling
⅓ cupscallions
chopped
1zucchini
small, cut into 1-inch pieces
1 ½ cupsbroccolini
chopped, or broccoli florets
2 tablespoonsfresh rosemary
minced, or sage
1 teaspoonbalsamic vinegar
or sherry, or fresh lemon juice
1garlic clove
finely chopped
3kale leaves
stemmed and chopped
3eggs
fried
sea salt
freshly ground black pepper
3 pinchessmoked paprika
optional
radishes
Thinly sliced, for garnish, optional
Instructions
View on loveandlemons.com
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Notes
1 liked
0 disliked
Bland
Crispy
Delicious
Easy
Fresh
