Brown Butter Chocolate Drizzle Shortbread Cookies

Brown Butter Chocolate Drizzle Shortbread Cookies

An Easy Christmas Shortbread Cookie

There are certain recipes that instantly make the kitchen feel like Christmas, and these Brown Butter Chocolate Drizzle Shortbread Cookies are one of them.

Classic shortbread is already one of my favorite cookies to make during the holidays because it's simple, buttery, and perfect for cutting into festive shapes. Browning the butter first takes these cookies somewhere completely different. It gives them a warm, nutty flavor that makes such a simple cookie taste incredibly special.

Once baked, I drizzle each shortbread cookie with melted milk chocolate and finish it with a sprinkle of sparkling cane sugar. I love cutting mine into Christmas trees, but you can use this dough with your favorite holiday cookie cutters and make them your own.

They're beautiful enough to set out at a Christmas party or package up as a homemade gift, but they're also the kind of cookie I love having in the kitchen throughout December with a cup of coffee.

If you're looking for an easy Christmas cookie that's a little different from traditional sugar cookies, these brown butter shortbread cookies deserve a place on your holiday baking list.

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Why You'll Love These Brown Butter Shortbread Cookies

These cookies have everything I want in a Christmas cookie without requiring complicated decorating.

You'll love them because they're:

• Rich and buttery with a slightly nutty brown butter flavor

• Made with simple pantry ingredients

• Easy to cut into different holiday shapes

• Finished with milk chocolate and sparkling cane sugar

• Beautiful for Christmas cookie trays

• Perfect for gifting

• Easy to make ahead

• Delicious alongside coffee, tea, or hot chocolate

They also look much more elaborate than they actually are, which is always a win during the busiest time of year.

What Makes Brown Butter So Good in Shortbread?

Traditional shortbread gets most of its flavor from butter, which makes browning that butter particularly worthwhile.

As butter cooks, the milk solids begin to toast and turn golden brown. The flavor changes from simply buttery to rich, nutty, and almost caramel-like.

Because shortbread has so few ingredients, you can really taste that difference in the finished cookie.

The important part is allowing the brown butter to cool and become solid again before making the dough. Using it while it's still warm and liquid would change the texture of the shortbread.

Ingredient Notes

These cookies only require a handful of ingredients, so each one has a purpose.

Brown Butter

This is what makes the recipe special. Brown the butter until the milk solids turn golden and it smells wonderfully nutty, then cool it completely before making your dough.

All-Purpose Flour

Regular all-purpose flour gives the cookies their classic tender, crumbly shortbread texture.

Granulated + Powdered Sugar

I use both sugars here. Granulated sugar provides sweetness and a little structure, while powdered sugar contributes to that delicate, melt-in-your-mouth texture.

Vanilla

Vanilla complements the warm flavor of the brown butter without overpowering it.

Whole Milk

Shortbread dough naturally looks crumbly. Add the milk one tablespoon at a time, stopping as soon as the dough holds together.

Milk Chocolate

The chocolate drizzle makes these feel extra special for Christmas. Milk chocolate is my favorite with the brown butter, although semi-sweet or dark chocolate would also work.

Cane Sugar

A final sprinkle of coarse cane sugar adds a beautiful sparkle and a subtle crunch.

Kitchen Tools

You don't need anything complicated for this recipe.

• Small saucepan

• Stand mixer or electric hand mixer

• Large mixing bowl

• Measuring cups and spoons

• Rolling pin

• Christmas cookie cutters

• Baking sheets

• Parchment paper

• Cooling rack

• Microwave-safe bowl or double boiler for chocolate

• Piping bag or small zip-top bag for drizzling

I've gathered my favorite holiday baking pieces, cookie cutters, serving platters, linens, and Christmas kitchen finds in my Christmas in the Kitchen collection.

