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.
Get ready for your new favorite breakfast: butternut squash hash. But, confession: I tried butternut squash for the first time last week.
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 tried 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. Do 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 that’s certainly not true. 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.
BUTTERNUT SQUASH HASH INGREDIENTS
- butternut squash
- shallot (or sub onion)
- goat cheese
HOW TO MAKE BUTTERNUT SQUASH HASH
This is the easy part! A hash is simply a mixture of a ton of different ingredients in one pan. I love my cast iron skillet so that’s what I used, but any heavy-duty or large skillet will work. You’ll want to cook up the apples and squash first, then add the bacon and spinach and last, you’ll add the eggs in the middle. The best part is that you can eat this meal right out of the skillet! One skillet meals mean less dishes, and I’m all about that.
HEALTHY BUTTERNUT SQUASH RECIPES:
Butternut Squash Hash
- 2 tbsp shallot approx. 1/2 of a shallot, minced*
- 2 cups diced butternut squash
- 1/2 apple diced
- 2 slices bacon chopped into bite-size pieces
- 2 handfuls spinach
- 3 eggs
- 2 tbsp crumbled goat 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.