The ultimate fall and winter brunch! Ready in less than 30 minutes, this butternut squash hash with eggs is easy to whip up and perfect for the holidays!

Get ready, friends. This is about to become your new favorite brunch meal!

Sweet caramelized butternut squash, savory umami mushrooms, holiday flavors like sage and thyme, and delicious and nutritious eggs, this meal has it ALL.

It’s perfect for breakfast, brunch, or dinner, especially in the fall and winter months when butternut squash is in season.

I also think this would be perfect as part of a holiday brunch or breakfast!

Ready in less than 30 minutes, this dish is super easy to whip up in the cast iron!

Ingredients You’ll Need

Notes on Ingredients

Onion: I used yellow onion, which is my default when sautéing for aromatics and flavor.

Butternut squash: I purchased precut or diced squash for this recipe as a time saver but if you’re using the whole squash, look for 1.5-2 lb squash (2 lbs yields about 3 cups chopped and you’ll only need 2 cups for this recipe).

Eggs: I used large eggs for this recipe

Mushrooms: I like using mushrooms here because it provides a meaty-like texture and flavor from the umami. If you don’t like mushrooms, you can use a different vegetable that strikes your fancy instead but consider sprinkling some parmesan cheese on top to give it that umami savory flavor.

How to Make Butternut Squash Hash

This dish is super easy to make in less than 30 minutes!

First, you’ll start by chopping all the veggies. If you want a time-saver, purchase precut or chopped butternut squash and sliced mushrooms.

Then, you’ll sauté the butternut squash in a cast iron pan. I love using the cast iron pan for hash because it’s well seasoned (basically nonstick) and allows you to get that crispy texture you want in a hash.

Once the squash has started to brown (about five minutes), you’ll add the mushrooms and onions to sauté for about another five minutes or until mushrooms have browned and onions are translucent. Stir in thyme and sage, until your kitchen starts to smell like Christmas (about 1 minute).

Then make four little wells in the squash mixture, turn the heat down to low, and crack eggs into each of the wells. Cover the pan and let eggs cook until the egg whites set (about 7-10 minutes).

Season with salt and pepper and garnish with more herbs over top!

Eggs are Nutritious!

As a registered dietitian, I love eggs for being a nutrient-packed source of protein. The egg yolk contains high amounts of vitamins A, D, E, K, B1, B2, B5, B6, B9, and B12, while egg white packs in high amounts of vitamins B2, B3, and B5 but also significant amounts of vitamins B1, B6, B8, B9, and B12.

They’re also rich in phosphorus, calcium, potassium, and contain copper, iron, magnesium, manganese, selenium, and zinc.

Worried about the cholesterol in eggs? The 2019 Report Science Advisory: Dietary Cholesterol and Cardiovascular Risk by The American Heart Association stated that healthy individuals can include up to a whole egg or equivalent daily!

What to Pair With

I served this with some whole-wheat toast but you could also serve it with some fruit on the side, a side of meat, or any other brunch goodies like muffins, bagels, etc.!

Or try one of these recipes:

Oat Flour Banana Bread

Pomegranate Smoothie

Apple Pie Baked Oatmeal

For more butternut squash inspiration, check out my other recipes below!

Instant Pot Butternut Squash Risotto

Whole Wheat Butternut Squash Waffles

Butternut Squash and Brussels Sprouts Naan Pizza

Instant Pot Butternut Squash Mac N Cheese

If you like this recipe, please be sure to give it a 5 star rating below. If you make it, share it on instagram and tag me @karalydonrd and I’ll re-share it with my followers! If you want to save this recipe for later, be sure to pin it on Pinterest!

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Quick Butternut Squash Hash with Eggs

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(3 votes, average: 5.00 out of 5)
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5 from 3 reviews

• Author: Kara Lydon, RD, LDN
• Total Time: 25 minutes
• Yield: 2–4 servings 1x
• Diet: Vegetarian

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Description

The ultimate fall and winter brunch! Ready in less than 30 minutes, this butternut squash hash with eggs is easy to whip up and perfect for the holidays!

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Ingredients

Scale 1x2x3x

• 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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Instructions

1. In a cast iron (or nonstick) pan, heat oil over medium heat.
2. Add butternut squash and sauté until slightly browned, stirring occasionally, about 5 minutes.
3. Add onion and mushrooms and sauté until mushrooms are browned and onions translucent, about 5 minutes. Season with salt and pepper, to taste.
4. Stir in thyme and sage and cook until fragrant, about 1 minute.
5. Turn down heat to low. Using the back of a wooden spoon, create 4 small wells in the hash. Crack an egg into each of the wells.
6. Cover the pan and cook until egg whites are set, about 7-10 minutes.
7. Season with additional salt and pepper, to taste.
8. Optional: garnish with extra chopped herbs.

Notes

1. I love using the cast iron pan for hash because it’s well seasoned (basically nonstick) and allows you to get that crispy texture you want in a hash but if you don’t have one you can use a nonstick pan. I would stay away from stainless steel because the hash will be more likely to stick to the pan.
2. If you don’t like mushrooms, you can use a different vegetable that strikes your fancy instead! I like using mushrooms here because it provides a meaty-like texture and flavor from the umami. If you use a different vegetable, consider sprinkling some parmesan cheese on top to give it that umami savory flavor.
3. I served this with some whole-wheat toast but you could also serve it with some fruit on the side, a side of meat, or any other brunch goodies like muffins, bagels, etc.!

• Prep Time: 5 minutes
• Cook Time: 20 minutes
• Category: Breakfast
• Method: Cast Iron
• Cuisine: Brunch