Brown Butter Chocolate Drizzle Shortbread Cookies Recipe

Prep Time: 25 minutes
Chill Time: 1 hour 30 minutes
Bake Time: 12–14 minutes per batch
Servings: Approximately 20–24 cookies, depending on cookie cutter size

Ingredients

Brown Butter Shortbread

• 1 cup brown butter, cooled

• 1 teaspoon vanilla extract

• 2¼ cups all-purpose flour

• ½ teaspoon sea salt

• ¼ cup granulated sugar

• ½ cup powdered sugar

• 3 tablespoons whole milk, as needed

For Topping

• Milk chocolate, melted, for drizzling

• Coarse cane sugar, for sprinkling

Instructions

Step 1: Brown the Butter

Add butter to a light-colored saucepan over medium heat.

Allow the butter to melt completely. Continue cooking, stirring or swirling the pan frequently.

The butter will foam and then begin to develop golden-brown specks along the bottom of the pan. Once it smells nutty and toasted and the milk solids are golden brown, immediately remove it from the heat.

Be careful during these final moments because browned butter can go from perfectly toasted to burned quickly.

Pour the brown butter, including all of those flavorful browned bits, into a heat-safe bowl.

Allow it to come to room temperature, then refrigerate for approximately 30 minutes, or until cooled and no longer liquid.

Step 2: Make the Shortbread Dough

In a large mixing bowl, combine the flour, sea salt, granulated sugar, and powdered sugar.

Add the cooled brown butter and vanilla.

Mix until everything is combined. The dough will look crumbly at this stage.

Step 3: Add the Milk

Add whole milk 1 tablespoon at a time, mixing after each addition.

Stop adding milk as soon as the dough begins to come together when pressed between your fingers.

I typically use about 3 tablespoons, but you may need slightly less depending on your flour and butter.

Avoid adding too much milk—the dough should still feel like shortbread rather than a soft sugar-cookie dough.

Step 4: Chill

Form the dough into a flattened disc and place it in a zip-top bag or wrap tightly.

Refrigerate for 1 hour.

Step 5: Roll and Cut

Preheat the oven to 325°F.

Line baking sheets with parchment paper.

Lightly flour your work surface and rolling pin.

Roll the chilled dough to approximately ¼-inch thick.

Cut the dough using your favorite Christmas cookie cutters. I love using Christmas trees for this recipe.

Transfer the cookies carefully to the prepared baking sheets.

Step 6: Bake

Bake for 12–14 minutes, or until the cookies are set and the edges are just beginning to turn a very light golden color.

Shortbread should remain fairly pale, so don't wait for the cookies to become deeply browned.

Allow them to cool on the baking sheet for several minutes before carefully transferring them to a cooling rack.

Step 7: Decorate

Allow the cookies to cool completely.

Melt the milk chocolate until smooth and drizzle it back and forth across each cookie.

Immediately sprinkle with coarse cane sugar while the chocolate is still wet.

Allow the chocolate to set before serving or storing.

Enjoy!

Amanda's Quick Tips

• Watch the butter closely once you begin seeing golden flecks.

• Cool the brown butter before adding it to the dough.

• Add milk gradually rather than pouring it in all at once.

• Don't overwork your shortbread dough.

• Roll the dough evenly so all of the cookies bake at approximately the same rate.

• Let the cookies cool completely before adding chocolate.

• Add the cane sugar immediately after drizzling so it sticks to the chocolate.

How to Know When Brown Butter Is Ready

Brown butter sounds fancy, but once you know what you're looking for, it's incredibly simple.

As the butter cooks, you'll notice three stages:

First, it melts.

Then it begins to foam.

Finally, you'll see little golden-brown milk solids forming at the bottom of the pan and notice a distinctly toasted, nutty aroma.

That's your cue to remove it from the heat.

I recommend using a light-colored saucepan when possible because it makes those browned milk solids much easier to see.

Amanda's Tips for Perfect Shortbread

Don't Add Too Much Milk

This is probably the most important tip.

Shortbread dough is naturally more crumbly than traditional cookie dough. Don't keep adding milk simply because it doesn't look like sugar-cookie dough.

When you squeeze a little dough in your hand and it stays together, you're ready.

Keep the Dough Cold

Chilling helps the butter firm back up and keeps your Christmas shapes more defined while baking.

If the dough becomes particularly warm while you're rolling and cutting, place the cut cookies in the refrigerator for 10–15 minutes before baking.

Don't Overbake

You want the cookies set with just the faintest hint of golden color around the edges.

