Butternut Squash and Eggs Breakfast

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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!

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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!

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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

Directions

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.

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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.

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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.

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4.) Place the eggs on top of the butternut squash and onion mixture.  Season with sea salt and pepper, to taste.

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Super tasty and super good for you! Enjoy! 🙂