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.
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.
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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