Shortbread that is baked too long can lose its wonderfully tender texture.

Let Them Cool Before Decorating

Warm cookies can cause your chocolate drizzle to melt and spread. Wait until the shortbread is completely cool before decorating.

Brown Butter Shortbread for Christmas Gifting

These cookies make such a beautiful homemade Christmas gift because they're sturdy enough to package while still feeling special.

Once the chocolate has completely set, arrange them in:

• A Christmas cookie tin

• A kraft bakery box tied with ribbon

• A glass cookie jar

• Cellophane treat bags

• A small basket with coffee or tea

I especially love the idea of pairing them with a pretty holiday mug for a simple hostess or neighbor gift.

What to Serve with Christmas Shortbread Cookies

These cookies are wonderful on their own, but I especially love them alongside:

• Hot coffee

• Cappuccino

• Hot chocolate

• Tea

• Warm apple cider

• A Christmas dessert board

• Fresh berries

• Other Christmas cookies

They would also be beautiful arranged on a dessert table after Christmas dinner.

Christmas in the Kitchen

Christmas is one of my favorite times to make the kitchen feel extra special.

I've gathered the pieces I reach for during holiday baking and entertaining—from Christmas cookie cutters and baking essentials to pretty serving pieces, festive linens, mugs, and little details that make an afternoon of baking feel like part of the celebration.

SHOP CHRISTMAS IN THE KITCHEN

Frequently Asked Questions

Why is my shortbread dough crumbly?

Shortbread dough is supposed to be somewhat crumbly. Add the whole milk one tablespoon at a time until the dough holds together when pressed.

Why do I need to chill the brown butter?

Browning melts the butter completely. Cooling it allows the fat to firm again so the shortbread maintains the proper texture.

Can I use regular butter instead?

Yes, although you'll lose the deep toasted flavor that makes this recipe special.

Can I make the dough ahead?

Yes. Prepare the dough, wrap it tightly, and refrigerate it until you're ready to roll and bake.

How thick should I roll shortbread cookies?

Approximately ¼ inch thick works beautifully for cut-out shortbread.

How do I keep the cookies from spreading?

Keep the dough chilled and avoid placing cookie dough onto warm baking sheets.

Can I use different chocolate?

Absolutely. Milk, semi-sweet, dark, and white chocolate all work.

When are shortbread cookies done?

The cookies should be set and still fairly pale, with perhaps a very light golden color around the edges.

Can I freeze the dough?

Yes. Wrap it tightly before freezing, thaw it overnight in the refrigerator, and then roll, cut, and bake.

Are these good for Christmas cookie boxes?

Yes. Shortbread is an especially good cookie-box choice because it holds its shape and travels well.

More Christmas Recipes You'll Love

Sparkling Cider Punch for Christmas

Gingerbread Whoopie Pies at Home

Gingerbread Cinnamon Rolls Made with Sourdough Starter

Gingerbread Cake with a Brown Butter Caramel Frosting

Everything I use to make Christmas baking a little prettier and easier is gathered in my Christmas in the Kitchen shelf, including my favorite cookie cutters, baking tools, serving pieces, and holiday kitchen finds.

Save This Recipe

Whether you're starting your Christmas baking early, putting together cookie boxes for friends and neighbors, or simply looking for something sweet to enjoy at home, save this Brown Butter Chocolate Drizzle Shortbread Cookie recipe for the holiday season.

I've included my printable From Amanda's Kitchen recipe card below so you can save it, print it, and bring it back out every Christmas.

A Note From Amanda

Some of my favorite Christmas traditions are the simplest ones: turning on Christmas music, pulling out the cookie cutters, covering the kitchen counter in flour, and making something sweet for the people we love.

These shortbread cookies feel like exactly that kind of recipe.

They're simple enough for an afternoon of baking at home, but the brown butter, chocolate drizzle, and sparkling sugar make them feel a little more special for Christmas. I hope they become a recipe you bring back to your kitchen year after year.

"Taste and see that the Lord is good."
Psalm 34:8

Made with love for the people you love.

