Recipe: Flavorful Butternut Squash Hash N' Eggs

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Before you jump to Butternut Squash Hash N' Eggs recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn't Have To Be Difficult.

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We hope you got benefit from reading it, now let's go back to butternut squash hash n' eggs recipe. To make butternut squash hash n' eggs you only need 6 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to cook Butternut Squash Hash N' Eggs:

1. Provide of bulk pork or turkey breakfast sausage.
2. Use of yellow onion - finely chopped (optional).
3. Provide of butternut squash - cut into half inch cubes.
4. You need of eggs (egg whites only may be used for lower cholesterol).
5. Provide of salt and pepper to taste.
6. Provide of your favorite herb blend (I like Tastefully Simple's Spinach & Herb mix).

Steps to make Butternut Squash Hash N' Eggs:

1. Preheat oven to 350°F..
2. Heat up an oven safe skillet over medium heat break up and cook breakfast sausage until browned and fat is rendered; about 8-10 minutes. Stir in chopped onions halfway through If desired. When sausage is done remove from skillet with a slotted spoon to a paper towel-lined plate in order to absorb excess fat. Pour off all but about 1 tbs of fat from the skillet..
3. Still over medium heat add butternut squash to skillet. Add a pinch of salt and pepper, stir and spread out into a single layer. Cook until just tender, stirring occasionally and allowing it to cook long enough on each side to brown slightly. Over medium on my stove this took about another 8 minutes..
4. Turn off heat. Add sausage back to pan, stir to combine smashing some of the squash pieces with the back of your spoon. Press down to distribute evenly in pan and flatten top. Then using the back of the spoon make 4 evenly distributed shallow wells in the hash mixture (not all the way to the bottom of the skillet)..
5. Carefully crack one egg into each well. Sprinkle just the eggs with a pinch of salt and pepper. Sprinkle the entire surface of the dish with your favorite herb mixture..
6. Place in preheated oven uncovered. Bake until the eggs are as set as you'd like. In my oven that's about 10 minutes for runny yolks, 15 minutes for soft and 20 minutes for hard..
7. When done remove from oven and let rest about 2 minutes before serving. Spoon out one egg with the hash surrounding it per person. Serve with whole wheat or multigrain toast and/or a cup of fresh fruit..
8. Tip: For a great shortcut try to find fresh, precut butternut squash if possible. I found a 12 oz package of precut at my local grocery store for a reasonable price. Butternut squash was the ONLY ingredient and it worked great!.

An easy veggie breakfast hash made leftover roasted zucchini and butternut squash topped with fried eggs. A perfect weekend or holiday brunch. Butternut squash is the base here, but as you can see I threw in zucchini, kale, and other veggies that I happened to have on hand. Top this sweet and spicy hash recipe with eggs for breakfast or fold it into tortillas for a taco with some sour cream and hot sauce on top and you've got dinner. Add butternut squash and onion to reserved skillet and cook over medium-high, adding more oil if needed and stirring occasionally, until.

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