Pistachio Free Whole30 Smoky Paprika Butternut Squash Breakfast Hash
Total time50 min
Prep time15 min
Cook time35 min
4.7(25)
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Learn more →Ingredients
4 servings
- 2 tbsp olive oil
- 1 medium yellow onion, diced
- 1 red bell pepper, diced
- 3 cups butternut squash, peeled and cut into ½-inch cubes (about 1 small squash)
- 3 cloves garlic, minced
- 1 ½ tsp smoked paprika
- ½ tsp ground cumin
- ¼ tsp cayenne pepper (optional)
- ½ tsp salt, plus more to taste
- ¼ tsp black pepper
- 2 cups baby spinach, loosely packed
- 4–6 large eggs
For serving
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
- hot sauce, to taste (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C).
- 2
Heat the olive oil in a 12-inch oven-safe skillet over medium-high heat until shimmering. Add the onion and bell pepper and cook, stirring occasionally, until softened and the onion is translucent, about 5–6 minutes.
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