Easy Bacon Apple Baked Brie (The Ultimate Fall Party Appetizer)

Easy Bacon Apple Baked Brie

The Ultimate Fall Party Appetizer

There are a handful of appetizers that disappear almost as quickly as they're set on the table, and this Easy Bacon Apple Baked Brie is always one of them.

Warm, creamy baked brie topped with crispy bacon, tender caramelized apples, and a touch of brown sugar feels like everything we love about fall wrapped into one beautiful appetizer. It's elegant enough for Thanksgiving, Christmas, and holiday parties, yet simple enough to make for a cozy weekend at home or a football gathering with friends.

One of my favorite things about this recipe is that nearly all of the prep can be done ahead of time. When guests begin arriving, simply bake the brie, warm the bacon apple topping, and dinner—or at least everyone's favorite part before dinner—is ready in just a few minutes.

Whether you're building a fall charcuterie board, hosting Friendsgiving, or looking for an appetizer that's guaranteed to impress, this baked brie is always the first thing to disappear.

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Why You'll Love This Recipe

If you're looking for an appetizer that looks impressive without spending hours in the kitchen, this is it.

You'll love this recipe because it's:

• Ready in under 30 minutes

• Perfect for holiday entertaining

• Sweet, savory, creamy, and crunchy

• Easy to prepare ahead

• Beautiful on any charcuterie board

• Made with just a handful of ingredients

• Great for Thanksgiving, Christmas, football parties, and fall gatherings

• Always the first appetizer to disappear

Ingredient Notes

Simple ingredients make this recipe feel extra special.

Brie

Use one whole wheel of double cream brie. It becomes perfectly soft and creamy while baking without becoming runny.

Apples

Granny Smith apples are my favorite because they balance the richness of the cheese with just the right amount of tartness.

Honeycrisp also works beautifully if you prefer a sweeter bite.

Bacon

Thick-cut bacon gives the topping the best texture and smoky flavor.

Brown Sugar

Dark brown sugar creates a rich caramel-like sweetness as it melts into the apples.

Optional Additions

Although this recipe is wonderful exactly as written, chopped pecans, walnuts, fresh thyme, or a drizzle of hot honey make beautiful additions for holiday entertaining.

Kitchen Tools

You'll only need a few kitchen staples.

• Small oven-safe baking dish

• Medium skillet

• Cutting board

• Sharp chef's knife

• Wooden spoon

• Serving platter

I've linked all of my favorite entertaining pieces, serving boards, cheese knives, and kitchen essentials in my Kitchen Favorites shelf.

SHOP MY KITCHEN FAVORITES

Ingredients

• 1 (8-ounce) wheel brie cheese

• 2 Granny Smith apples, diced

• 3 slices thick-cut bacon, chopped

• 2 tablespoons dark brown sugar

Optional

• Fresh thyme

• Chopped pecans

• Honey

• Crackers

• Crostini

• Fresh baguette

How to Make Bacon Apple Baked Brie

Preheat your oven to 350°F.

Place the wheel of brie into a small oven-safe baking dish. Using a sharp knife, lightly score the top of the cheese in a crisscross pattern.

Bake for 10–15 minutes, or until the cheese feels soft and slightly puffed.

While the brie bakes, cook the chopped bacon in a skillet over medium heat until crispy.

Remove most of the bacon grease, leaving just enough to coat the pan.

Add the diced apples and dark brown sugar.

Cook for 3–5 minutes, stirring occasionally, until the apples begin to soften and become lightly caramelized.

Carefully transfer the warm baked brie to a serving platter.

Spoon the bacon apple mixture over the top.

Serve immediately with crackers, crostini, or sliced baguette.

Amanda's Tips

Bake the Brie Just Until Soft

The brie should feel soft to the touch and slightly puffed but still hold its shape. Overbaking can cause the cheese to lose too much of its creamy center.

Cook the Apples Until They're Just Tender

You want the apples to soften while still keeping a little bite. They continue to soften slightly after they're spooned over the warm brie.

Serve Immediately

Baked brie is at its absolute best fresh from the oven while it's perfectly warm and creamy.

Make It Your Own

A sprinkle of chopped pecans, fresh thyme, or a drizzle of hot honey makes this recipe feel even more special during the holidays.

