Basic Butternut Squash Hash with Poached Eggs

Butternut Squash Hash with Poached Egg: simple and fresh ingredients are used to make this quick breakfast or brunch entree!

Butternut Squash Hash with Poached Eggs - The Foodie Affair

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!

Butternut Squash Hash with Poached Eggs - The Foodie Affair

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!

Butternut Squash Hash with Poached Eggs - The Foodie Affair
Butternut Squash Hash with Poached Eggs on a white plate

Butternut Squash Hash

Chunks of butternut squash sautéed like potatoes for a breakfast hash. Add a poached egg for a complete meal.
5 from 2 votes
Print Pin Rate
Course: Breakfast
Cuisine: American
Keyword: breakfast, brunch, butternut, squash, vegetable, vegetarian
Prep Time: 10 minutes
Cook Time: 8 minutes
Total Time: 18 minutes
Servings: 2 Servings
Calories: 280kcal
Author: Sandra @ The Foodie Affair


  • 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


  • 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.


Serving: 1g | Calories: 280kcal | Carbohydrates: 39g | Protein: 10g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 9g | Cholesterol: 186mg | Sodium: 350mg | Fiber: 11g | Sugar: 9g


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!

Butternut Squash Hash with Poached Eggs - The Foodie Affair
Hugs Sandra Signature

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  1. This Butternut squash hash is a great side dish for many meals. I enjoying using butternut squash for making healthy and heartier dishes.

  2. I adore hash, and I have yet to try it with butternut – great idea! Topping with a poached or overeasy egg to use that yolk as a sauce is always amazing.