Fructose 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
Ingredient noteRed and yellow bell peppers contain some excess fructose that a low fructose diet limits in larger servings; the small amount used here (about a third of a cup or less per serving) keeps the fructose load low, so it is likely Low Fructose. If you prefer to always avoid red bell pepper, please tap it and change its rating to Red.
- 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
Ingredient noteA serving of up to about one small jalapeño is low in fructose. This recipe contains only about 1/4 of a jalapeno per serving, making it likely Low Fructose. If you prefer to always avoid jalapeño, please tap it and change its rating to Red.
- 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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