Barley Free Whole30 Salsa Verde Butternut Squash Breakfast Hash
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Learn more →Ingredients
4 servings
For the hash
- 1 lb butternut squash, peeled and cut into ½-inch cubes (about 3 cups)
- 3 tbsp olive oil, divided
- ¾ tsp kosher salt, divided
- ½ tsp black pepper, divided
- 1 lb whole30-compliant pork breakfast sausage, casings removed if any
- 1 red bell pepper, diced
- 1 tsp ground cumin
- ½ tsp smoked paprika
For the salsa verde
- 8 oz tomatillos (about 5–6 medium), husks removed and rinsed
- 1 jalapeño, halved and seeded
- ¼ cup fresh cilantro leaves and tender stems
- 2 tbsp fresh lime juice (from about 1 lime)
- ¼ tsp kosher salt
For the eggs
- 4–8 large eggs
- 1 tbsp olive oil
For serving
- 1 avocado, sliced (optional)
- fresh cilantro, for serving (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Toss the butternut squash cubes with 1½ tbsp of the olive oil, ½ tsp of the salt, and ¼ tsp of the pepper on a baking sheet, spreading them in a single layer. Roast for 20–22 minutes, flipping once halfway through, until the edges are golden and the cubes are tender when pierced with a fork.
- 2
While the squash roasts, make the salsa verde. Place the tomatillos and jalapeño halves cut-side down on a small section of the same baking sheet (or a separate one) and roast alongside the squash for 15 minutes, until the tomatillo skins are blistered and lightly charred. Transfer the tomatillos and jalapeño to a blender or food processor, add the cilantro, lime juice, and ¼ tsp salt, and blend until smooth but still slightly textured. Set aside.
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