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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 Make Healthy Eating A Part of Your Day-To-Day Life.

Healthy eating is now a good deal more popular than it used to be and rightfully so. There are numerous illnesses associated with a poor diet and there is a cost to the overall economy as people suffer from diseases such as heart disease and high blood pressure. There are more and more efforts to try to get us to follow a healthier way of living and still it is also easier than ever to rely on fast, convenient food that is not good for our health. In all likelihood, 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 way of life. It is possible, however, to make a few simple changes that can start to make a good impact on our everyday eating habits.

You can make similar modifications with the oils that you use for cooking your food. Olive oil contains monounsaturated fat which can help to reduce bad cholesterol. It is also a rich source of Vitamin E which has numerous benefits and is also good for your skin. Even though you may already eat lots of fruits and veggies, you may want to consider how fresh they are. If at all possible, try buying organic produce that has not been sprayed with harmful pesticides. Searching for a local supplier of fresh fruits and veggies will give you the option of eating foods that still have most of the nutrients which are oftentimes lost when produce has been kept in storage before it is sold.

As you can see, it is not difficult to start making healthy eating a part of your daily lifestyle.

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

The ingredients needed to prepare Butternut Squash Hash N' Eggs:
  1. Provide 1 lb bulk pork or turkey breakfast sausage
  2. Prepare 1/2 yellow onion - finely chopped (optional)
  3. You need 12 oz butternut squash - cut into half inch cubes
  4. Get 4 large eggs (egg whites only may be used for lower cholesterol)
  5. You need 1 salt and pepper to taste
  6. You need 1/2 tsp 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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