Butternut Squash Hash with Fried Egg
A quick and nourishing breakfast or brunch, this butternut squash hash combines roasted squash, sautéed mushrooms, and perfectly cooked eggs. Packed with fiber, protein, and plant-based goodness, it’s ready in under 30 minutes and perfect for a cozy morning or meal prep.
Equipment
- 1 tablespoon olive oil
- 1 cast iron or nonstick skillet
Ingredients
- 1 tablespoon olive oil
- 2 cups butternut squash peeled and cubed (½-inch cubes)
- 1 small or ½ medium-large onion diced (~1 cup)
- 1½ cups mushrooms sliced and roughly chopped (~5 large mushrooms)
- Salt to taste
- Pepper to taste
- 1 tablespoon fresh thyme chopped
- 1 tablespoon fresh sage chopped
- 4 large eggs
- Optional: extra fresh herbs for garnish
Instructions
- Heat the Pan and Oil: Start by placing a cast iron or nonstick skillet over medium heat. Allow the pan to warm up for about 1-2 minutes, which helps ensure even cooking and prevents sticking. Add 1 tablespoon of olive oil, swirling the pan gently so the oil coats the bottom evenly. Heating the oil properly before adding vegetables ensures they sauté instead of steam, giving a nice caramelized flavor.
- Cook the Butternut Squash: Add 2 cups of peeled and cubed butternut squash to the heated pan.Spread the cubes evenly so each piece touches the pan. Let the squash cook undisturbed for 2-3 minutes to get a slight browning on the bottom, then stir occasionally for another 3-5 minutes. Cook until the squash is tender but still holds its shape, with lightly caramelized edges that add natural sweetness and depth.
- Sauté the Onion: Add 1 small (or ½ medium-large) diced onion to the pan with the squash. Stir well to combine. Continue cooking over medium heat for 3-4 minutes until the onions become soft, translucent, and slightly golden. This step adds a sweet and savory base flavor that complements the squash perfectly.
- Cook the Mushrooms: Add 1½ cups of sliced mushrooms to the pan. Stir to combine with the squash and onions. Let the mushrooms cook for 5-6 minutes, stirring occasionally, until they release their moisture and become tender with browned edges. Mushrooms add a rich, umami flavor, giving the hash a meaty texture without using meat.
- Season the Vegetables: Sprinkle salt and freshly ground black pepper over the mixture to taste. Add 1 tablespoon chopped thyme and 1 tablespoon chopped sage, stirring well to coat the vegetables evenly. Let the herbs cook for about 1 minute, releasing their aroma and infusing the hash with warm, savory flavors.
- Prepare the Egg Wells: Reduce the heat to low. Using the back of a wooden spoon, gently create four small wells in the vegetable mixture. Make sure each well is deep enough to hold an egg without spilling over. This step ensures that the eggs cook evenly and stay beautifully nestled in the hash.
- Add the Eggs: Carefully crack one egg into each well, keeping the yolks intact. This step requires a gentle hand, especially if you prefer sunny-side-up eggs with runny yolks. Avoid overcrowding the pan to ensure each egg cooks properly.
- Cover and Cook the Eggs: Place a lid over the skillet and cook for 7-10 minutes on low heat. The egg whites should be fully set while the yolks remain soft and slightly runny. For firmer yolks, extend the cooking time by 1-2 minutes. Covering the pan creates a gentle steam that cooks the eggs evenly without overcooking the vegetables.
- Final Seasoning and Herbs: Once the eggs are cooked to your preference, season the hash lightly with additional salt and pepper if needed. Optionally, sprinkle extra fresh herbs on top for a burst of color and flavor. This step enhances the aroma and presentation, making the dish look as delicious as it tastes.
- Serve and Enjoy: Use a spatula to carefully lift portions of the hash with eggs onto plates. Serve immediately with sides such as whole-grain toast, fresh fruit, or a light salad for a complete brunch. This hearty dish is perfect for everyday breakfasts, meal prep, or festive gatherings. Enjoy the satisfying combination of sweet squash, earthy mushrooms, savory herbs, and perfectly cooked eggs.
Notes
- For the best texture and flavor, use a well-seasoned cast iron skillet. If unavailable, a nonstick pan works well, but avoid stainless steel as the squash may stick.
- Cubing the squash evenly (about ½-inch pieces) ensures all pieces cook uniformly.
- Mushrooms provide a rich umami taste, but you can substitute with zucchini, bell peppers, or spinach for variation.
- Fresh herbs like thyme and sage elevate the dish with warm, earthy notes, but dried herbs can be used in a pinch—just reduce the amount slightly.
- The eggs can be cooked to your preference: soft, medium, or fully set. Covering the pan ensures even cooking without overcooking the vegetables.
- This recipe is versatile: serve as a hearty breakfast, brunch centerpiece, or light dinner. It pairs well with toast, fruit, or a simple green salad.
