Butternut Squash Breakfast Hash

Butternut Squash Breakfast Hash
  • Sumo

I’ve made something very similar to this before, only I used sweet potato instead of butternut squash. I needed to use up my last butternut squash of the year. It was a toss up between this recipe and this old favorite (which you can view and learn how to roast your squash with step by step instructions).

We totally enjoyed this and it kept us satisfied until lunchtime. We topped it with a few fried eggs 🙂

 

 

Breakfast Hash

Breakfast Hash

Ingredients

  • 1 medium size butternut squash, roasted ahead and diced (see this for how to roast it)
  • bacon, amount is up to you! We used 8 thin slices, cooked and chopped
  • 1 apple, diced (I used a green one)
  • 1 spring onion, chopped
  • 1/4 cup pecan nuts, chopped
  • salt and pepper to taste

Instructions

  1. Cook the bacon in a frying pan until it’s as crispy as you like it. Remove it from the pan and set aside, but leave the grease in the pan.
  2. Add the diced butternut squash and chopped apple into the bacon grease and cook over medium heat until warm and until the apple starts to soften a bit (but you don’t want it to get mushy).
  3. Chop up the cooked bacon and add it back to the pan along with the chopped spring onions. Stir and cook until it’s all heated through.
  4. Toss in the chopped pecans and salt and pepper to taste.
  5. We topped our hash with fried eggs

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Butternut Squash Breakfast Hash

Ingredients

  • 1 medium size butternut squash, roasted ahead and diced
  • bacon, amount is up to you! We used 8 thin slices, cooked and chopped
  • 1 apple, diced (I used a green one)
  • 1 spring onion, chopped
  • 1/4 cup pecan nuts, chopped
  • salt and pepper to taste

Instructions

  1. Cook the bacon in a frying pan until it's as crispy as you like it. Remove it from the pan and set aside, but leave the grease in the pan.
  2. Add the diced butternut squash and chopped apple into the bacon grease and cook over medium heat until warm and until the apple starts to soften a bit (but you don't want it to get mushy).
  3. Chop up the cooked bacon and add it back to the pan along with the chopped spring onions. Stir and cook until it's all heated through.
  4. Toss in the chopped pecans and salt and pepper to taste.
  5. We topped our hash with fried eggs.
http://swisspaleo.ch/butternut-squash-breakfast-hash/

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