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Chorizo Butternut Squash Hash

Chorizo Butternut Squash Hash

Egg-free breakfasts are hard to come by, but hash is sure to make you love hot breakfast again! Spicy, hearty, and so flavorful, this Paleo hash is sure to become a favorite for your family!

Course Breakfast, Dinner, Lunch, Main Course
Cuisine Dairy-free, Egg-Free, Gluten-free, Grain-free, Low-Carb, Paleo
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 8
Calories 450 kcal
Author Emily Stauch


  • 6 cups butternut squash cubed
  • 2-3 Tbsp. olive oil divided
  • 2 tsp. oregano
  • 2 tsp. cumin
  • 2 tsp. coarse sea salt less if using fine salt
  • fresh ground black pepper to taste
  • 1 whole onion chopped
  • 4 cloves garlic minced
  • 2 lb. Mexican-style chorizo
  • 2 small zucchini chopped
  • 4 cups kale chopped


  1. Pre-heat oven to 450° and line a rimmed baking sheet with parchment paper.

  2. In a large mixing bowl, add squash, oregano, cumin, sea salt, and black pepper. Pour in 1 tablespoon of olive oil and stir to completely coat the squash. If it looks dry, add another tablespoon.

  3. Pour into a single layer on the lined baking sheet then roast for 15 minutes. Stir after 15 minute and continue roasting until squash is beginning to brown and soft all the way through, about 15 more minutes.

  4. Meanwhile, heat an enameled cast iron dutch oven over medium heat. Add 1 tablespoon of oil then chopped onions. Cook until beginning to brown. 

  5. Bloom the garlic by adding to the pan and stirring until fragrant, about 30 seconds. 

  6. Then add the chorizo and brown until cooked through.

  7. Add the zucchini with a sprinkle of salt and pepper. Cook for 2-3 minutes or until just beginning to soften. 

  8. Add kale with another sprinkle of salt and pepper. Stir to wilt.

  9. The butternut squash should be finished by now. Add to the dutch oven, stir and taste for salt and pepper.

  10. Serve hot with dairy free yogurt, cilantro, green onions, or lime wedges!

Recipe Notes

Each serving of hash has 14 carbs.