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Before you jump to Butternut Squash Hash N' Eggs recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Day-To-Day Life.
The benefits of healthy eating are today being given more attention than ever before and there are many reasons why this is so. There are a lot of diseases associated with a poor diet and there is a cost to the overall economy as people suffer from conditions such as heart disease and high blood pressure. While we’re incessantly being encouraged to stick with healthy eating habits, it is also easier than ever to depend on fast food and other convenience items that are not healthy for us. Most people typically assume that healthy diets call for much work and will significantly change the way they live and eat. Contrary to that information, people can alter their eating habits for the better by carrying out several small changes.
These sorts of changes are easy to accomplish with all sorts of foods and can apply to the oils you cook in and the spread you put on bread. Olive oil, for example, has monounsaturated fats which are known as the good fats that fight the effects of bad cholesterol. It also is a good source of vitamin E which is good for your skin, among other things. Even though you may already consume a great deal of fruits and veggies, you may want to consider how fresh they are. If you go for organic foods, you can avoid the problem of ingesting crops that may have been sprayed with deadly pesticides. You can be certain that you’re getting the most nutritional benefits from your fresh produce if you can locate a local supplier because you will be able to get the fruit when it is the freshest and ripest.
As you can see, it’s easy to begin integrating healthy eating into your daily routine.
We hope you got benefit from reading it, now let’s go back to butternut squash hash n' eggs recipe. You can cook butternut squash hash n' eggs using 6 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to cook Butternut Squash Hash N' Eggs:
- Use bulk pork or turkey breakfast sausage
- Provide yellow onion - finely chopped (optional)
- Prepare butternut squash - cut into half inch cubes
- Provide eggs (egg whites only may be used for lower cholesterol)
- Get salt and pepper to taste
- Get your favorite herb blend (I like Tastefully Simple's Spinach & Herb mix)
Instructions to make Butternut Squash Hash N' Eggs:
- Preheat oven to 350°F.
- Heat up an oven safe skillet over medium heat break up and cook breakfast sausage until browned and fat is rendered; about 8-10 minutes. Stir in chopped onions halfway through If desired. When sausage is done remove from skillet with a slotted spoon to a paper towel-lined plate in order to absorb excess fat. Pour off all but about 1 tbs of fat from the skillet.
- Still over medium heat add butternut squash to skillet. Add a pinch of salt and pepper, stir and spread out into a single layer. Cook until just tender, stirring occasionally and allowing it to cook long enough on each side to brown slightly. Over medium on my stove this took about another 8 minutes.
- Turn off heat. Add sausage back to pan, stir to combine smashing some of the squash pieces with the back of your spoon. Press down to distribute evenly in pan and flatten top. Then using the back of the spoon make 4 evenly distributed shallow wells in the hash mixture (not all the way to the bottom of the skillet).
- Carefully crack one egg into each well. Sprinkle just the eggs with a pinch of salt and pepper. Sprinkle the entire surface of the dish with your favorite herb mixture.
- Place in preheated oven uncovered. Bake until the eggs are as set as you'd like. In my oven that's about 10 minutes for runny yolks, 15 minutes for soft and 20 minutes for hard.
- When done remove from oven and let rest about 2 minutes before serving. Spoon out one egg with the hash surrounding it per person. Serve with whole wheat or multigrain toast and/or a cup of fresh fruit.
- Tip: For a great shortcut try to find fresh, precut butternut squash if possible. I found a 12 oz package of precut at my local grocery store for a reasonable price. Butternut squash was the ONLY ingredient and it worked great!
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