Recipe: Butternut Squash Paleo Breakfast Hash

Try this flavorful butternut squash paleo breakfast hash with veggies and eggs over easy. This beautiful paleo breakfast hash offers an easy way to get a boatload of veggies into one meal. Swap out the sausage and processed meats and refined toast because these fiber-rich veggies are taking over!

Ingredients

2 cups butternut squash (about one small squash), diced
4 eggs
2 Tbsp extra virgin olive oil
1 tsp coconut oil
1/2 yellow onion, diced
2 cups spinach
1/4 cup cilantro
1/2 bell pepper, diced
1 cup roma tomatoes, diced
Dash of sea salt
1/2 tsp ground black pepper
1 tsp garlic powder

Directions

  1. Preheat the oven to 425 F.
  2. Add the butternut squash to a medium size bowl and evenly coat with extra virgin olive oil, salt, pepper, and garlic powder.
  3. Pour the squash onto a baking sheet and spread out evenly.
  4. Bake the butternut squash for 20-25 minutes.
  5. In a large sauté pan heat the coconut oil over medium heat.
  6. Add the diced onion and bell pepper to the pan and cook for about 3-5 minutes.
  7. Remove the butternut squash from the oven and add it to the pan, in addition to the spinach, tomatoes & cilantro.
  8. Sauté the vegetables for an additional 5 minutes, stirring frequently.
  9. Use a spoon to create four small holes and add one egg to each hole.
  10. Cover the pan for about five minutes or until desired doneness. Optional Toppings: salsa, avocado slices, hot sauce, beaumonde, etc.

Nutrition information

Makes 2 servings.

Each serving contains:

Calories 388
Fat 25g
Carbohydrates 30g
Fiber 5g
Sugar 9g (Added sugar 0g)
Protein 14g
Sodium 355mg

Recipe provided by registered dietitian nutritionist Brigid Titgemeier, MS, RDN, LD.

Photo © BeingBrigid Functional Nutrition

 

Chrissy Teigen’s Roasted Butternut Squash & Pomegranate with Garlicky Honey-Dijon Dressing

Serves 4 – 6

Ingredients, Squash

3 tablespoons olive oil

4 cups ½-inch cubes peeled butternut squash (1½ pounds; from a 2¼-pound whole squash, if that’s where you’re starting from)

1½ teaspoons kosher salt

½ teaspoon freshly ground black pepper

¼ to ½ teaspoon cayenne pepper, to taste

Ingredients, Dressing

2 tablespoons white wine vinegar or apple cider vinegar

1 tablespoon Dijon Mustard

1 tablespoon honey

1 clove garlic, grated or smashed into a paste

¼ teaspoon kosher salt

¼ teaspoon freshly ground black pepper

3 tablespoons olive oil

Ingredients, Salad

5 cups baby arugula

½ cup pomegranate seeds* (see Tip)

¼ cup pumpkin seeds, lightly toasted

½ small red onion, thinly sliced

½ cup crumbled goat cheese (4 ounces)

Freshly ground black pepper

Method

Roast the squash. Preheat the oven to 400°F. Line a rimmed baking sheet with foil and pour 2 tablespoons of the oil on the lined sheet. Place the oiled sheet in the oven (yep, nothing on it) and heat until very hot but not smoking, about 8 minutes.

In a large bowl, toss the squash with the remaining 1 tablespoon oil, the salt, pepper, and cayenne until coated. Using an oven mitt, remove the hot baking sheet from the oven and quickly pour the squash onto the sheet (you should hear some sizzling); take a few extra seconds to make sure the flat sides of the squash are hitting that hot oiled pan. Roast until the undersides are golden, about 15 minutes. Remove the squash from the oven, shake the pan (or flip the squash with tongs if you’re down with OCD, yeah you know me), return to the oven, and roast until the new underside is golden brown,10 to 15 minutes. Let cool to room temp or just warm (so it doesn’t murder the greens when you drop them on).

Make the dressing. In a screw-top jar, shake the vinegar, mustard, honey, garlic, salt, pepper, and oil until it’s creamy. (If it separates, just shake it again.)

Makes the salad. Arrange the arugula on a platter. Top with the roasted squash, pomegranate seeds, and pumpkin seeds. Scatter the onion and goat cheese on top. Drizzle with the dressing to taste and sprinkle with pepper.