Build a Beautiful Board

Arrange crackers, sliced baguette, grapes, apple slices, and a handful of nuts around the baked brie for an effortless appetizer everyone will gather around.

Easy Variations

One of my favorite things about this recipe is how easy it is to customize depending on the season or the occasion.

Maple Bacon Baked Brie

Replace the brown sugar with pure maple syrup for an even richer fall flavor.

Cranberry Bacon Brie

Swap the apples for homemade cranberry sauce during Thanksgiving and Christmas.

Pear & Brie

Use diced ripe pears instead of apples for a softer, sweeter topping.

Candied Pecan Brie

Top with chopped candied pecans for extra crunch.

Hot Honey Brie

Finish with a drizzle of hot honey for a sweet and spicy twist.

Make Ahead Tips

This appetizer is perfect for entertaining because almost everything can be prepared ahead of time.

Cook the bacon and apple mixture earlier in the day and refrigerate until you're ready to serve.

Just before guests arrive, bake the brie, gently reheat the topping, and spoon it over the warm cheese.

You'll have an appetizer that tastes freshly made without spending the entire party in the kitchen.

Storage & Reheating

If you happen to have leftovers, transfer the baked brie to an airtight container and refrigerate for up to 3 days.

To reheat, place it in a 350°F oven for about 10 minutes, or until warmed through.

I don't recommend microwaving it, as the cheese can separate and become oily.

Frequently Asked Questions

Can I prepare baked brie ahead of time?

Yes! Prepare the bacon apple topping in advance, then bake the brie just before serving.

What apples work best?

Granny Smith is my favorite because the tartness balances the rich cheese beautifully.

Honeycrisp is another wonderful option.

Should I remove the rind?

No.

The rind is completely edible and helps the brie hold its shape while baking.

Can I use a different cheese?

Brie is definitely the best option, but Camembert also works well.

Can I make this without bacon?

Absolutely.

Simply leave it out for a delicious vegetarian baked brie.

Can I add nuts?

Yes!

Pecans and walnuts are both delicious additions.

Can I freeze baked brie?

I don't recommend freezing it because the texture of the cheese changes after thawing.

How long can it sit out?

Plan to enjoy it within about 2 hours of serving.

What crackers are best?

I love serving it with butter crackers, crostini, toasted baguette slices, or hearty artisan crackers.

Can I make this for Thanksgiving?

Absolutely.

This is one of my favorite appetizers for Thanksgiving, Christmas, Friendsgiving, and holiday parties.

What to Serve with Bacon Apple Baked Brie

This appetizer pairs beautifully with:

• Fresh sliced baguette

• Crostini

• Artisan crackers

• Apple slices

• Pear slices

• Grapes

• Candied pecans

• Mixed nuts

• Charcuterie meats

• Sparkling apple cider

For a complete appetizer spread, I also love serving it alongside:

• Peach Baked Brie

• Pink Deviled Eggs

• Layered Hummus Dip

• Football Cheese Ball

• Stuffed Mushrooms

• Fruit & Goat Cheese Bruschetta

More Appetizers You'll Love

If you're planning a party, holiday gathering, or cozy evening at home, here are a few more favorites from Amanda's Kitchen:

• Peach Baked Brie

• Pink Deviled Eggs

• Layered Hummus Dip

• 5 Ingredient Bacon Ranch Football Cheese Ball

• Stuffed Mushrooms

• Fruit & Goat Cheese Bruschetta

Shop My Entertaining Favorites

If you loved this recipe, you can shop my favorite serving boards, cheese knives, baking dishes, entertaining pieces, and kitchen essentials that I use for hosting family and friends.

SHOP MY ENTERTAINING FAVORITES

Printable Recipe Card

Whether you're hosting Thanksgiving dinner, Christmas appetizers, Friendsgiving, or simply enjoying a cozy evening at home, I've included the printable recipe card below so you can easily save, print, and make this recipe again and again.

It's one of those appetizers that always disappears first.

A Note From Amanda

There is something special about gathering people around good food.

Some recipes become traditions because they're complicated, but I think the very best ones are often the simplest. This baked brie has become one of those recipes I know I can count on. It comes together quickly, looks beautiful on the table, and somehow always seems to be the first thing everyone reaches for.

