Mold Detox Friendly 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
Ingredient noteDried black pepper can sometimes contain mold toxins, but the small amount in this recipe—about 1/8 teaspoon per serving—is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid black pepper, please tap it and change its rating to Red.
- 1 lb whole30-compliant pork breakfast sausage, casings removed if any
- 1 red bell pepper, diced
- 1 tsp ground cumin
- ½ tsp smoked paprika
Ingredient noteDried smoked paprika can sometimes contain mold toxins, but the small amount in this recipe—about 1/8 teaspoon per serving—is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid smoked paprika, please tap it and change its rating to Red.
For the salsa verde
- 8 oz tomatillos (about 5–6 medium), husks removed and rinsed
- 1 jalapeño, halved and seeded
Ingredient noteThe Mold Detox diet limits chili peppers because they can pick up mold once they are dried and stored, but the peppers on this line are used fresh, not dried, so they are likely tolerated by many. If you prefer to always avoid fresh chili peppers, 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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