*Or finely diced green apple if you can’t find pom seeds.

Based on excerpts from Cravings: Hungry For More by Chrissy Teigen, with the permission of Clarkson Potter, a division of Penguin Random House. Copyright © 2018.

 

Chrissy Teigen’s Roasted Butternut Squash & Pomegranate with Garlicky Honey-Dijon Dressing

Serves 4 – 6

Ingredients, Squash

3 tablespoons olive oil

4 cups ½-inch cubes peeled butternut squash (1½ pounds; from a 2¼-pound whole squash, if that’s where you’re starting from)

1½ teaspoons kosher salt

½ teaspoon freshly ground black pepper

¼ to ½ teaspoon cayenne pepper, to taste

Ingredients, Dressing

2 tablespoons white wine vinegar or apple cider vinegar

1 tablespoon Dijon Mustard

1 tablespoon honey

1 clove garlic, grated or smashed into a paste

¼ teaspoon kosher salt

¼ teaspoon freshly ground black pepper

3 tablespoons olive oil

Ingredients, Salad

5 cups baby arugula

½ cup pomegranate seeds* (see Tip)

¼ cup pumpkin seeds, lightly toasted

½ small red onion, thinly sliced

½ cup crumbled goat cheese (4 ounces)

Freshly ground black pepper

Method

Roast the squash. Preheat the oven to 400°F. Line a rimmed baking sheet with foil and pour 2 tablespoons of the oil on the lined sheet. Place the oiled sheet in the oven (yep, nothing on it) and heat until very hot but not smoking, about 8 minutes.

In a large bowl, toss the squash with the remaining 1 tablespoon oil, the salt, pepper, and cayenne until coated. Using an oven mitt, remove the hot baking sheet from the oven and quickly pour the squash onto the sheet (you should hear some sizzling); take a few extra seconds to make sure the flat sides of the squash are hitting that hot oiled pan. Roast until the undersides are golden, about 15 minutes. Remove the squash from the oven, shake the pan (or flip the squash with tongs if you’re down with OCD, yeah you know me), return to the oven, and roast until the new underside is golden brown,10 to 15 minutes. Let cool to room temp or just warm (so it doesn’t murder the greens when you drop them on).

Make the dressing. In a screw-top jar, shake the vinegar, mustard, honey, garlic, salt, pepper, and oil until it’s creamy. (If it separates, just shake it again.)

Makes the salad. Arrange the arugula on a platter. Top with the roasted squash, pomegranate seeds, and pumpkin seeds. Scatter the onion and goat cheese on top. Drizzle with the dressing to taste and sprinkle with pepper.

*Or finely diced green apple if you can’t find pom seeds.

Based on excerpts from Cravings: Hungry For More by Chrissy Teigen, with the permission of Clarkson Potter, a division of Penguin Random House. Copyright © 2018.

 

Chrissy Teigen’s Roasted Butternut Squash & Pomegranate with Garlicky Honey-Dijon Dressing

Serves 4 – 6

Ingredients, Squash

3 tablespoons olive oil

4 cups ½-inch cubes peeled butternut squash (1½ pounds; from a 2¼-pound whole squash, if that’s where you’re starting from)

1½ teaspoons kosher salt

½ teaspoon freshly ground black pepper

¼ to ½ teaspoon cayenne pepper, to taste

Ingredients, Dressing

2 tablespoons white wine vinegar or apple cider vinegar

1 tablespoon Dijon Mustard

1 tablespoon honey

1 clove garlic, grated or smashed into a paste

¼ teaspoon kosher salt

¼ teaspoon freshly ground black pepper

3 tablespoons olive oil

Ingredients, Salad

5 cups baby arugula

½ cup pomegranate seeds* (see Tip)

¼ cup pumpkin seeds, lightly toasted

½ small red onion, thinly sliced

½ cup crumbled goat cheese (4 ounces)

Freshly ground black pepper

Method

Roast the squash. Preheat the oven to 400°F. Line a rimmed baking sheet with foil and pour 2 tablespoons of the oil on the lined sheet. Place the oiled sheet in the oven (yep, nothing on it) and heat until very hot but not smoking, about 8 minutes.

