Butternut Squash Breakfast Hash

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This bright, colorful, and protein-packed hash is one of my all-time favorite brunch dishes! One pan, easy to make, and always a crowd favorite, this dish is perfect for weekend entertaining and family brunch alike. Sweet butternut squash, red bell pepper, and caramelized onions are the perfect complement to the kick of spice, rich sausage, and perfectly over easy eggs. All topped with fresh green onion and parsley it’s an instant colorful classic that will make you want seconds! If you need to save time, you can always purchase butternut squash that is already cut into cubes. Be sure to purchase ground pork that has no other added SCD illegal ingredients including sugar. You can also sub out the pork for ground turkey, chicken, or beef. Getting vegetables in for breakfast or brunch has never been easier or tasted so good! Don’t just take my word for it, try it for yourself today!

                                

Butternut Squash Breakfast Hash

Serves 4
Prep: 30 min
Cooking: 25 min
Total: 55 min 
Beginner

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)

  Method Of Prep:

  1. Gather and prep ingredients.
  2. Preheat the oven to 400°F.
  3. In a large bowl toss butternut squash and olive oil.
  4. Turn out onto a sheet tray in a single layer, bake for 20-25 minutes or until tender.
  5. Remove from the oven and set aside.
  6. While the squash is roasting, heat your cast iron pan over medium heat.
  7. Add in sausage and brown.
  8. Add in all seasonings and continue to sauté until the sausage is cooked through.
  9. Once cooked, remove from the cast iron pan and set aside.
  10. Now add in bell peppers and sauté for 4-5 minutes or until they begin to soften.
  11. At this time, add in onion and garlic. Continue to cook for 5-6 more minutes or until the onion becomes translucent.
  12. Add in your roasted butternut squash and sausage.
  13. Stir to evenly distribute.
  14. Now we will make 4 wells for our eggs.
  15. 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.
  16. Remove from the oven and top with green onions and parsley.
  17. Serve immediately and enjoy!

              

Nutrition Facts: 
Calories- 481
Carbs- 24 g
Fat- 22.7 g
Protein- 28.1 g