Butternut Squash Hash with Poached Egg: simple and fresh ingredients are used to make this quick breakfast or brunch entree!
Butternut squash is probably one of my favorite veggies to eat during the winter months, and it’s super convenient to cook too, especially since several stores now provide it seeded and cut up! It seems a bit indulgent and somewhat lazy to buy squash diced, but until I get a sous-chef to do some of the prep work, there will be times that I will take advantage of the benefit of having it chopped in advance!
This recipe is the basis for a tasty, sweet, and nutty Butternut Squash Hash. Simple ingredients intensifies the natural flavors by sautéing the squash in some olive oil. I completed this meal by following Alton Brown’s direction on how to make perfect poached egg, which ends up being like a sauce over the vegetables once the yolk is broken!
Feel free to mix in additional savory spices like thyme or rosemary or sweeten up the dish with cinnamon and allspice. Use this recipe as the canvas and add some of your favorite ingredients like diced apples, cranberries or sausage.
Toast up some English muffins and you have a delicious and satisfying meal!
- 3 cups diced butternut squash
- ⅓ cup onion, diced
- ⅓ cup red bell pepper, diced
- 1 tablespoon extra virgin olive oil
- ¼ teaspoon salt
- pepper to taste
- 1 teaspoon fresh basil, chopped
- 2 eggs, poached
- In a medium bowl pour olive oil over the diced squash, onion and bell pepper. Mix until coated. In a medium-high large skillet add butternut squash mix add salt. Saute until squash can be pierced easily with a fork (3-5 minutes depending on the thickness). Remove from heat and add pepper and basil. Serve with a poached egg.
You also make like this creamy Butternut Apple soup!