Whole 30 Whole30 Smoky Paprika 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. Cubed butternut squash gets a proper sear in the skillet until the edges turn golden, then it's layered with smoky paprika, cumin, sweet red bell pepper, and wilted baby spinach for a deeply savory base that holds up beautifully under a nest of baked eggs. The smoked paprika does serious heavy lifting here — it gives the whole pan a rich, almost meaty depth without any shortcuts. Cracking the eggs directly into the hash and finishing everything in a hot oven means the whites set perfectly while the yolks stay just a little soft, which is exactly what you want running into that spiced squash. This is a one-pan situation from stovetop to oven to table, which makes cleanup as easy as the cooking. It serves four, so it's just as good for a slow weekend morning with company as it is for meal-prepping a satisfying start to a busy week. A little hot sauce on the side and a scatter of fresh parsley pull it all together.
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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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