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Home » Recipes » Pork

Butternut Squash and Chorizo Hash

By Laura Fuentes Updated Sep 6, 2024

5 from 27 votes

Recipe

This post may contain affiliate links. Read our disclosure policy here.

This butternut squash and chorizo hash is a terrific breakfast option for a cozy weekend or served for dinner topped with a fried egg.

This butternut squash hash is the perfect blend of sweet and savory with sautéed butternut squash, greens, and smoky chorizo. The runny egg yolk on top takes this meal to a whole new level. You’ve gotta try it!

This recipe is “one for the books,” literally! It’s inside The Best Homemade Grain-Free Family Meals on the Planet and came in handy the other day when I was looking for something to make with the two bags of frozen butternut squash I found in the back of the freezer. 

bowl of squash hash with chorizo and two fried eggs

Breakfast foods are one of my favorite things to make, even for dinner, and this paleo-inspired hash keeps it healthy without sacrificing flavor.

To make it even more epic, this butternut squash hash is completely Whole30 approved. So if you are trying to eat clean as a family, this is one recipe that should be on your weekly meal plan! You can find more clean, family-friendly recipes just like this one in my Family KickStart Program. 

Ingredients

Nothing but real food ingredients are needed to make this healthy butternut squash and chorizo hash! 

  • Chorizo sausage: a smoky, well-seasoned sausage popular in Spanish and Mexican cooking. 
  • Onion: could be yellow, white, red, basically whatever you have on hand. 
  • Butternut squash: prep your own butternut squash cubes or grab them pre-cut in the produce section. 
  • Garlic powder: adds a more savory aroma and flavor. 
  • Cumin: compliments the chorizo and fresh lime juice. 
  • Kale: an excellent source of fiber and greens. If you aren’t a fan, opt for fresh spinach. 
  • Salt & pepper: the backbone of every recipe! 
  • Lime juice: to brighten all the depth of flavor in this dish.  
  • Eggs: to be fried sunny side and served on top of the hash! 
Overhead view of butternut squash and chorizo hash with two fried eggs

Making Breakfast Hash with Butternut Squash and Chorizo

While hash recipes are traditionally considered a breakfast option, we usually serve it for dinner since my kids prefer slightly more traditional breakfast recipes, like pancakes and waffles, for breakfast.

Here’s how to make it: 

  1. Cook the chorizo
    Remove the chorizo from the casing and cook in a large skillet until browned. Transfer to a plate and reserve the drippings in the skillet. 
  2. Add the veggies
    Add the onions to the drippings and cook over medium-high heat until golden brown and softened. Add the butternut squash and seasonings, cook until softened before adding the kale and sausage. 
  3. A squeeze of lime
    Cook all the veggies until the squash is browned and fork-tender. Remove from the heat and sprinkle with lime juice, season with salt and pepper. 
  4. Fry the eggs
    In a clean, non-stick skillet, cook the eggs to your liking. 
  5. Dish up
    Serve the breakfast hash topped with 1-2 fried eggs. 

You can also watch how this recipe is made in the video below:

How to Serve Butternut Squash Chorizo Hash

This recipe can be enjoyed by itself or as a part of a meal. Below are a few delicious ideas you can use to incorporate it as an entree or side dish with your favorite protein.

  • In a tortilla: like these Butternut Squash & Kale Tacos.
  • In a power bowl: brown rice, avocado, butternut squash hash, and a fried egg. 
  • As a side: you can swap the egg for grilled chicken or alongside my Melt in Your Mouth Chicken.

Butternut Squash and Chorizo Hash

Servings: 4 servings
Prep Time: 5 minutes mins
Cook Time: 15 minutes mins
Total Time: 20 minutes mins
This butternut squash and chorizo hash is a terrific breakfast option for a cozy weekend or served for dinner topped with a fried egg.
5 from 27 votes
Print Pin

Watch how it’s made:

Ingredients

  • 12 ounces chorizo sausage
  • ½ cup onion, chopped
  • 16 ounces squash, cubed
  • 1 teaspoon garlic powder
  • 1 teaspoon cumin
  • 2 cups kale, stems removed, finely chopped
  • Salt and pepper
  • 1 tablespoon lime juice
  • 4 eggs

Instructions

  • Remove chorizo from casing and cook in a large skillet for about four minutes. Remove and set aside; keep the drippings in the pan.
  • Add the onions, and cook, stirring often, for about 3 minutes until golden and soft. Add squash, garlic powder, and cumin to the skillet and continue to cook for 5 minutes.
  • Add the kale and cook until wilted, about 2 minutes. Remove from heat, add lime juice, and season with salt and pepper to taste.
  • Prior to serving, cook eggs on a greased medium pan, to your desired doneness, such as over-easy. Place egg over the hash and serve.

Notes

Save time by purchasing frozen cubed squash for this recipe. Simply thaw and in-corporate into the recipe.

Equipment

Best Grain-Free Meals on the Planet
Large Skillet

Nutrition

Serving: 1½ cup + 1 egg | Calories: 276kcal | Carbohydrates: 18g | Protein: 16g | Fat: 16g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 224mg | Sodium: 88mg | Potassium: 628mg | Fiber: 4g | Sugar: 4g | Vitamin A: 16076IU | Vitamin C: 73mg | Calcium: 192mg | Iron: 3mg

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Comments

    5 from 27 votes (23 ratings without comment)

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    Recipe Rating




  1. Erin says

    May 23, 2022 at 4:15 pm

    5 stars
    Amazing recipe!!! ❤️❤️ forgot to rate it as awesome. Thank you!

    Reply
  2. Erin says

    May 09, 2022 at 10:12 am

    5 stars
    Amazing recipe!!! ❤️❤️ Made it for a family brunch this past weekend and it was a HIT!

    Reply
  3. Steve says

    November 01, 2017 at 2:32 pm

    5 stars
    This recipe is the bomb. Made it for lunch today.

    Reply
  4. Marta says

    November 01, 2017 at 10:52 am

    5 stars
    I made this from your cookbook. So happy you finally shared it on your blog. It’s delicious! Made it with sweet potato and butternut squash. so so good!

    Reply

Hi! I'm Laura.
Certified Integrative Nutrition Health Coach, mom of three, and the woman behind the world’s best pancakes—here to help you ditch the mealtime drama with recipes your family will actually eat.

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