Butternut Squash Hash is a healthy, dairy-free butternut squash recipe that’s perfect for breakfast, lunch, or dinner!
This butternut squash recipe first came about shortly after learning I can’t have dairy. No milk, yogurt, cheese — not even goat cheese. Also on the Do Not Eat list: bananas, pineapples, and pecans.
So, how does a food blogger who is used to eating EVERYTHING, cut back on all of these things?
By seeing this new diet as a challenge, and learning to cook delicious dairy-free meals!
Approved Food List
Most of my favorite food & drinks are still on the Good List. I can still enjoy pasta, seafood, bacon, wine, coffee, and chocolate, thank goodness.
If those beloved items were on my Do Not Eat list, I would be having a life crisis of major proportions!
I can also still have butter, which confuses people because butter is dairy. Since butter is made mostly from milk fats vs milk protein, my body doesn’t react to it the same way it does to most milks and cheeses.
So YAY BUTTER! Long live butter! (Although, I do love this vegan dairy-free butter alternative).
Getting Creative in the Kitchen
The intolerance testing results blow is also softened by this a sick and twisted addiction that I have to change and being challenged. So on the flip side, this has created a whole new exciting cooking arena for this adrenaline junkie.
I’ve loved trying out new dairy free recipes. And I’ve enjoyed expanding my cooking and baking to Paleo and Vegan recipes. The fact that I am forced to expand my palate and get out of my cooking comfort zone is a very good thing!
So enter: more butternut squash recipes.
Healthy Butternut Squash Recipes
I’ve never cooked much with butternut squash until now.
In effort to balance out my new diet, I decided to beef up my veggie options. I tend to always cook with the same veggies. Do you fall into that rut? For me, it’s spinach, kale, bell peppers, potatoes, corn, green beans, broccoli, carrots, and brussel sprouts. So I needed something new.
Butternut Squash is a versatile vegetable that can be made into so many different dishes. I’ve learned to love butternut squash pastas, hand pies, stir fry dishes. And, easy roasted butternut squash has become one of my favorite snacks!
Butternut Squash Hash Ingredients
With versatile ingredients, this butternut squash hash makes a fantastic breakfast, brunch, or fast lunch recipe.
- butternut squash
- baking potato
- garlic
- olive oil
- cumin
- paprika
- chopped sage
- optional: poached egg
How to Make Butternut Squash Hash
- In a large sauté pan or skillet, heat 2 tablespoons of olive oil over medium heat.
- Add one minced garlic clove.
- Chop up very small cubes of butternut squash and baking potatoes. Toss into the pan.
- Season with salt, pepper, paprika, and cumin.
- Stir, mix, sing a little song, do a little dance. Then toss in some color, which I did in the form of a large handful of spinach.
- Toss in one tablespoon of roughly chopped fresh sage. Sage is what makes this dish sing. It is such a fragrant herb that really brings out the sweetness of the butternut squash.
- Then toss the ingredients around a few times and cook until the edges of the potatoes and butternut squash are lightly browned.
I topped this with an egg cooked over easy. Luckily, I don’t need to cut out eggs, but I’m told that many people have an egg intolerance, so if you can’t have eggs or don’t like eggs, simply leave this out.
I’m excited to embark on this new food journey. I look forward to testing out and sharing more dairy-free recipes here with you!
Butternut Squash Hash
Ingredients
Instructions
- Heat olive oil on a large saute pan or skillet over medium heat.
- Add garlic and saute for 1 minute.
- Add butternut squash and potatoes, season with salt, pepper, cumin, and paprika, then saute for about 6-8 minutes, until the potato and squash edges are slightly browned.
- Add chopped sage and stir into the other ingredients, continuing to saute for 1-2 more minutes.
- Remove from heat.
- Add a fried egg, cooked to your preference, if you wish.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
More Easy Recipes
- Easy Roasted Butternut Squash
- Instant Pot Shredded Chicken
- Vegan Cauliflower Soup in Under 30 Minutes
- 30 Whole30 Recipes
- Sheet Pan Salmon and Vegetables
This post was originally published November 7, 2014. It was updated January 24, 2020 with new photos and additional content.
Check out book, DVD, CD titled forks over knives for vegan recipes. 7th day adventists also have lots of vegan food ideas. These recipes sound great.
I am still spinning at the revelation that you have never made butternut squash yourself before. It’s like finding out that Captain Kirk never ate a waffle. (Geekiest thing I’ve said all day.) We have a similar butternut squash hash for breakfast often, but I usually make it with a sweet potato. (Yes, we all have a bit of a sweet-tooth.) I love trying out different herb combinations with it, and have recently developed a taste for butternut, rosemary and bleu cheese, which are amazing together. (sorry.) Best of luck on your newest adventure, Marlynn.
I made the hash today – very good! Can’t wait to attack the leftovers…
So glad to hear, Pola!
We eat mostly Paleo, so butternut squash is one of our staples. It’s so good! I have a lot of food sensitivities (gluten, dairy, soy, corn, and more), so I completely understand your disappointment. But like you said, it does make you think outside the box and try new things. Good luck and I hope you feel better by addressing your food intolerances. It has helped me tremendously!
Thank you, Tracy! I love having so many great resources, like your blog, for Paleo recipes and recipes for those of us with food sensitivities!
this looks SO good and gorgeous photos too!
Thank you, Kelsey!
I might have to give that hash recipe a try. Both my husband and I think we should like butternut squash, but we haven’t found *how* we like it yet! Perhaps hash is just the ticket!
Melinda, that’s how I felt about butternut squash for a long time. I just recently really started loving it, and the hash is a good start! :) I noticed that I don’t like it when it’s mushy… I definitely like crisped butternut squash.
ooooh! I don’t have any reason to be dairy free, but these recipes sound devine! Thanks for sharing.
Enjoy some dairy-full ice creams, desserts, and yogurts for me, please, Maryn! I do miss indulging in rich dairy desserts sometimes, but I’m in the process of adapting my own dessert recipes to make them dairy-free as well.
I need to make this! I have a butternut squash waiting on the counter.
Hope you like it, Jenni!
I can’t imagine butternut squash in whatever form (hash, in lasagna, mac and cheese where the squash is the “cheese”, just simply roasted and filled with quinoa, whatever) without some sage coming along for the ride, they are a couple!
They really are the perfect companions, aren’t they? SO delicious together!
Amazing photos! What a pretty presentation. Such a great fall dish too. I will have to try that.
Thank you, Rachel!
Amazing! I’m going to try that this weekend. Last night, a friend made me this and it was SO good (if you’re looking for some Paleo inspiration!) – http://www.hellobenna.com/2014/09/slow-cooker-turkey-butternut-squash-chili-whole30paleo/
Sounds good, too. Thanks for sharing, Emma!