30-Minute Butternut Squash Breakfast Hash
A wholesome, protein-packed breakfast skillet made with butternut squash, turkey sausage, spinach, and eggs, finished with fresh thyme and simple spices in a single pan.
Equipment
- 1 Cast Iron Skillet
- 1 Sharp Chef’s Knife
- 1 Cutting Board
- 1 Wooden spoon or spatula
- Measuring Spoons
Ingredients
- 2 tablespoons avocado oil
- 2 cups cubed butternut squash
- ½ yellow onion chopped
- 6 pre-cooked turkey sausage links sliced
- ½ tablespoon minced garlic
- 1 tablespoon fresh thyme minced
- 2 cups fresh spinach chopped
- 4 large eggs
- Salt to taste
- Pepper to taste
Instructions
- Warm the Pan & Add Oil: Place a large cast iron skillet on the stove over medium-high heat. Allow it to heat up for a minute or two so it’s evenly hot. Add the avocado oil and swirl to coat the bottom of the pan.You’ll know it’s ready when the oil glistens and becomes slightly fragrant — this prevents the squash from sticking and helps it caramelize beautifully.
- Sauté the Butternut Squash: Carefully add the cubed butternut squash to the skillet. Use a wooden spoon to spread the squash into a single layer so each cube touches the surface. Cook for about 5 minutes, stirring every minute or so. The squash should begin to soften and develop golden-brown edges, which adds a subtle sweetness and hearty texture to the dish.
- Add Onion for Flavor: Once the squash starts to brown, toss in the chopped yellow onion. Stir to combine, letting the onion cook alongside the squash for another 5 minutes. During this time, the onion will soften, turn slightly translucent, and infuse the squash with savory flavor.Continue stirring occasionally to avoid burning and to ensure even cooking.
- Incorporate Sausage, Garlic & Thyme: Add the sliced pre-cooked turkey sausage to the skillet. Sprinkle in the minced garlic and fresh thyme. Stir well so the sausage can warm up and the garlic becomes fragrant — this usually takes 1 to 2 minutes. This step adds a savory, aromatic depth to the hash, and the thyme gives it an earthy, cozy, fall-inspired flavor.
- Add Spinach & Wilt: Reduce the heat slightly to medium. Add the chopped spinach to the skillet. It may seem like a lot at first, but spinach wilts down quickly. Stir and cook for 3 to 5 minutes until the spinach is fully wilted and combined with the rest of the ingredients. This adds a nutritious, vibrant green element to your hash.
- Create Egg Wells: Use the back of a spoon to make four small “wells” or divots in the skillet mixture. These are little pockets where the eggs will sit so they cook neatly without spreading across the entire pan. Make sure each well reaches the bottom of the pan so the eggs cook evenly.Add and Cook the Eggs: Crack one egg into each divot.
- To Bake the Eggs: Preheat your oven to 350ºF (175ºC) before you begin cooking. Once the eggs are added, transfer the entire skillet into the oven and bake for 15–20 minutes or until the eggs reach your desired doneness.
- To Fry the Eggs: Leave the skillet on the stovetop. Lower the heat to low or medium-low and place a lid over the skillet. Let the eggs cook for 7–10 minutes, or until the whites are set and the yolks are cooked to your preference. Both methods work wonderfully — choose baked eggs for a hands-off approach and firmer whites, or stovetop fried eggs if you prefer softer, slightly runny yolks.
- Final Seasoning & Serve: Once the eggs are cooked, remove the skillet from the heat. Sprinkle salt and pepper to taste over the entire dish, focusing on the eggs and squash. If desired, garnish with extra thyme or a sprinkle of red pepper flakes for light heat.Serve the hash straight from the skillet for a rustic presentation. Enjoy immediately while hot!
Notes
- You can substitute sweet potatoes for butternut squash for a flavor twist.
- Use chicken sausage or plant-based sausage if preferred.
- For a spicy kick, add red pepper flakes or smoked paprika.
- Cook eggs longer if you prefer firmer yolks.
- Double the recipe in a larger skillet for meal prep breakfasts.