Daniel Fast Butternut Squash Hash is a delightful and nutrient-rich dish perfect for anyone seeking a wholesome meal, especially during the Daniel Fast. This recipe offers a flavorful and satisfying way to incorporate essential vitamins and minerals into your diet, making it both a healthy choice and a culinary delight.
Key Ingredients for Daniel Fast Butternut Squash Hash
- 2 cups diced butternut squash (about ½ pound)
- 1 tablespoon olive oil (optional, for non-Daniel Fast variations or if permitted)
- 1 medium yellow onion, finely chopped
- 1 red bell pepper, seeded and diced
- 1 green bell pepper, seeded and diced
- 2 cloves garlic, minced
- ½ teaspoon dried thyme
- ½ teaspoon dried rosemary
- ¼ teaspoon sea salt (or to taste)
- ⅛ teaspoon black pepper (or to taste)
- Optional additions (Daniel Fast compliant): Fresh parsley for garnish, a sprinkle of red pepper flakes for a touch of heat.
How to Make Daniel Fast Butternut Squash Hash
This Daniel Fast Butternut Squash Hash is a culinary dream come true for those following a plant-based lifestyle or simply seeking a vibrant, wholesome meal. With its straightforward preparation, rich textures, and satisfying flavors, this hash is incredibly easy to whip up, boasting a colorful medley of vegetables that come together in just about 30 minutes of active cooking time.
Step-by-Step Instructions
- Prepare the Butternut Squash: If you bought a whole butternut squash, start by carefully peeling it. This can be done with a sharp vegetable peeler or a paring knife. Cut the squash in half lengthwise and scoop out the seeds and stringy pulp. Then, dice the butternut squash into ½-inch cubes. Aim for uniform pieces so they cook evenly.
- Sauté the Aromatics: Heat the olive oil (if using) in a large skillet or frying pan over medium heat. If you are strictly adhering to the Daniel Fast without any oil, you can use a couple of tablespoons of water or vegetable broth to prevent sticking. Add the finely chopped yellow onion to the skillet and cook for about 3-5 minutes, stirring occasionally, until softened and translucent.
- Add the Peppers and Garlic: Introduce the diced red and green bell peppers to the skillet with the onions. Continue to cook for another 5-7 minutes, stirring frequently, until the peppers have begun to soften. Add the minced garlic to the skillet and cook for 1 minute more until fragrant, being careful not to burn it.
- Incorporate the Butternut Squash and Spices: Add the diced butternut squash to the skillet along with the dried thyme and dried rosemary. Stir everything together to coat the squash and vegetables with the herbs.
- Cook Until Tender: Season the hash with sea salt and black pepper. Reduce the heat to medium-low, cover the skillet, and let the hash cook for about 15-20 minutes. Stir occasionally, and if the vegetables start to stick, add 1-2 tablespoons of water or vegetable broth. The goal is to cook the butternut squash until it is tender but not mushy, and the vegetables are well-integrated.
- Check for Doneness and Adjust Seasoning: Once the butternut squash is fork-tender, remove the lid and continue to cook for a few more minutes, allowing any excess moisture to evaporate and the hash to brown slightly. Taste and adjust the salt and pepper as needed.
- Serve: Ladle the warm Daniel Fast Butternut Squash Hash into bowls. Garnish with fresh chopped parsley and a pinch of red pepper flakes if desired, for an extra burst of flavor and visual appeal.
Why You’ll Love This Daniel Fast Butternut Squash Hash
You’ll adore this Daniel Fast Butternut Squash Hash for its vibrant, naturally sweet flavors and satisfyingly tender vegetables. It’s a testament to how simple, whole foods can create a truly comforting and delicious meal, proving to be a fantastic alternative to heartier, less restrictive breakfast hashes. The ease of preparation means you can enjoy a nourishing, home-cooked meal without spending hours in the kitchen, making it budget-friendly and incredibly convenient.
Imagine waking up to a colorful plate brimming with perfectly cooked butternut squash, sweet bell peppers, and aromatic herbs – it’s a breakfast or brunch that truly energizes you. The cost savings of making this at home, compared to purchasing pre-made or dining out, are substantial, allowing you to nourish your body without breaking the bank. The delightful sweetness of the squash, complemented by the savory herbs, creates a symphony of flavors that will have you coming back for more.
Storing and Reheating Tips
To store leftover Daniel Fast Butternut Squash Hash, allow it to cool completely before transferring it to an airtight container. Refrigerate for up to 3-4 days. This dish reheats beautifully! For optimal taste, reheat gently in a skillet over medium-low heat with a tablespoon of water or vegetable broth to prevent sticking, stirring occasionally until heated through.
Alternatively, you can reheat it in the microwave in 30-second increments, stirring between each, until warm. Freezing this hash is also an option for meal prep; let it cool completely, then portion it into freezer-safe containers or bags. It can be frozen for up to 2-3 months. To reheat from frozen, transfer it to the refrigerator overnight to thaw, then reheat as directed above.
Final Thoughts
The Daniel Fast Butternut Squash Hash is a wonderfully simple yet incredibly satisfying dish that proves healthy eating can be absolutely delicious. Encourage yourself to whip up a batch; you’ll discover a versatile and nourishing meal that’s perfect for starting your day or enjoying any time.
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Daniel Fast Butternut Squash Hash
Ingredients
Equipment
Method
- If you bought a whole butternut squash, start by carefully peeling it. This can be done with a sharp vegetable peeler or a paring knife. Cut the squash in half lengthwise and scoop out the seeds and stringy pulp. Then, dice the butternut squash into ½-inch cubes. Aim for uniform pieces so they cook evenly.2 cups diced butternut squash
- Heat the olive oil (if using) in a large skillet or frying pan over medium heat. If you are strictly adhering to the Daniel Fast without any oil, you can use a couple of tablespoons of water or vegetable broth to prevent sticking. Add the finely chopped yellow onion to the skillet and cook for about 3-5 minutes, stirring occasionally, until softened and translucent.1 tablespoon olive oil, 1 medium yellow onion
- Introduce the diced red and green bell peppers to the skillet with the onions. Continue to cook for another 5-7 minutes, stirring frequently, until the peppers have begun to soften. Add the minced garlic to the skillet and cook for 1 minute more until fragrant, being careful not to burn it.1 red bell pepper, 1 green bell pepper, 2 cloves garlic
- Add the diced butternut squash to the skillet along with the dried thyme and dried rosemary. Stir everything together to coat the squash and vegetables with the herbs.2 cups diced butternut squash, ½ teaspoon dried thyme, ½ teaspoon dried rosemary
- Season the hash with sea salt and black pepper. Reduce the heat to medium-low, cover the skillet, and let the hash cook for about 15-20 minutes. Stir occasionally, and if the vegetables start to stick, add 1-2 tablespoons of water or vegetable broth. The goal is to cook the butternut squash until it is tender but not mushy, and the vegetables are well-integrated.¼ teaspoon sea salt, ⅛ teaspoon black pepper
- Once the butternut squash is fork-tender, remove the lid and continue to cook for a few more minutes, allowing any excess moisture to evaporate and the hash to brown slightly. Taste and adjust the salt and pepper as needed.¼ teaspoon sea salt, ⅛ teaspoon black pepper
- Ladle the warm Daniel Fast Butternut Squash Hash into bowls. Garnish with fresh chopped parsley and a pinch of red pepper flakes if desired, for an extra burst of flavor and visual appeal.fresh parsley, red pepper flakes