It’s that time of year again for butternut squash EVERYTHING!
Admittedly, I was entirely giddy when I opened up my CSA share the other week and found a beautiful Butternut Squash from Taproot Farm. I absolutely love Fall varieties of squashes, and I eat as much of them as I can while they are in season. One of my favorite ways to use Butternut Squash is as a healthy base for a breakfast bowl – a change up from the traditional potatoes. Butternut Squash is sweet, savory, and super easy to cook up! Honestly, the most challenging part is peeling and cubing it haha. This recipe is perfect for a quick breakfast that looks a bit “fancier” than it really is. Just a few simple ingredients, all tied together in one pan. Plus, it’s super easy to multiply for larger groups. I hope you all enjoy this recipe as much as I have – happy cooking and hip hip hooray for Autumn! 🙂
Makes 1 Serving (*Easy to multiply)
Recipe by © Alysha Melnyk 2019
Frying Pan with Lid
1 Cup of Peeled and Cubed Butternut Squash
1 Tablespoon Olive Oil
1/4 Cup Water
8 Sage Leaves, Cut into Small Strips
1 Large Egg
Optional for Topping: Cheese of Choice (*I used feta), microgreens and black pepper
- First, peel, deseed and cube your butternut squash. You can keep extra squash you don’t use in a sealed container in the refrigerator to use later.
- Next, add olive oil, water, butternut squash, and half your sage to your frying pan.
- Cover and cook on medium/medium high heat until the squash can be pierced with a fork but is still firm (about 5 minutes).
- Once squash is tender, remove the lid and let the water cook off (about 5 minutes), tossing occasionally.
- Once the water is cooked off, turn the heat down to medium/medium low, add the rest of the sage, and make a little hole in the center. Crack your egg into it and cover the pan once again.
- Let the egg cook until desired consistency is reached.
- Finally, top the mixture with cheese, microgreens and black pepper if desired.
- Enjoy warm! 🙂