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Butternut Squash Hash N' Eggs
Butternut Squash Hash N' Eggs

Before you jump to Butternut Squash Hash N' Eggs recipe, you may want to read this short interesting healthy tips about Easy Ways to Get Healthy.

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There are a whole lot of things that contribute to your getting healthy. Not all of them require fancy gym memberships or restricted diets. You can do little things each day to improve upon your health and lose weight. Being smart about the choices you make each day is a start. Getting as much physical exercise as possible is another factor. Remember: being healthy and balanced isn’t just about slimming down. You need your body to be powerful too.

We hope you got insight from reading it, now let’s go back to butternut squash hash n' eggs recipe. You can have butternut squash hash n' eggs using 6 ingredients and 8 steps. Here is how you do that.

The ingredients needed to cook Butternut Squash Hash N' Eggs:
  1. Prepare 1 lb bulk pork or turkey breakfast sausage
  2. You need 1/2 yellow onion - finely chopped (optional)
  3. Prepare 12 oz butternut squash - cut into half inch cubes
  4. You need 4 large eggs (egg whites only may be used for lower cholesterol)
  5. Get 1 salt and pepper to taste
  6. Prepare 1/2 tsp your favorite herb blend (I like Tastefully Simple's Spinach & Herb mix)
Instructions to make Butternut Squash Hash N' Eggs:
  1. Preheat oven to 350°F.
  2. Heat up an oven safe skillet over medium heat break up and cook breakfast sausage until browned and fat is rendered; about 8-10 minutes. Stir in chopped onions halfway through If desired. When sausage is done remove from skillet with a slotted spoon to a paper towel-lined plate in order to absorb excess fat. Pour off all but about 1 tbs of fat from the skillet.
  3. Still over medium heat add butternut squash to skillet. Add a pinch of salt and pepper, stir and spread out into a single layer. Cook until just tender, stirring occasionally and allowing it to cook long enough on each side to brown slightly. Over medium on my stove this took about another 8 minutes.
  4. Turn off heat. Add sausage back to pan, stir to combine smashing some of the squash pieces with the back of your spoon. Press down to distribute evenly in pan and flatten top. Then using the back of the spoon make 4 evenly distributed shallow wells in the hash mixture (not all the way to the bottom of the skillet).
  5. Carefully crack one egg into each well. Sprinkle just the eggs with a pinch of salt and pepper. Sprinkle the entire surface of the dish with your favorite herb mixture.
  6. Place in preheated oven uncovered. Bake until the eggs are as set as you'd like. In my oven that's about 10 minutes for runny yolks, 15 minutes for soft and 20 minutes for hard.
  7. When done remove from oven and let rest about 2 minutes before serving. Spoon out one egg with the hash surrounding it per person. Serve with whole wheat or multigrain toast and/or a cup of fresh fruit.
  8. Tip: For a great shortcut try to find fresh, precut butternut squash if possible. I found a 12 oz package of precut at my local grocery store for a reasonable price. Butternut squash was the ONLY ingredient and it worked great!

An easy veggie breakfast hash made leftover roasted zucchini and butternut squash topped with fried eggs. A perfect weekend or holiday brunch. Butternut squash is the base here, but as you can see I threw in zucchini, kale, and other veggies that I happened to have on hand. Top this sweet and spicy hash recipe with eggs for breakfast or fold it into tortillas for a taco with some sour cream and hot sauce on top and you've got dinner. Add butternut squash and onion to reserved skillet and cook over medium-high, adding more oil if needed and stirring occasionally, until.

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