Roasted Fall Veggie Breakfast Hash Recipe (Perfect For Meal Prep!)

Fall is my favorite season for lots of reasons. And high on that list is fall produce. I also love breakfast and this Fall Breakfast Hash recipe is one of my favorite ways to enjoy the nourishing, grounding produce of the season. Plus, it’s perfect for Sunday meal prep so you can quickly whip up a warm breakfast throughout the week.

The information in this post is intended for educational and entertainment purposes only. It is not intended to diagnose, treat, cure, or prevent any disease. It is always best to work with a qualified healthcare professional before incorporating herbs into your diet.

There was a time when squash wasn’t my favorite vegetable. But, as is usually the case, the problem was simply that I hadn’t learned how to cook it properly. Cooked and seasoned the right way, squash season has now become something I look forward to every year. There are many delicious ways to cook winter squash and this veggie-loaded breakfast hash is one of my favorites.

Fall Squash Breakfast Hash Recipe

I love breakfast. And there’s nothing better than a warm, easy, savory breakfast when the temperature starts to drop, as far as I’m concerned. The problem is, I don’t have the drive or inclination to whip up a hot breakfast from scratch every morning. Luckily, breakfast hash has proven to be the perfect option to meal prep on Sunday and then quickly reheat in the morning throughout the week.

The method doesn’t really get any easier than this. I dice up fall vegetables like delicata squash, butternut squash, and sweet potato along with an onion. Then I toss them with some avocado oil and a spice blend before roasting them in the oven at 400° Fahrenheit for about 35 minutes.

I cook the veggies just to the point of starting to brown so they aren’t overcooked when I reheat them during the week. But if you’ll be making and serving this right away, feel free to let them roast for an extra 10-15 minutes to get them nice and golden.

I like to mimic the spices used in traditional breakfast sausage to add that classic flavor to this vegetable hash. So, I toss the veggies in a combination of garlic, fennel, sage, thyme, and a touch of nutmeg. And, if I do say so myself, the flavor is out of this world good.

Reheating The Breakfast Hash

With this fall veggie breakfast hash cooked and stored in the fridge, breakfast is a breeze. In the morning, just heat a bit of oil or butter in a pan over medium heat. Then add as much of the hash as you want to reheat and cook, stirring often, until everything is warm and crispy again.

In about 10 minutes I have a satisfying, nourishing, delicious breakfast ready to enjoy. Which is perfect because that’s about all I have the time or patience for most mornings.

Adding Protein To The Hash

Depending on how much effort I feel up to, I’ll either cook up a fried egg or simply heat up some chicken breakfast sausages (I love the ​​Amylu chicken breakfast links I found at Costco). But you could add in any protein you want.

If you want to keep this vegan, add a can of rinsed chickpeas to the veggies before tossing them in the spice blend and roasting them. Then you’ve got a complete breakfast ready to be reheated in the morning. And the chickpeas add a nice texture, too.

Fall Squash Breakfast Hash Health Benefits

The Seasonal Vegetables

Winter squash are an incredibly nutrient-dense category of vegetables. They are loaded with vitamins and minerals. They are one of the best sources of vitamin A and a good source of vitamin C, several of the B complex vitamins, and potassium. There are loads of benefits to those nutrients but vitamins A and C are particularly helpful in keeping your immune system strong.

Winter squash are also high in fiber. This can help keep your digestion happy and support a diverse microbiome, which is also a key part of a healthy immune system.

Sweet potatoes are also high in fiber and antioxidants, and are a great source of vitamin C, vitamin B2, vitamin B6, and vitamin E. And, once again, they’re high in fiber, helping to support your digestive and immune systems.

The Herbs

The herbs used in this spice mix, in addition to being delicious, also provide health support, as well.

Garlic is warming, helps ward off illness and infections, supports your heart health, and promotes a diverse microbiome in your gut.

Fennel supports proper digestion and can help relieve symptoms of stagnant digestion like gas, bloating, and cramps.

Thyme is infection-fighting and great for supporting both respiratory and digestive health.

Sage supports liver function, which aids in digestion. It has been shown to have positive effects on blood sugar and cholesterol.

Adding herbs in culinary amounts to your food may not provide therapeutic results for acute health concerns. But think of it as a way of “microdosing” the benefits of these herbs. No one dish (or dose of therapeutic herb, for that matter) is going to have a major impact. But consistently including these health-supporting herbs and foods in your diet has a cumulative effect.

Also, it’s absolutely delicious and makes your food that much more enjoyable!

Fall Vegetable Breakfast Hash

This squash and sweet potato breakfast hash is a deliciously easy way to enjoy seasonal produce and have a healthy breakfast prepped for the week.

Serves 4-6

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Course Breakfast

Ingredients

  

• 1 delicata squash
• 1 small butternut squash or ½ a larger one
• 1 small sweet potatoes depending on size
• ½ red onion diced
• 2 tablespoons avocado oil
• 3-4 cloves garlic minced
• 2 teaspoons fennel
• 1 ½ teaspoons sage 1/2 teaspoon if using powdered
• 1 teaspoon thyme
• ¼ teaspoon nutmeg
• ½ teaspoon salt
• ½ teaspoon black pepper
• Chopped fresh parsley for garnish if you’re feeling fancy

Instructions

 

• Preheat the oven to 400° Fahrenheit. Line a baking sheet with parchment paper and set aside.
• Prep the veggies. Peel the sweet potato and butternut squash and wash the delicata squash (it doesn’t need to be peeled). Slice the delicata and butternut squashes in half and scoop out the seeds. Then dice all the veggies to about a ½-inch dice.
• In a large bowl, combine the diced veggies, oil, and spices. Toss to combine, making sure the vegetables are coated evenly.
• Spread the vegetables out on the baking sheet in an even layer.
• Roast the vegetables in the preheated oven for 20 minutes. Stir and flip the vegetables and continue roasting. If you’re planning to store the hash for meal prep, roast for another 15 minutes until just beginning to turn golden. If you’ll be serving the hash right away, roast for another 25 minutes, until the vegetables and nicely golden brown.
• Serve with a sprinkle of chopped parsley, if you’re feeling fancy, and a protein of your choice to make it a complete meal.
• Store in an airtight container in the fridge for 4-5 days.

Check out more seasonal recipes here!