Butternut Squash Hash with Eggs
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.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at karalydon.com.
Cooking tools:
- Cast iron skillet
- Nonstick skillet
- Chef's knife
- Cutting board
- Wooden spoon
- Stove
- Measuring cup
- Measuring spoon
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
- pepper
- 1 tablespoon chopped thyme
- 1 tablespoon chopped sage
- 4 eggs
- Optional: extra herbs for garnish
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