Butternut Squash Breakfast Hash

Take out that cast iron pan of yours and make this butternut squash and sausage breakfast hash with baked eggs! It’s an excellent high protein breakfast (lunch or dinner!) to jumpstart your day with!

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 10
Author: Lee Hersh
Yield: 2-4 1x
Category: Breakfast
Method: Stove Top
Cuisine: American


  • 2 tablespoons avocado oil
  • 2 cups cubed butternut squash
  • 1/2 yellow onion, chopped
  • 6 pre-cooked turkey sausage links, sliced
  • 1/2 tablespoon minced garlic
  • 1 tablespoon fresh thyme, minced
  • 2 cups fresh spinach, chopped
  • 4 large eggs
  • salt, to taste
  • pepper, to taste


  1. Heat a cast iron pan over medium/high heat. Add avocado oil.
  2. When the avocado oil is fragrant, add butternut squash. Sauté for 5 minutes, stirring frequently. Add yellow onion and cook for an additional 5 minutes.
  3. Add in turkey sausage, garlic, and thyme and let cook for 1-2 minutes.
  4. Finally, add spinach and let it cook down for about 3-5 minutes.
  5. Create four divets in your squash hash with a spoon and crack an egg in each divet. If you would like to bake the eggs, cook for around 15-20 minutes at 350ºF. If you would like to fry your eggs, turn heat down to low/medium, cover pan and let cook for 7-10 minutes.
  6. Remove from heat and season with salt and pepper to taste.


  • Serving Size: 1/4
  • Calories: 213
  • Sugar: 2
  • Sodium: 330
  • Fat: 14
  • Carbohydrates: 11
  • Fiber: 2
  • Protein: 12


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