Sheet Pan Butternut Squash and Apple Hash with Crispy Chickpeas

Last Updated on November 27, 2025 by Christin Gillespie

Healthy Sheet Pan Butternut Squash and Apple Hash with Crispy Chickpeas is the perfect savory vegan breakfast recipe to enjoy during the fall months. Roasted butternut squash, caramelized Brussels sprouts, diced onion, sweet apple, crispy chickpeas, chopped kale, and simple seasonings all come together on one pan for an easy, hearty meal. Breakfast or dinner, it’s a winner!

This isn’t your typical vegan fall breakfast, and while I love all things pumpkin during the autumn months, it’s nice to change things up every so often, which is what inspired this easy one-pan meal!

The healthy sheet pan hash is a combination of roasted butternut squash, Brussels sprouts, onion, apple, crispy chickpeas, and a handful of kale, but you can totally customize it with your favorite fall produce!

While this is technically a vegan breakfast hash, you can certainly roast it up for dinner! I mean, who doesn’t love a breakfast-for-dinner theme night?! Regardless if it’s morning or evening, this savory, satisfying, and super delicious sheet pan hash will win over everyone at the table!

Why This Sheet Pan Vegan Breakfast Hash Is a Fall Favorite

• Untraditional & Tasty: Taking a breakfast break from traditional pumpkin spice creations and enjoying a healthy sheet pan allows you to embrace even more fall produce goodness!
• Full of Fall Favorites: Made with seasonal ingredients like roasted butternut squash, Brussels sprouts, onion, apple, and crispy chickpeas, this vegan breakfast hash is a satisfying seasonal start (or end) to your day!
• Breakfast for Dinner Approved: According to the title, this is technically a breakfast hash recipe, but you can certainly make this easy one-pan meal for dinner! Because breakfast for dinner is always a weeknight win!

Ingredients for Sheet Pan Butternut Squash and Apple Hash

• Organic Butternut Squash: Full of vitamins and minerals, while amping up the heartiness and natural sweetness. I typically take full advantage of organic honeynut squash, as it’s a tad sweeter and smaller to work with.
• Organic Brussels Sprouts: A fall veggie staple for this breakfast hash. If you’re not a fan, try shredding them as opposed to chopping them in half.
• Organic Onion: Yellow is preferred, but white or red will do if that’s all you have on hand.
• Organic Apple: Honeycrisp is my favorite, although any organic red apple will do for this sheet pan breakfast hash.
• Organic Chickpeas: Roasted to crispy perfection to amp up the plant-based protein, fiber, and healthy carbohydrates in this easy one-pan meal. The key to getting the chickpeas crunchy is to drain them well, so don’t skip that step!
• Organic Kale: For some green goodness, kale is a great sturdy add-in; however, organic baby spinach would be a suitable swap.
• Organic Seasonings: Simple seasonings of garlic powder, sea salt, and black pepper, so that the other ingredients of this fall breakfast sheet pan can shine!
• Organic Avocado Oil: Neutral in flavor and can withstand those high heat temperatures for the sheet pan.

How to Roast Sheet Pan Breakfast Hash

1. Sheet Pan Roast #1. Preheat the oven to 425°F (220°C) and line a large sheet pan with parchment. Add the drained chickpeas, butternut squash, Brussels sprouts, and onion. Toss with the oil and seasonings. Bake for 15 minutes.
2. Roast #2. At the 15-minute mark, stir in the chopped apple and kale. Bake for a final 10 minutes.
3. Serve. Divide the breakfast hash between bowls and garnish with fresh sage leaves, if desired. Enjoy!

Breakfast-for-Dinner: Sheet Pan Vegan Hash Ideas

• Crispy Chickpeas Tip: Don’t skip draining the chickpeas, as this ensures that the texture is crispy.
• Organic Fall Swaps: Use sweet potatoes instead of butternut squash, your favorite apple, or whatever color of onion you have on hand.
• Breakfast for Dinner: No time is off limits to enjoy this breakfast hash. Morning or evening, this sheet pan will be a fall favorite!

Storing and Reheating: Healthy Vegan Hash

• Storing: Transfer the cooled sheet pan ingredients to a glass container and refrigerate for up to 4 days.
• Reheating: To reheat, preheat the oven to 350°F (175°C). Warm in the oven for 15 minutes or until heated through.

More Healthy Vegan Recipes to Make This Fall

• Roasted Cinnamon Apple Butternut Squash Soup
• Maple Dijon Chickpea & Fall Vegetable Sheet Pan
• Fall Vegetable & Quinoa Salad with Roasted Shallot Dressing
• Vegan Black Bean Purple Sweet Potato Enchilada Bake with Pumpkin Cashew Queso

If you made this Sheet Pan Butternut Squash and Apple Hash with Crispy Chickpeas recipe, please leave a rating and a review below! I love hearing from you, and it helps others discover the blog as well. If you’re not already, be sure to follow along on Pinterest, Instagram, and TikTok for even more healthy content!

Print