One of the most common questions I get from people is what to have for breakfast. I am a huge fan of having a morning green smoothie. However, in these colder months you may want something warmer and more substantial. Roasted veggies are wonderful at dinner time, so why not bump them up into your morning routine?
Packed with beneficial nutrients and flavors, this hash gets a thumbs up from everyone in my family. If you are pressed for time, chop and roast the veggies ahead of time and fire up the skillet to reheat and meld flavors at breakfast time!
Butternut Squash and Beet Hash
2 cups peeled butternut squash, cubed
2 large peeled beets, cubed
2 Tablespoons coconut oil, melted
Sea Salt and Pepper to taste
6-8 slices bacon (vegan sausage is a wonderful option)
2 medium onions, diced
1-8 oz. package mushrooms, diced
1. Preheat oven to 400 degrees F
2. On a baking sheet, toss squash and beet with coconut oil and season with salt and pepper. Spread in a single layer and roast until golden brown and tender, 25-30 minutes.
3. In a skillet over medium heat, cook bacon or vegan sausage until crispy, break into pieces. Sauté onions and mushrooms in the same pan.
4. Plate roasted veggies, spoon onion/mushroom mixture over veggies, crumble meat or vegan sausage over the top and serve!