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!butternut squash hash with four sunny side up eggs in a skillet with plate of toast next to it This post is sponsored by the Egg Nutrition Center. Thanks for supporting the brands and organizations that make TFD possible. As always, opinions are my own!

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

onions, butternut squash, eggs, mushrooms, thyme, sage, and olive oil separated in bowls across counter top

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

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!

butternut squash, mushrooms, and onions laid out in skillet showing before and after they are cooked

Butternut Squash Hash FAQ’s

What should I do if I don’t have a cast iron pan?

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.

I don’t like mushrooms. Is there a substitute I can use?

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.

Why include eggs in the hash?

Eggs help to make this dish more filling, satisfying, and nourishing! Eggs are a naturally nutrient rich choice providing a good or excellent source of eight essential nutrients: vitamin B12, biotin, iodine, selenium, choline, riboflavin, pantothenic acid, and protein.

As we await the final recommendations for the 2020-2025 Dietary Guidelines for Americans from the United States Department of Agriculture (USDA) and Department of Health and Human Services (HHS), we can look to the 2020 Scientific Report from the Dietary Guidelines Advisory Committee (DGAC), which was released this summer. 

In the report, eggs were highlighted as a nutritional powerhouse that contribute to health and wellbeing at every age and life stage, providing critical nutrients including protein, choline, riboflavin (vitamin B2), vitamin B12, biotin (B7), pantothenic acid (B5), iodine and selenium, which are valuable for supporting muscle and bone health, brain development and more. The Advisory Committee also noted eggs are a source of vitamin D, a nutrient of public health concern because it is under-consumed by all Americans.

four sunny side up eggs in a skillet with butternut squash hash

But what about the cholesterol in egg yolks?

The 2015 DGAC removed cholesterol from the list of nutrients of public health concern, and this remained unchanged in the 2020 DGAC Scientific Report. Plus, in 2019, the American Heart Association Science Advisory recommended that rather than placing specific limitations on cholesterol, providing guidance on overall dietary patterns is more likely to improve diet quality and promote cardiovascular health. The Advisory also stated that an egg a day fits into a heart-healthy diet pattern, and older individuals and vegetarians may benefit from having even more eggs.

What should I serve this 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.!

fork resting on a plate with sunny side up egg and butternut squash hash

For more holiday brunch inspiration, check out my recipes below!

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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Butternut Squash Hash


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  • Author: Kara @ The Foodie Dietitian
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: 2-4 servings 1x
  • Diet: Vegetarian

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!


Scale

Ingredients

  • 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

Instructions

  1. In a cast iron 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.!
  • Category: Breakfast
  • Method: Cast Iron
  • Cuisine: Brunch

Keywords: butternut squash hash, butternut squash hash with eggs, vegetarian butternut squash hash, holiday hash

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2 Comments

  1. This is absolutely delicious. We had this last night and my family enjoyed it. Thank you so much for sharing. Can’t wait to prepare this again.