When you just can’t decide what to have for dinner, there’s always “breakfast for dinner”. That’s how I enjoyed this butternut squash hash, although it would also be good for a weekend brunch. Feel free to expand the recipe to use a whole squash, I just happened to have half of one leftover from another project.
This recipe takes some patience while you brown the onion and squash, but those crispy edges taste so great! I cracked the eggs right into the same pan, mostly because I was lazy and didn’t want to take out (and then wash) another pan. But this worked out really well, and it was a fun “breakfast for dinner” meal.
Butternut Squash Hash
1/2 large butternut squash, peeled and cut into 1″ cubes
1 T olive oil
1 medium onion, chopped
1 t paprika
1/4 c. Parmesan cheese
Place butternut squash cubes in a bowl, and cover with water. Microwave for 5-8 minutes, until starting to soften. Drain and set aside.
Meanwhile, heat oil in a large frying pan. Add onion, and cook for 5-10 minutes. When squash is drained, add to frying pan. Cook for 20-30 minutes over medium heat, stirring occasionally. Season with paprika. The onion and squash should brown, but turn down the heat if they are burning.
When the hash is ready, make 3-4 indentations in the pan. Spray bottom of pan with cooking spray if dry. Crack an egg into each space. Cover, and cook for 5 minutes. Remove cover and sprinkle Parmesan cheese over eggs. Replace cover and cook for 1-2 minutes more, until eggs are set.