Whether you're hosting a holiday gathering, celebrating with friends, or simply slowing down for a cozy evening at home, I hope this recipe brings a little extra warmth to your table and reminds you that some of life's sweetest moments begin with sharing a meal.

Butternut Squash Breakfast Hash with Apples, Bacon & Eggs

A Cozy Sweet-and-Savory Breakfast for Fall

There are some breakfasts that feel made for slow fall mornings, and this Butternut Squash Breakfast Hash is one of them.

Roasted butternut squash, crisp bacon, sweet apples, and golden onions come together in one hearty skillet, then everything is finished with fried eggs on top. The combination is savory, a little sweet, and exactly the kind of breakfast I crave once the mornings start getting cooler.

I especially love how the apples soften just enough to become tender while still keeping a little texture, and the butternut squash adds that cozy caramelized flavor that makes this feel so seasonal.

It works beautifully for breakfast or brunch, but honestly, I would happily serve this for dinner too.

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Why You'll Love This Breakfast Hash

This is one of those recipes that feels hearty and special without being complicated.

You'll love it because it's:

• Sweet and savory in every bite

• Perfect for fall and winter mornings

• Made with simple ingredients

• Easy to customize

• Great for breakfast, brunch, or breakfast-for-dinner

• Naturally full of texture

• Easy to serve family-style

• Delicious with runny fried eggs on top

The bacon, apples, onions, and roasted squash all bring something different to the skillet, which is what makes the finished dish so satisfying.

Ingredient Notes

Butternut Squash

Butternut squash is the base of the hash and gives the recipe its warm, slightly sweet flavor.

Cut it into roughly 1-inch cubes so the pieces roast evenly and develop golden edges.

Bacon

Use your favorite bacon and cut it into bite-size pieces before cooking.

As the bacon cooks, it releases fat that becomes part of the flavor base for the onions, apples, and eggs.

Apples

Pink Lady and Granny Smith both work beautifully.

Pink Lady gives you a slightly sweeter result, while Granny Smith adds more tartness.

Choose an apple that holds its shape well when cooked.

Onion

Yellow onion adds savory sweetness and balances the fruit and squash.

Eggs

Four eggs finish the dish and make it feel like a complete breakfast.

Cook them however you like, but I especially love a runny yolk because it creates almost a sauce over the hash.

Butter

A little melted salted butter helps the butternut squash caramelize while roasting.

Sea Salt

The squash is seasoned simply so the natural flavors of all the ingredients can shine.

Kitchen Tools

You only need a few basic kitchen tools:

• Large baking sheet

• Parchment paper

• Large skillet

• Small skillet for eggs

• Large mixing bowl

• Sharp chef's knife

• Cutting board

• Spatula or wooden spoon

• Measuring spoons

You can find more of my favorite skillets, baking sheets, knives, and everyday kitchen tools in my Kitchen Essentials shelf.

Butternut Squash Breakfast Hash Recipe

Prep Time: 15 minutes
Cook Time: 30–35 minutes
Total Time: About 50 minutes
Servings: 4

Ingredients

• 3 cups butternut squash, peeled and cut into approximately 1-inch cubes

• 2 tablespoons salted butter, melted

• 2 teaspoons sea salt

• 12 ounces bacon, cut into bite-size pieces

• 2 large apples, peeled and chopped

• 1 large yellow onion, chopped

• 4 large eggs

Instructions

Step 1: Roast the Butternut Squash

Preheat the oven to 425°F.

Line a large baking sheet with parchment paper.

Add the butternut squash to a large bowl and toss with the melted butter and sea salt until evenly coated.

Spread the squash into a single layer on the prepared baking sheet.

Roast for approximately 30 minutes, or until tender and golden around the edges.

Step 2: Cook the Bacon

While the squash roasts, heat a large skillet over medium heat.

Add the chopped bacon and cook, stirring occasionally, until the fat begins to render.

Step 3: Add the Onion

Once the bacon has released some of its fat, add the chopped yellow onion.

Cook for approximately 5 minutes, stirring occasionally, until the onion softens and the bacon is about three-quarters cooked.

Carefully transfer a small amount of bacon grease to a separate skillet to use for frying the eggs.

