Whole 30 Whole30 Salsa Verde Butternut Squash Breakfast Hash
Breakfast hash done right is one of those meals that feels indulgent but is actually built on nothing but whole, real ingredients — and this one delivers on every front. Roasted butternut squash gets golden and caramelized in a hot oven before joining crumbled pork sausage and sweet red bell pepper in a skillet, all seasoned with cumin and smoked paprika for a smoky, savory depth that makes the whole kitchen smell incredible. The real star is the homemade salsa verde — blistered tomatillos and jalapeño blended with fresh cilantro and lime juice — which brings a bright, tangy punch that cuts right through the richness of the sausage and eggs. Compliant sausage can be one of the trickier items to track down since so many store-bought options sneak in sugar or fillers, but using a verified compliant brand here keeps everything on track without any compromise in flavor. Fried eggs go right on top, and a few slices of avocado round it all out into a plate that genuinely feels like a restaurant-worthy weekend brunch. It serves four, so it's just as good for a lazy Sunday with company as it is for meal-prepping a satisfying start to a reset week.
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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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