Ah, butternut squash – you are one of my favorites, and I’m not afraid to say it…I love you. Though traditionally thought of as a vegetable, this nutrition packed goody is technically a fruit. I’ll tell ya what though, veggie or fruit, this thing is packed with healthy nutrients and benefits!
See? I told ya so! Anyway, this fruit veggie really lends itself to this breakfast skillet that I made this morning for breakfast! Delicious and nutritious, this dish makes for a PERFECT start to your day! Not only does the butternut squash provide some awesome nutrition, the eggs provide gobs more!
So. Much. Nutrition. Oh, and don’t worry, it tastes amazing!
BUTTERNUT SQUASH AND EGG BREAKFAST
Ingredients: Makes 1 serving
- 2-3 cups butternut squash, peeled, seeded, and cubed
- 1/4 – 1/2 medium red onion, chopped
- 1 Tbsp. olive oil, divided
- 1/4 – 1/2 tsp. garlic granules
- 1/4 – 1/2 tsp. dried rosemary
- 1-2 eggs
- sea salt and pepper for seasoning
1.) Preheat the oven to 380 degrees. Line a baking sheet with parchment paper. Place the butternut squash on the baking sheet, drizzle with 1/2 Tbsp. Olive oil and sprinkle with the garlic granules and dried rosemary. Toss to coat. Bake in the oven for 35 minutes at 380 degrees.
2.) Heat the remaining 1/2 Tbsp. of olive oil in a frying pan over medium heat. Add the onion and cook until softening, about 5 minutes. Add the butternut squash, season with sea salt and pepper and stir to combine. Transfer to a plate and set aside.
3.) In the same pan that you cooked the onions in, crack two eggs into the pan. Cook on one side for about 2-3 minutes until you can get a spatula underneath to flip it without breaking it. Flip the eggs and cook for another 2-3 minutes.
4.) Place the eggs on top of the butternut squash and onion mixture. Season with sea salt and pepper, to taste.
Super tasty and super good for you! Enjoy! 🙂