Butternut Squash Hash with Eggs | Kara Lydon
Ready in less than 30 minutes, this butternut squash hash with eggs is easy to whip up and perfect for the holiday fall or winter brunch.
Ingredients
- 1 tablespoon olive oil
- 2 cups cubed butternut squash (1/2 inch-cubes)
- 1 small or 1/2 medium to large onion, diced (about 1 cup diced)
- 1 1/2 cups sliced mushrooms, roughly chopped (about 5 large mushrooms)
- Salt and pepper
- 1 tablespoon chopped thyme
- 1 tablespoon chopped sage
- 4 eggs
- Optional: extra herbs for garnish
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