Ultimate Winter Squash & Sweet Potato Comfort Brunch

Since I stumbled on winter squash, I’ve been in love—I honestly wondered where it had been all my life.

There’s something so comforting about its soft, caramelised edges and gentle sweetness, especially when paired with roasted sweet potatoes for a cosy, morning-ready plate.

A drizzle of olive oil, a crumble of feta, and a handful of pumpkin seeds add just the right mix of creamy, salty, and crunchy. With a poached egg on the side and a bright salad of arugula, radicchio, peppers, and carrots, this dish feels fresh, colourful, and perfect for slow breakfasts or a relaxed weekend brunch.

Roasted Winter Squash & Sweet Potato Brunch Plate

This breakfast–brunch plate brings together roasted winter squash, sweet potato, creamy feta, and crunchy pumpkin seeds for a warm, satisfying start to the day. The poached eggs add rich protein, while the arugula–radicchio salad brings colour, freshness, and gentle bitters to support digestion. It’s simple, grounding, and naturally balanced.

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Ingredients Method Notes

Ingredients

  

• 1 small winter squash kabocha, buttercup, or acorn, washed, skin lightly grated, cut into wedges
• 1 medium orange-flesh sweet potato skin on, well scrubbed, cut into thick slices or wedges
• 1 –2 tbsp olive oil
• Sea salt + black pepper
• ½ cup crumbled feta
• 2 –3 tbsp pumpkin seeds pepitas
• Eggs: 4–6 eggs poached to your liking
• Simple Salad:
• 2 handfuls of arugula
• ½ small head radicchio sliced
• ½ red pepper thinly sliced
• 1 small carrot shaved or grated
• 1 tbsp olive oil
• 1 tsp lemon juice or apple cider vinegar
• Pinch of salt

Method

 

1. Prep your squash and sweet potato: Keep skins on for fibre. Lightly grate only the outer layer of the squash skin.
2. Cut into even segments so they cook evenly.
3. Air fry or roast: Air Fryer: Toss the squash and sweet potato with a light pinch of salt. Air fry at 375–390°F for 18–22 minutes, shaking halfway.
4. Oven: Roast at 400°F for 25–30 minutes, flipping once.
5. Finish the veg: Drizzle warm pieces with olive oil. Scatter crumbled feta and pumpkin seeds over the top.
6. Make the salad: Toss arugula, radicchio, red pepper, and carrot with olive oil, lemon, and a pinch of salt.
7. Poach the eggs: Simmer water with a splash of vinegar. Poach for 3–4 minutes for soft yolks.
8. Assemble: Plate the roasted squash and sweet potatoes. Add the feta and pumpkin seed topping. Place poached eggs on the side. Finish with the fresh salad.

Notes

• Skin-on squash and sweet potato offer soluble and insoluble fibre that steadies blood sugar and feeds the microbiome.
• Pumpkin seeds provide zinc and magnesium to support hormone health, mood, and energy.
• Bitter greens like arugula and radicchio help stimulate digestive juices and bile flow.
• Eggs add choline and protein for satiety.