Roasted Squash Morning Hash

Sheet-pan morning hash is a modern American brunch shortcut that lets one hot oven do the work. Cubed squash caramelizes beside peppers and onion, then soft eggs and crumbled cheese finish the plate with smoked paprika warmth.

Serves 4 · 15 min prep · 35 min cook

Estimate for one serving

• 310 cal
• 14g protein
• 28g carbs
• 17g fat
• 3g fiber

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Ingredients

• 1 1/2 lb butternut or delicata squash
• 3 tbsp extra-virgin olive oil
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 tsp smoked paprika
• 1 medium yellow onion
• 1 red bell pepper
• 4 fresh thyme sprigs
• 4 large eggs
• 1/4 cup chopped fresh parsley
• 1 tsp apple cider vinegar
• 1/3 cup crumbled feta or goat cheese

Instructions

1. 1Preheat the oven to 425°F and line a large rimmed sheet pan with parchment for easy cleanup.
2. 2Peel the squash if needed, scoop out seeds, and cut the flesh into 1/2-inch cubes so they roast evenly and caramelize.
3. 3Toss the squash cubes on the sheet pan with most of the olive oil, salt, pepper, and smoked paprika until every piece is lightly coated.
4. 4Scatter the thyme sprigs over the squash and roast for 15 minutes until the edges just begin to turn golden.
5. 5While the squash starts roasting, thinly slice the onion and dice the bell pepper into similar-size pieces.
6. 6Pull the pan out, add the onion and pepper, drizzle the remaining oil, and toss everything together right on the hot pan.
7. 7Return the pan to the oven and roast another 12 to 15 minutes until the squash is tender and deeply browned at the edges and the vegetables are soft.
8. 8Make four small wells in the hash with a spoon, crack an egg into each well, and return the pan to the oven for 5 to 7 minutes until the whites are set but the yolks are still jammy.
9. 9Remove the thyme stems, splash the apple cider vinegar over the hash, and shower with chopped parsley and crumbled cheese.
10. 10Serve straight from the pan while the eggs are hot and the squash still has caramelized edges.