Butternut Squash Breakfast Hash
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Ingredients
1 large butternut squash, peeled, seeded, and diced
2 TBSP olive oil
1 lb pork sausage, no added sugars
1 tsp chili powder
1 tsp cumin
½ tsp paprika
1 tsp salt
½ tsp pepper
2 red bell peppers, diced
1 onion, yellow or white, chopped
2 cloves garlic, minced
4 eggs
2 green onions, sliced
parsley, chopped, for garnish (optional)
1 large butternut squash, peeled, seeded, and diced
2 TBSP (30 ml) olive oil
454 grams pork sausage, no added sugars
1 tsp (5 ml) chili powder
1 tsp (5 ml) cumin
½ tsp (2.5 ml) paprika
1 tsp (5 ml) salt
½ tsp (2.5 ml) pepper
2 red bell peppers, diced
1 onion, yellow or white, chopped
2 cloves garlic, minced
4 eggs
2 green onions, sliced
parsley, chopped, for garnish (optional)
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Instructions
- Preheat the oven to 400°F (204°C).
- Gather and prep ingredients.
- In a large bowl toss butternut squash and olive oil.
- Turn out onto a sheet tray in a single layer, bake for 20-25 minutes or until tender.
- Remove from the oven and set aside.
- While the squash is roasting, heat your cast iron pan over medium heat.
- Add in sausage and brown.
- Add in all seasonings and continue to sauté until the sausage is cooked through.
- Once cooked, remove from the cast iron pan and set aside.
- Now add in bell peppers and sauté for 4-5 minutes or until they begin to soften.
- At this time, add in onion and garlic. Continue to cook for 5-6 more minutes or until the onion becomes translucent.
- Add in your roasted butternut squash and sausage.
- Stir to evenly distribute.
- Now we will make 4 wells for our eggs.
- Once the wells are made, add in one egg per well, and return to the oven for 10-12 minutes, or until desired doneness for eggs has been reached.
- Remove from the oven and top with green onions and parsley.
- Serve immediately and enjoy!
Nutritional Info
Storage
Notes
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