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
- 1/3 cup onion, diced
- 1/3 cup red bell pepper, diced
- 1 tablespoon extra virgin olive oil
- 1/4 teaspoon salt
- pepper to taste
- 1 teaspoon fresh basil, chopped
- 2 eggs, poached
Nutrition Information:Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 280Total Fat: 12gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 186mgSodium: 350mgCarbohydrates: 39gFiber: 11gSugar: 9gProtein: 10g
Please note that the nutritional information provided are guidelines and may vary based on the brand of products used. For your specific nutritional goals use My Fitness Pal or Verywell Fit recipe calculators. All content within this site is not intended as medical diagnosis or treatment and should not be considered a substitute for professional medical expertise.
You also make like this creamy Butternut Apple soup!