In a large bowl, toss the squash with the remaining 1 tablespoon oil, the salt, pepper, and cayenne until coated. Using an oven mitt, remove the hot baking sheet from the oven and quickly pour the squash onto the sheet (you should hear some sizzling); take a few extra seconds to make sure the flat sides of the squash are hitting that hot oiled pan. Roast until the undersides are golden, about 15 minutes. Remove the squash from the oven, shake the pan (or flip the squash with tongs if you’re down with OCD, yeah you know me), return to the oven, and roast until the new underside is golden brown,10 to 15 minutes. Let cool to room temp or just warm (so it doesn’t murder the greens when you drop them on).

Make the dressing. In a screw-top jar, shake the vinegar, mustard, honey, garlic, salt, pepper, and oil until it’s creamy. (If it separates, just shake it again.)

Makes the salad. Arrange the arugula on a platter. Top with the roasted squash, pomegranate seeds, and pumpkin seeds. Scatter the onion and goat cheese on top. Drizzle with the dressing to taste and sprinkle with pepper.

*Or finely diced green apple if you can’t find pom seeds.

Based on excerpts from Cravings: Hungry For More by Chrissy Teigen, with the permission of Clarkson Potter, a division of Penguin Random House. Copyright © 2018.

 

Barilla® Pesto, Shrimp, and Squash Pasta

Screenshot_2020-08-01 Barilla® Pesto, Shrimp, and Squash Pasta

Prep
Cook
Skill Casual

Ingredients

Ingredients for 8 servings

  • 1 jar Barilla® Rustic Basil Pesto
  • 1 pound peeled and deveined shrimp
  • 1 box Barilla® Penne
  • 1 Zucchini, sliced into thin rounds
  • 1 tablespoon Extra virgin olive oil
  • 1 cup, jarred roasted red sweet peppers, drained and cut into strips
  • ¼ cup grated Parmesan cheese
  • 8 Fresh basil, sliced thin

Instructions

  • Combine the shrimp with ¼ cup pesto; marinate for 20 minutes

 

  • Cook pasta according to package directions, adding squash the last minute of cooking. Drain
  • In a large skillet, heat olive oil over medium heat; add the shrimp. Cook 4 to 6 minutes, turning halfway through, until opaque. Add drained pasta and squash

https://www.barilla.com/en-us/recipes/sauce/pesto-shrimp-and-squash-pasta

 

 

Chrissy Teigen’s Roasted Butternut Squash & Pomegranate with Garlicky Honey-Dijon Dressing

Serves 4 – 6

Ingredients, Squash

3 tablespoons olive oil

4 cups ½-inch cubes peeled butternut squash (1½ pounds; from a 2¼-pound whole squash, if that’s where you’re starting from)

1½ teaspoons kosher salt

½ teaspoon freshly ground black pepper

¼ to ½ teaspoon cayenne pepper, to taste

Ingredients, Dressing

2 tablespoons white wine vinegar or apple cider vinegar

1 tablespoon Dijon Mustard

1 tablespoon honey

1 clove garlic, grated or smashed into a paste

¼ teaspoon kosher salt

¼ teaspoon freshly ground black pepper

3 tablespoons olive oil

Ingredients, Salad

5 cups baby arugula

½ cup pomegranate seeds* (see Tip)

¼ cup pumpkin seeds, lightly toasted

½ small red onion, thinly sliced

½ cup crumbled goat cheese (4 ounces)

Freshly ground black pepper

Method

Roast the squash. Preheat the oven to 400°F. Line a rimmed baking sheet with foil and pour 2 tablespoons of the oil on the lined sheet. Place the oiled sheet in the oven (yep, nothing on it) and heat until very hot but not smoking, about 8 minutes.

In a large bowl, toss the squash with the remaining 1 tablespoon oil, the salt, pepper, and cayenne until coated. Using an oven mitt, remove the hot baking sheet from the oven and quickly pour the squash onto the sheet (you should hear some sizzling); take a few extra seconds to make sure the flat sides of the squash are hitting that hot oiled pan. Roast until the undersides are golden, about 15 minutes. Remove the squash from the oven, shake the pan (or flip the squash with tongs if you’re down with OCD, yeah you know me), return to the oven, and roast until the new underside is golden brown,10 to 15 minutes. Let cool to room temp or just warm (so it doesn’t murder the greens when you drop them on).

Make the dressing. In a screw-top jar, shake the vinegar, mustard, honey, garlic, salt, pepper, and oil until it’s creamy. (If it separates, just shake it again.)

