This Sheet Pan Butternut Squash Breakfast Hash recipe with apples and spinach is a quick, easy and hearty egg-free breakfast. It’s dairy-free, gluten-free, paleo and AIP-friendly.
This savory baked breakfast hash is a filling and delicious one-pan breakfast.
What is a Hash?
Hash is a dish typically made with chopped or diced meat with potatoes and onions, and is often made as a way to use leftovers. Eggs are frequently added to the dish as well.
Paleo Breakfast Hash without Eggs or Potatoes
This gluten-free and eggless breakfast hash recipe swaps traditional potatoes for roasted butternut squash, and if you omit the red pepper flakes, it’s entirely nightshade-free and AIP compliant!
I know it’s tricky finding a nutrient dense breakfast on the AIP diet, with the elimination of eggs, grains and cereals. I love this easy egg-free paleo breakfast hash because it’s a perfect combination of meat protein, leafy greens, fruit and complex carbs.
This butternut squash breakfast hash is so filling and flavorful! The subtle sweetness from the apple and butternut squash pairs perfectly with savory, crispy herb-seasoned ground meat. It’s a great meal to make ahead and of course, it’s all baked on one sheet pan for a crispy, crunchy, juicy breakfast hash. Easy peasy!
What you’ll need to make this Butternut Squash Breakfast Hash
- ground meat – your choice of ground pork, turkey or chicken. I used ground pork because its fattiness makes this dish juicier than with other ground meats. They all taste delish!
- olive oil
- onions + garlic
- dried seasonings – sea salt, ground sage, dried rosemary, dried thyme, garlic powder, onion powder, red pepper flakes (omit for AIP)
- butternut squash – or substitute with other winter squashes like honeynut, acorn, or buttercup
- apple – any variety
- spinach – or another leafy green like kale or swiss chard
- fresh herbs to garnish – optional
How to make Baked Butternut Squash Hash
Step 1. Season the ground meat
Mix ground meat with olive oil, onion, garlic, salt and dried seasonings.
Step 2. Prep the veggies
Peel and cube butternut squash, dice apple and roughly chop spinach. Then, toss with olive oil and salt.
Step 3. Spread on a sheet pan
Spread the seasoned meat and veggies in an even layer on the sheet pan. You may need to use two baking sheets to avoid crowding.
Step 4. Bake
Bake in the middle rack of oven, preheated to 425F, for 20-25 minutes. Stir halfway to ensure even baking.
How to Make a Butternut Squash Skillet Hash
I love the ease of an oven-baked sheet pan meal but you can totally try this on the stovetop in a skillet.
To make this a one-pan skillet hash:
- Brown the ground meat in olive oil over medium heat in a large skillet. Once browned, remove from pan and set aside.
- Add butternut squash to pan and allow to cook for about 10 minutes or until it begins to soften. Stir occasionally.
- Add apples to pan and cook a further 5 minutes. Stir occassionally.
- Return ground meat to pan. Stir to combine.
- Lastly, add spinach in batches and stir to wilt between each addition.
Meal Prep Tips
- Prepare this dish in advance, like on a Sunday for the week ahead.
- Make as is, or double the recipe for larger serving sizes, and divide portions into individual containers. Keep in the fridge for easy egg-free breakfasts or lunches to go for the whole week.
- If you plan on making this recipe in the morning, season the meat, and cut the squash, apple and spinach the night before.
How do I serve this Butternut Squash Breakfast Hash?
This hash is complete with vegetables, complex carbohydrates, and meat protein, and doesn’t require any sides to round out the meal. Of course, this sheet pan meal is so versatile and you can pair it with any other dishes you’d like!
- For breakfast or brunch – serve with fresh fruit or a fruit salad like this Trinidadian Citrus Chow or this Avocado Grapefruit Salad.
- For lunch or dinner – with more leafy greens or salads like this Shaved Vegetable Spring Salad.
What can I use instead of butternut squash?
Practically any variety of winter squash will work in this recipe, just note that the cooking time may vary. You could also try it with sweet potatoes if you have them, or try my AIP Sweet Potato Hash with Bacon and Kale
How do I store this dish?
Keep this dish in a sealed container in the fridge for up to 5 days. Reheat in the microwave or on the stovetop with a bit of olive oil.
Can I freeze it?
I haven’t tried freezing this dish.
You’ll love these other egg-free breakfast recipes:
- Egg-free AIP/Paleo Breakfast Meatballs
- AIP Salted Cod in Coconut Milk
- Meatloaf Muffins
- Stuffed Sweet Potatoes
- Vegan Paleo Pumpkin Spice Pancakes
- AIP Sweet Potato Hash with Bacon and Kale
- AIP Breakfast Recipe Roundup
Here’s more Paleo Sheet Pan meals to enjoy:
- Sheet Pan Paleo Sweet and Sour Chicken and Vegetables
- Sheet Pan Chicken with Fennel and Olives
- Sheet Pan Beef and Broccoli with Mushrooms
If you loved this Sheet Pan Butternut Squash Breakfast Hash recipe I would appreciate it if you would give it a rating and review. Be sure to snap a picture of the finished product and share it with me on Instagram by tagging @healmedelicious and using the hashtag #healmedelicious.Print
Sheet Pan Butternut Squash Breakfast Hash (Egg-free, Paleo, Gluten-free, AIP option)
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
This Sheet Pan Butternut Squash Breakfast Hash with apples and spinach recipe is a quick, easy and hearty egg-free breakfast. It’s dairy-free, gluten-free, paleo and AIP-friendly.
- 1 lb ground pork, chicken, or turkey
- 3 TBSP olive oil, divided
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 1.5 tsp sea salt, divided
- 1/4 tsp ground sage
- 1/2 tsp dried rosemary
- 1/2 tsp dried thyme
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp red pepper flakes (omit for AIP)
- 1 small-medium butternut squash, peeled and cut into 1/4-inch cubes (about 3 cups)
- 1 medium apple, diced (any variety)
- 3 cups spinach or other leafy green, roughly chopped
- fresh herbs for garnish (optional)
- Preheat oven to 425F.
- In a large bowl, mix together ground meat, 1 TBSP olive oil, onion, garlic, 1 tsp sea salt, sage, rosemary, thyme, garlic powder, onion powder, and red pepper flakes (if using)*. Set aside.
- In a separate bowl, combine cubed butternut squash, apple and spinach and toss with remaining 2 TBSP olive oil and 1/2 tsp sea salt.
- Distribute the contents of both bowls in one even layer across one large or two medium-sized sheet pans, lined with parchment paper.
- Bake in the middle rack of the oven for 20-25 minutes, giving the mixture a stir halfway through baking.**
- Adjust for salt to taste.
- Garnish with fresh herbs to serve (optional).
*Omit red pepper flakes for AIP diet.
**Don’t skip this step! This will help the butternut squash cook evenly and prevent anything from charring too much.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baked
- Cuisine: American
Keywords: sheet pan hash, butternut squash hash, egg-free breakfast, AIP breakfast, paleo breakfast, potato-free hash, baked breakfast hash, egg-free paleo breakfast, breakfast hash, gluten-free dairy-free breakfast
I was skeptical about cooking ground turkey on a sheet pan but this is filled with flavor. I even put under broiler for a few minutes to crisp everything up a bit. Thank you for the recipe! I was a little bored with what I was eating for breakfast so this will be my go-to for a while!