Step 4: Add the Apples

Add the chopped apples to the bacon and onion mixture.

Cook for approximately 2–5 minutes, stirring gently, until the apples are slightly softened but still hold their shape.

Reduce the heat to low.

Step 5: Fry the Eggs

Heat the reserved bacon grease in a separate skillet over medium heat.

Crack in the eggs and cook to your preferred doneness.

I especially love them with set whites and soft, runny yolks.

Step 6: Finish the Hash

Once the butternut squash is roasted, add it to the skillet with the bacon, onions, and apples.

If there is more grease in the skillet than you prefer, carefully drain some before adding the squash.

Gently toss everything together until evenly combined.

Remove from the heat.

Step 7: Serve

Top the warm hash with the fried eggs.

Serve immediately and enjoy!

Amanda's Quick Tips

• Cut the squash into evenly sized pieces so it roasts at the same rate.

• Roast in a single layer instead of crowding the baking sheet.

• Choose a firm apple that won't turn mushy in the skillet.

• Add the apples toward the end so they keep some texture.

• Reserve a little bacon grease for frying the eggs.

• Drain excess grease before adding the squash if desired.

• Serve immediately while the eggs and hash are warm.

How to Get Caramelized Butternut Squash

The best breakfast hash starts with properly roasted squash.

The most important thing is giving the squash enough room on the baking sheet.

If the cubes are piled on top of one another, they'll steam rather than roast.

Spread them into a single layer and let the high oven temperature create those golden, caramelized edges.

You also want the pieces relatively similar in size so smaller cubes don't burn before larger pieces become tender.

What Apples Work Best in Breakfast Hash?

I like using apples that can handle a few minutes of cooking without completely breaking down.

My favorites are:

• Pink Lady

• Granny Smith

• Honeycrisp

• Fuji

Granny Smith creates the most contrast against the sweetness of the butternut squash, while Pink Lady and Honeycrisp give the finished hash a slightly sweeter flavor.

Avoid very soft apples that are more likely to turn mushy during cooking.

Why Bacon Works So Well Here

Bacon gives this recipe both flavor and texture.

The crisp pieces add a salty, smoky element that balances the natural sweetness of the squash and apples.

I also love using a little of the rendered bacon fat to cook the onions and fry the eggs because it carries that flavor throughout the entire dish.

If the skillet becomes too greasy, simply drain off some of the excess before combining everything at the end.

Amanda's Tips for the Best Breakfast Hash

Don't Overcook the Apples

You're looking for tender—not applesauce.

Add them after the onions and bacon have had time to cook, then give them just a few minutes.

Keep the Squash Separate Until the End

Roasting the squash separately allows it to caramelize rather than steaming in the skillet.

Use the Bacon Grease

A little bacon grease makes wonderfully flavorful fried eggs.

Taste Before Adding More Salt

Both the bacon and salted butter contribute salt, so taste the finished hash before adding additional seasoning.

Serve It Right Away

This breakfast is at its best when the hash is warm and the eggs are freshly cooked.

Easy Variations

Sweet Potato Breakfast Hash

Swap the butternut squash for cubed sweet potato.

Potato Breakfast Hash

Use Yukon Gold or red potatoes instead of squash.

Sausage Breakfast Hash

Replace the bacon with breakfast sausage.

Vegetarian Breakfast Hash

Leave out the bacon and sauté the onion and apples in olive oil or butter.

Mushroom Breakfast Hash

Add sliced mushrooms with the onions for a more savory version.

Herb Breakfast Hash

Add fresh rosemary, thyme, or sage to give the recipe an even stronger fall flavor.

Spicy Breakfast Hash

Add crushed red pepper flakes or serve with hot sauce.

What to Serve with Butternut Squash Breakfast Hash

This hash is filling enough to stand on its own, but it also works beautifully as part of a larger brunch.

Serve it with:

• Toasted sourdough

• Biscuits

• Fresh fruit

• Simple green salad

• Scones

• Muffins

• Cinnamon rolls

• Fresh coffee

• Iced lattes

• Apple cider

For a fall brunch, I love pairing it with something sweet like coffee cake or cinnamon rolls.

