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Butternut Squash Hash N' Eggs
Butternut Squash Hash N' Eggs

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.

The benefits of healthy eating are today being given more publicity than ever before and there are good reasons why this is so. Poor diet is a leading factor in diseases such as heart disease and high blood pressure which can place a drain on the economy. Everywhere you look, people are encouraging you to live a healthier way of life but then again, you are also being encouraged to rely on fast foods that can affect your health in a bad way. Most likely, a lot of people assume that it takes a great deal of work to eat healthily and that they will have to drastically change their lifestyle. It is possible, though, to make a few simple changes that can start to make a positive impact to our daily eating habits.

Initially, you will need to be very careful when food shopping that you don’t automatically put things in your shopping cart that you no longer want to eat. For instance, most probably you have never checked the box of your favorite cereal to find out how much sugar it contains. Consuming a bowl of oatmeal will give you the energy to face the day while protecting your heart at the same time. Add fruits or spices to improve how the oatmeal tastes and now you have a breakfast that can become a normal part of your new healthy eating plan.

Evidently, it’s not at all hard to start integrating healthy eating into your daily lifestyle.

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 do that.

The ingredients needed to cook Butternut Squash Hash N' Eggs:
  1. You need bulk pork or turkey breakfast sausage
  2. Take yellow onion - finely chopped (optional)
  3. Use butternut squash - cut into half inch cubes
  4. Get eggs (egg whites only may be used for lower cholesterol)
  5. Provide salt and pepper to taste
  6. You need 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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