Enjoy a healthy butternut squash hash for breakfast! Filled with squash, bacon and eggs, it only requires ONE dish and is ready in under 20 minutes.
I must confess….I tried butternut squash for the first time last week. I KNOW, I’m totally with it.
Last year I tried spaghetti squash, so I thought it’d be fitting to try butternut squash and acorn squash this year (we’ll talk about acorn squash another day though).
Besides the fact that everyone always talks about butternut squash this time of year, I finally got around to trying it because I saw a few people cooking with it and talking about the pre-cut kind you can buy at Trader Joe’s (and probably other stores as well). SOLD, easy peasy. I originally roasted it with olive oil, salt and pepper to see what it tasted like, and I don’t know if you agree or not, but it kind of reminded me of….potatoes. Roasted potatoes. Obviously not the same—definitely more squash-like—but similar. Weird? You agree?
Sometimes I feel like food bloggers are expected to know everything about ALL THE FOODS, and I can’t speak for everyone but… we don’t. I don’t. I’m constantly going outside of my “food comfort zone” to try new things and come up with new creations, and I’d say that’s the exciting part of the job. But, don’t think I’m suddenly a butternut squash expert now, ya know? I bought pre-cut squash for goodness sake. It’s fun to learn and it’s fun to experiment and that’s exactly how this recipe was created. A little bit of this, a little bit of that.
A few days after I tried said butternut squash, I ran into my friend at the barre studio and she said, “make something with butternut squash for your blog.. I need a recipe”, so that’s exactly what I did. This butternut squash hash is p-p-p-perfect for fall and pretty quick to make too. Into the skillet goes shallot (or you can use onion—whatever you have on hand), butternut squash, apple, bacon, spinach and, last but certainly not least, EGGS. What’s a savory breakfast without eggs anyway? Oh! And goat cheese. Whatever you do, do NOT forget the goat cheese (for obvious reasons). Stir everything around, cook it ’til it’s soft and then you DEVOUR IT straight from the skillet like a boss.
Yes, like a boss. Eat up, friends!
- 2 tbsp shallot (approx. ½ of a shallot, minced)*
- 2 cups diced butternut squash
- ½ apple, diced
- 2 slices bacon, chopped into bite-size pieces
- 2 handfuls spinach
- 3 eggs
- 2 tbsp crumbled coat cheese
- Black pepper to taste
- Heat a bit of olive oil or butter in a nonstick skillet over medium heat; add shallots and stir occasionally for 3-5 minutes.
- Next, place butternut squash and apple to the skillet and stir occasionally for 5-7 minutes; add bacon and spinach.
- Turn heat from medium to low-medium and allow vegetables to cook for at least 5 more minutes or until the squash and apple are soft.
- Use a spatula to create three holes in the mixture. Place a small amount of olive oil in each hole before cracking an egg into each one. Cook the egg on one side before carefully flipping them over to cook on the other side. Ideally, the egg whites will be cooked and the yolk will still be runny.
- Remove mixture from heat and sprinkle it with goat cheese and pepper.