Butternut Squash Breakfast Hash
A hearty, flavorful breakfast hash combining roasted butternut squash, turkey sausage, spinach, and eggs, cooked in one skillet for a quick and nourishing meal.
Equipment
- 1 Cast iron skillet (10-12 inches)
- 1 Chef’s knife
- 1 silicone spatula
- Measuring Spoons (set)
- Oven-safe lid or baking dish (optional)
Ingredients
- 2 tablespoons avocado oil
- 2 cups butternut squash peeled and cut into 1/2-inch cubes
- ½ medium yellow onion finely chopped
- 6 cooked turkey sausage links sliced into rounds
- ½ tablespoon fresh garlic minced
- 1 tablespoon fresh thyme leaves finely chopped
- 2 cups fresh spinach roughly chopped
- 4 large eggs
- Salt to taste
- Freshly ground black pepper to taste
Instructions
- Warm the Skillet and Add Oil: Place a 10-12 inch cast iron skillet over medium-high heat. Once hot, pour in the avocado oil and swirl it to coat the bottom evenly. Let the oil heat until it releases a subtle aroma but doesn’t smoke.
- Sauté the Butternut Squash: Add the cubed butternut squash to the skillet. Stir frequently to ensure the cubes cook evenly and develop a tender, slightly caramelized exterior. This should take about 5 minutes.
- Cook the Onion Until Soft: Add the chopped onion to the skillet with the squash. Continue to sauté both ingredients together, stirring occasionally, until the onion becomes translucent and tender, about 5 more minutes.
- Incorporate Sausage and Aromatics: Stir in the sliced turkey sausage, minced garlic, and fresh thyme. Cook for an additional 1-2 minutes, allowing the garlic and herbs to infuse their flavors into the hash while the sausage warms through.
- Wilt the Spinach: Add the chopped spinach to the skillet. Cook, stirring gently, until the spinach has wilted completely, roughly 3-5 minutes.
- Add Eggs and Finish Cooking: Using a spoon, create four small indentations (“nests”) evenly spaced in the hash. Crack one egg into each nest carefully. For baked eggs, transfer the skillet to a preheated oven at 350ºF and cook for 15-20 minutes until eggs are set to your liking. Alternatively, cover the skillet on the stovetop, reduce heat to low-medium, and cook for 7-10 minutes until eggs reach desired doneness.
- Season and Serve: Remove the skillet from heat. Sprinkle with salt and freshly ground black pepper to taste. Serve warm and enjoy your hearty breakfast!
Notes
- Butternut Squash Prep: To save time, you can use pre-cut butternut squash from the store. Just ensure cubes are roughly uniform for even cooking.
- Turkey Sausage Variations: Swap turkey sausage for chicken sausage or plant-based sausage to suit dietary preferences.
- Egg Cooking Options: Baking the eggs produces a tender, evenly cooked result, while stovetop cooking keeps the yolks creamier—choose based on your preference.
- Make It Ahead: Prepare the hash (without eggs) the night before and reheat in the morning. Add fresh eggs when ready to serve for a quick breakfast.
- Spice it Up: Add a pinch of smoked paprika or red pepper flakes with the garlic for a spicy twist.