Can I Make Breakfast Hash Ahead?

You can prepare several components ahead of time.

The butternut squash can be roasted in advance and refrigerated.

You can also chop the apples and onion ahead, although I recommend tossing chopped apples with a little lemon juice to help prevent browning.

Cook the eggs fresh just before serving.

For the best texture, reheat the hash in a skillet rather than the microwave.

How to Store Leftovers

Allow the hash to cool before transferring it to an airtight container.

Store the squash, bacon, apple, and onion mixture in the refrigerator for up to 3–4 days.

I recommend storing leftover eggs separately whenever possible.

For the best texture, reheat the hash in a skillet over medium heat until warmed through.

You can also reheat it in a 350°F oven for approximately 10–15 minutes.

Can You Freeze Butternut Squash Breakfast Hash?

You can freeze the hash mixture, although the apples and squash may become slightly softer after thawing.

I would freeze the hash without the eggs.

Transfer cooled portions to freezer-safe containers and freeze for up to approximately 2–3 months.

Thaw overnight in the refrigerator and reheat in a skillet or oven.

Make fresh eggs when you're ready to serve.

Frequently Asked Questions

Can I use pre-cut butternut squash?

Absolutely. Pre-cut squash is a great shortcut.

Do I have to peel the butternut squash?

Yes. Remove the tough outer skin before cubing unless you're purchasing prepared squash that's already peeled.

What apples are best for breakfast hash?

Pink Lady, Granny Smith, Honeycrisp, and Fuji all work well because they hold their texture when cooked.

Can I use sweet potatoes instead?

Yes. Sweet potatoes are an easy substitute.

Can I leave out the bacon?

Absolutely. Use butter or olive oil to sauté the vegetables instead.

Can I add more vegetables?

Yes. Mushrooms, bell peppers, spinach, kale, and Brussels sprouts would all work.

What kind of eggs are best?

Cook them however you like. Fried eggs with soft yolks are my favorite because the yolk mixes into the hash as you eat.

Can I make this for dinner?

Definitely. Breakfast-for-dinner is one of my favorite ways to serve a hearty hash like this.

Can I prepare it for meal prep?

Yes. Prepare the hash ahead and cook fresh eggs when you're ready to eat.

How do I keep the squash from getting mushy?

Roast it in a single layer and avoid overcooking it before combining with the other ingredients.

More Breakfast Recipes You'll Love

If you're looking for more breakfast and brunch inspiration, try another favorite from Amanda's Kitchen:

Freezer Meal Prep Breakfast Burritos

Perfect for stocking the freezer for busy mornings.

Chorizo, Egg & Potato Breakfast Bowls

Another hearty savory breakfast that's easy to customize.

Nana's Apple Pancakes

A sweet family breakfast with plenty of apple flavor.

Breakfast Croissants with Sausage, Bacon & Maple Dijon

A savory breakfast sandwich that's perfect for brunch.

Pumpkin Coffee Cake with Pecan Crumbles

A beautiful fall pairing for this breakfast hash.

Soft Cream Cheese Lemon Blueberry Scones

Perfect alongside coffee for a weekend brunch.

Shop My Breakfast & Kitchen Favorites

I've gathered my favorite skillets, baking sheets, knives, serving pieces, and everyday tools for recipes like this in my Kitchen Essentials shelf.

Keep the same shopping structure as the other posts: one subtle shelf link earlier, one actual shoppable shelf here.

Save This Recipe

Whether you're planning a cozy fall brunch, looking for a hearty breakfast-for-dinner idea, or simply want something new for the weekend, save this Butternut Squash Breakfast Hash for later.

I've included my printable From Amanda's Kitchen recipe card below so it's easy to print, save, and make again.

A Note From Amanda

There is something about fall mornings that makes me want to slow down and cook something warm.

This breakfast hash combines so many of the flavors I love during the season—sweet apples, roasted butternut squash, smoky bacon, and eggs fresh from the skillet.

It's simple, comforting, and exactly the kind of meal that makes an ordinary morning feel a little more special.

I hope it becomes one of those recipes your family looks forward to when the weather begins to cool.

"Taste and see that the Lord is good."
Psalm 34:8

Made with love for the people you love.