Butternut Squash & Apple Hash

Butternut Squash & Apple Hash_FWFL

One of my favorite things to enjoy for breakfast is a good hash.  I love being able to use up leftovers, or random bits I still have in the fridge to create a noteworthy and nutrient-dense breakfast.  Using leftover veggies is the way to go because that means your hash will cook up quickly — and a meal that tastes like you spent a lot of time, was really no trouble at all.

In this case, I had some leftover butternut squash from a dinner I had prepared — so my squash was already cooked.  Apples cook up quickly so I just added them to the mix.  You can certainly save this breakfast for when you have some leftover butternut squash, or there are a few ways you can do this one with squash that is fresh.  You can boil the cubed up squash in water for a few minutes to give it a head start, or you can arrange it on a baking sheet and cook it under your broiler for a bit to brown it up.  Don’t fret too much — you can actually cook the squash in the same skillet you do the hash, but keep in mind that the squash takes a lot longer to cook than the apples.  If you dice your squash finely enough you can definitely cook it in the same skillet you plan to prepare the hash in.  Take home message here — the hash is a quicker breakfast if the squash has already been cooked, if it hasn’t then just cook it first 🙂


Serves: 1

Total Time:  15 min



  • 2 slices of bacon
  • 1/2 cup cooked butternut squash, cubed
  • 1 small apple, chopped
  • 1/2 tsp. dried sage
  • 1/4 tsp. dried parsley
  • Salt and pepper to taste
  • 2 eggs


  1. In a small skillet fry the bacon slices.  Once they are crispy, remove them from the heat and allow them to drain on paper towels.  Leave the remaining bacon fat in the skillet.
  2. With the skillet over medium heat, add the squash and apple.  Toss well to coat in the bacon fat and let them cook down slightly.
  3. Season with sage, parsley, salt and pepper.  Continue to cook until squash is slightly browned and the apple is tender.
  4. Chop the reserved bacon slices and stir them into the hash.
  5. Create 2 little wells in the squash/apple mixture.  Crack an egg in each well, and season with salt and pepper.  Allow the eggs to cook for a minute or so until the whites have set.  Then, add a lid to your skillet and continue to cook until the yolks have reached your desired consistency.

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Butternut Squash & Apple Hash

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