One of my favorite things to make for breakfast during the colder months is roasted veggies. I usually prefer a hearty breakfast when I wake up to a chilly house. Plus it makes me happy to start my day off with a big serving of vegetables.
This Roasted Squash and Bacon Hash is a wonderful way to enjoy seasonal veggies—or use up any produce that you bought on a whim and subsequently can’t decide how to cook it.
You only need these 5 ingredients plus some salt and pepper: acorn squash, onion, potatoes, bacon, and mushrooms.
To make this roasted squash hash, start by prepping the star ingredient: squash! Slice your squash in half and scrape out the seeds and stringy part.
Cut the squash into slices that are about 3/4 inch wide.
Important note: The skin on acorn squash is quite thin, so there’s no need to peel it. Same goes for delicata squash. If you decide to use a different variety of squash, make sure to peel the skin off first. Otherwise it can get quite tough!
Chop the slices crosswise into 3/4-inch chunks.
You’ll also need to finely chop your onion, slice your mushrooms, chop your bacon, and dice your potatoes. You want to cut the potato chunks about 1/2 inch in size. Potatoes tend to take longer to cook than squash, so the chunks should be a bit smaller.
Divide the chopped veggies between 2 rimmed baking sheets. Sprinkle them with salt and pepper to taste. My kids think pepper is too spicy, so I usually leave it out.
Put the bacon on top of the veggies.
Roast in a 400ºF oven, without stirring, until the veggies are tender. This takes about 45–50 minutes.
You can enjoy the hash immediately after it’s done roasting. Or you can store it in the refrigerator and reheat it the next day. This is my favorite way to serve it because everything gets a bit more crispy when you fry it in a cast iron skillet with some butter. Mmmm…
This would be a great make-ahead breakfast for any overnight guests you might have over the holidays. Simply roast up a big batch of the veggies, reheat as needed, and serve with a fried egg. Bonus points if you make a sunny side up egg.
You can totally switch up the kind of veggies that you use. You could add broccoli or kale for a bit of green, carrots for added sweetness, beets for earthiness and color, garlic for a flavor punch, etc. You could even add fall fruits such as apples, cranberries, or grapes!
Here’s the printable recipe: Roasted Squash and Bacon Hash
What would you throw into the mix?
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