Roasted Squash Breakfast Hash

Serves 4 · 15 min prep · 30 min cook

Ingredients

• 1 1/2 lb butternut or delicata squash
• 1 medium red onion
• 2 medium late-season tomatoes
• 2 tsp chopped fresh rosemary
• 8 leaves fresh sage leaves
• 3 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 3/4 tsp salt
• 1/2 tsp black pepper
• 4 large eggs
• 1/4 cup chopped fresh parsley
• 1/3 cup crumbled feta optional

Instructions

1. 1Preheat the oven to 425°F. Peel the squash if needed, scoop out seeds, and cut into 1/2-inch cubes. Thinly slice the red onion and dice the tomatoes.
2. 2On a large rimmed baking sheet, toss the squash cubes and onion with olive oil, smoked paprika, garlic powder, salt, pepper, chopped rosemary, and torn sage leaves until everything is evenly coated.
3. 3Spread into a single layer and roast for 18 minutes, stirring once halfway, until the squash edges begin to caramelize and turn golden.
4. 4Remove the pan, scatter the diced tomatoes over the hot squash, and return to the oven for 6 to 8 minutes more until the tomatoes soften and release juices that glaze the vegetables.
5. 5While the hash finishes, heat a nonstick skillet over medium and cook the eggs to your preference—sunny-side up or softly scrambled works best so the yolks can mingle with the vegetables.
6. 6Taste the roasted hash and adjust seasoning if needed. Divide among four warm bowls or plates.
7. 7Nestle one cooked egg on top of each portion of hash. Sprinkle generously with fresh parsley and optional feta.
8. 8Serve right away while the squash is still caramelized and the egg yolk is runny. Leftover hash (without eggs) keeps well for meal-prep breakfasts and reheats in a skillet.