Makes the salad. Arrange the arugula on a platter. Top with the roasted squash, pomegranate seeds, and pumpkin seeds. Scatter the onion and goat cheese on top. Drizzle with the dressing to taste and sprinkle with pepper.

*Or finely diced green apple if you can’t find pom seeds.

Based on excerpts from Cravings: Hungry For More by Chrissy Teigen, with the permission of Clarkson Potter, a division of Penguin Random House. Copyright © 2018.

 

Chrissy Teigen’s Roasted Butternut Squash & Pomegranate with Garlicky Honey-Dijon Dressing

Roasted Butternut Squash & Pomegranate with Garlicky Honey-Dijon Dressing

Serves 4 – 6

Ingredients, Squash

3 tablespoons olive oil

4 cups ½-inch cubes peeled butternut squash (1½ pounds; from a 2¼-pound whole squash, if that’s where you’re starting from)

1½ teaspoons kosher salt

½ teaspoon freshly ground black pepper

¼ to ½ teaspoon cayenne pepper, to taste

Ingredients, Dressing

2 tablespoons white wine vinegar or apple cider vinegar

1 tablespoon Dijon Mustard

1 tablespoon honey

1 clove garlic, grated or smashed into a paste

¼ teaspoon kosher salt

¼ teaspoon freshly ground black pepper

3 tablespoons olive oil

Ingredients, Salad

5 cups baby arugula

½ cup pomegranate seeds* (see Tip)

¼ cup pumpkin seeds, lightly toasted

½ small red onion, thinly sliced

½ cup crumbled goat cheese (4 ounces)

Freshly ground black pepper

Method

Roast the squash. Preheat the oven to 400°F. Line a rimmed baking sheet with foil and pour 2 tablespoons of the oil on the lined sheet. Place the oiled sheet in the oven (yep, nothing on it) and heat until very hot but not smoking, about 8 minutes.

In a large bowl, toss the squash with the remaining 1 tablespoon oil, the salt, pepper, and cayenne until coated. Using an oven mitt, remove the hot baking sheet from the oven and quickly pour the squash onto the sheet (you should hear some sizzling); take a few extra seconds to make sure the flat sides of the squash are hitting that hot oiled pan. Roast until the undersides are golden, about 15 minutes. Remove the squash from the oven, shake the pan (or flip the squash with tongs if you’re down with OCD, yeah you know me), return to the oven, and roast until the new underside is golden brown,10 to 15 minutes. Let cool to room temp or just warm (so it doesn’t murder the greens when you drop them on).

Make the dressing. In a screw-top jar, shake the vinegar, mustard, honey, garlic, salt, pepper, and oil until it’s creamy. (If it separates, just shake it again.)

Makes the salad. Arrange the arugula on a platter. Top with the roasted squash, pomegranate seeds, and pumpkin seeds. Scatter the onion and goat cheese on top. Drizzle with the dressing to taste and sprinkle with pepper.

*Or finely diced green apple if you can’t find pom seeds.

Based on excerpts from Cravings: Hungry For More by Chrissy Teigen, with the permission of Clarkson Potter, a division of Penguin Random House. Copyright © 2018.

 

Barilla® Pesto, Shrimp, and Squash Pasta

Screenshot_2020-08-01 Barilla® Pesto, Shrimp, and Squash Pasta

Prep
Cook
Skill Casual

Ingredients

Ingredients for 8 servings

  • 1 jar Barilla® Rustic Basil Pesto
  • 1 pound peeled and deveined shrimp
  • 1 box Barilla® Penne
  • 1 Zucchini, sliced into thin rounds
  • 1 tablespoon Extra virgin olive oil
  • 1 cup, jarred roasted red sweet peppers, drained and cut into strips
  • ¼ cup grated Parmesan cheese
  • 8 Fresh basil, sliced thin

Instructions

  • Combine the shrimp with ¼ cup pesto; marinate for 20 minutes

 

  • Cook pasta according to package directions, adding squash the last minute of cooking. Drain
  • In a large skillet, heat olive oil over medium heat; add the shrimp. Cook 4 to 6 minutes, turning halfway through, until opaque. Add drained pasta and squash

https://www.barilla.com/en-us/recipes/sauce/pesto-shrimp-and-squash-pasta