Start your morning with this Butternut Squash Breakfast Hash tossed with diced apples, crispy bacon, freshly chopped herbs and topped with fried eggs for one tasty breakfast everyone will love!
Our garden did exceptionally well this summer. And while it wasn’t the largest garden it was out of control producing some big veggies. I had or actually I should say still have huge zucchini and summer squash coming out of my ears. We also had mounds and mounds of tomatoes, peppers and cucumbers. The one thing I was most excited for was the butternut squash and boy did it do well!
I have to give most if not all of the credit to Mr. Mother Thyme. He planted the garden with my son and he was mostly in charge of it. I usually take charge of the herb garden (obviously with a blog name like Mother Thyme) while he handles the veggie garden. I told him I wanted butternut squash and I certainly got it!
If you follow me on Instagram (which I hope you do, wink wink!) the other day I posted an Instagram story about my butternut squash haul. As you can imagine I’m one happy girl! One of my absolute favorite recipes to make with butternut squash is soup. Butternut squash soup is a big bowl of creamy comfort food perfect for a chilly day. I love snuggling up with a warm bowl of it! I have several butternut squash soup recipes including Roasted Butternut Squash Soup (a personal fave!), Thai Coconut Curry Butternut Squash Soup and Coconut, Ginger and Butternut Squash Soup. So if you’re looking for some tasty butternut squash soup recipes you need to check those out! As tempted as I was to create another butternut squash soup recipe for ya’ll I couldn’t resist branching out a little bit and creating some new ones including this Butternut Squash Breakfast Hash which I have to say I’m a little in love with! If I wasn’t such a smoothie nut for breakfast I’d probably eat this every morning! Even though I’m calling this breakfast hash this is definitely a winner for dinner too or skip the fried eggs and try the hash as a tasty side dish!
More About This Recipe
So let’s chat more about this hash. Aside from it being totally scrumptious it’s all made in one skillet! The combination of the butternut squash with the apples and bacon is full of flavor with every bite! It takes roughly 30 minutes to make this dish but it’s not 30 minutes of hands on time. It’s mostly give it a stir here and there while it’s cooking.
Before cooking I like to get everything prepped. I dice up a half of onion either white, yellow or sweet, peel a butternut squash, about a medium size one will yield the 3 cups needed. Once peeled cut in a half, remove the seeds the cut it up into about 1 inch cubes. The smaller the cubes the quicker it will cook but you don’t want the cubes too small. About 1 inch is a good size. Next peel and dice up an apple, any kind you have on hand should do and chop up 4 slices of bacon. You’ll also need a few fresh sage leaves finely chopped which adds a nice flavor to the overall dish so don’t skip it! Aside from that you’ll just need salt, pepper and 3 or 4 eggs and you’re ready to start cooking!
I like to do this in stages beginning with the bacon. Add the chopped bacon to a hot cast iron skillet over medium heat. If you don’t have a cast iron skillet no worries any big skillet will do. Cook the bacon, stirring occasionally until nice and crispy. I like crispy bacon so I let it cook for about 7-8 minutes. Drain the grease from the bacon halfway through reserving about 1 teaspoon. Once the bacon is cooked transfer it to a paper towel lined plate and remove any more excess bacon grease. Leave about a teaspoon of grease in the pan or use some of the grease you drained out. Next add the remaining ingredients including the sage. Season well with salt. Cook still on medium-high heat for 3 or 4 minutes then reduce to medium heat. Cook for about 15-18 minutes, stirring occasionally until the butternut squash is nice and tender. The time it takes really depends on how much your chunks are. The smaller the chunks of butternut squash the quicker it will cook. I also like to not stir as often so it browns nicely on one or two sides.
Once the butternut squash hash is done season it more with salt and pepper to taste and add a little extra sprinkle of sage. Now you’re ready to dig in or you can add my favorite part, the fried egg. Two ways you can do this. Either make a well in between the hash in 3 or 4 parts of the skillet, crack your egg in those little pockets and let the eggs cook right in the same skillet or break out another skillet and fry up some eggs and carefully add them to the top of the hash. Your choice! Personally I’d skip having to clean an extra pan and cook the eggs right in the same pan.
Whether you serve this as a side dish or topped with some runny eggs this will definitely become a breakfast favorite this fall!
- 4 slices of thick cut bacon, cut lengthwise and chopped
- 3 cups chopped butternut squash (about 1 inch cubes)
- ½ white, yellow or sweet onion, diced
- 1 apple, peeled and diced
- 1 teaspoon finely chopped sage
- Salt and pepper
- 3 or 4 large eggs, optional
- Preheat a large cast iron skillet or large skillet over medium high heat.
- Add bacon and cook stirring occasionally until nice and crispy, about 7-8 minutes.
- Remove bacon from skillet and transfer to a paper towel lined plate.
- Drain any excess grease reserving about a teaspoon in the skillet.
- Add squash, onion, apple and sage, season lightly with a pinch of salt and pepper and cook for 2-3 minutes.
- Reduce heat to medium and continue to cook stirring occasionally for 15-20 minutes longer until squash is nice and tender.
- Try not to stir too often so some of the squash gets a little browned and crispy on one side.
- Stir in bacon and season again with another small pinch of salt,pepper and another little pinch of finely chopped sage to taste.
- To add eggs, cook them in a separate pan and carefully add on top of hash before serving or make a well between the hash in 3 or 4 spots in the skillet. Crack eggs into each well and cook right into the skillet.
- Season eggs with salt, pepper and a pinch of sage before serving.