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Quick Butternut Squash Hash with Eggs

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 2 servings
Calories 250
A hearty and flavorful breakfast dish combining roasted butternut squash, mushrooms, herbs, and eggs for a satisfying start to your day.

Ingredients

Main

  • 1 tablespoon olive oil
  • 2 cups cubed butternut squash ((1/2 inch cubes))
  • 1 small or 1/2 medium to large onion (diced (about 1 cup diced))
  • 1.5 cups sliced mushrooms (roughly chopped (about 5 large mushrooms))
  • Salt and pepper Salt and pepper (to taste)
  • 1 tablespoon chopped thyme
  • 1 tablespoon chopped sage
  • 4 eggs eggs
  • Optional extra herbs extra herbs for garnish

Instructions 

  • Heat oil in a pan over medium heat. Add butternut squash and cook until browned, about 5 minutes.
  • Add onion and mushrooms; cook until mushrooms are browned and onions are translucent, about 5 minutes. Season with salt and pepper.
  • Stir in thyme and sage; cook until fragrant, about 1 minute. Reduce heat to low.
  • Create 4 wells in the hash; crack an egg into each. Cover and cook until eggs are set, 7-10 minutes.
  • Season with additional salt and pepper. Garnish with extra herbs if desired.

Notes

Use fresh herbs for best flavor and adjust cooking time for desired egg doneness.
Calories: 250kcal
Cost: $12
Course: Breakfast
Cuisine: American
Keyword: Butternut Squash