![['Close-up of a golden-brown butternut squash hash with eggs on a plate.', 'Juicy butternut squash hash topped with sunny-side-up eggs, garnished with herbs.', 'A vibrant dish featuring butternut squash, sautéed mushrooms, and eggs in a skillet.', 'Colorful butternut squash hash with diced onions, mushrooms, and fresh herbs.']](https://worldrecipesguide.com/wp-content/uploads/2026/07/butternut-squash-hash_1_U1-1.webp)
Quick Butternut Squash Hash with Eggs
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.