Servings: 4 people
Butternut Squash & Bacon Hash with Sun-Dried Tomatoes
Breakfast never tasted so fresh and flavorful!
Ingredients
- 4 strips thick-cut bacon chopped
- 1/2 small yellow onion chopped
- 1 small butternut squash peeled and chopped (4 cups)
- 2 cloves garlic minced
- 1 1/2 tsp dried rosemary
- 1 tsp sea salt to taste
- 3 ounces sun-dried tomatoes see note
For Serving:
- 4 to 8 eggs sunny-side up
- 1 avocado sliced
- 1 Tbsp fresh parsley optional
Instructions
- Begin by chopping up the bacon and cooking it in a cast iron skillet. Remove the pieces of bacon, leaving the fat behind for cooking.
- Add the chopped onion and saute until it turns translucent, about 5 minutes.
- Add the butternut squash, garlic, sea salt and rosemary. Stir, then cover. Cook 3 to 5 minutes, until butternut squash has softened. Remove the lid and continue cooking until the squash has a nice golden-brown color and is cooked through to desired done-ness.
- Add the sun-dried tomatoes and stir well. Cook just 30 seconds to 1 minute longer, until the sun-dried tomatoes are well-incorporated and hot.
- Serve with choice of fried, sunny side up, or scrambled eggs, avocado, and fresh parsley (optional). Don't forget to enjoy yourself.
Nutrition
Serving: 1Serving (of 4), Calories: 271kcal, Carbohydrates: 23g, Protein: 15g, Fat: 15g, Fiber: 6g, Sugar: 11g