Butternut Hash with Baked Eggs


If you didn’t get your fill of local foods in my last post, you should check out this butternut hash that I made for All Over Albany’s Eat Local Challenge. Actually, you should probably go ahead and check it out anyway because it’s amazing! A little sweet, a little spicy, and little bitter… and baking the eggs right on top means you only have to dirty one pan. This is definitely a meal that you’ll want to add to your fall lineup! Click here to get the recipe.

Looking for more? You can also check out last year’s hash, which I based this off of. Instead of sausage, chard, and cider it has bacon and beer. Both versions are excellent, but I really like the inclusion of the greens in the updated recipe. Either way, you’re in for a treat!


  1. Great fall meal. I am so excited for fall eats!

  2. This looks great! I actually made something similar this past weekend with sweet potatoes and black beans.

  3. WHOA – I have seriously never seen eggs look more gorgeous!

  4. This just looks out of this world..and as luck would have it I have a butternut squash sutting on the counter.

  5. Oooh Lauren I love the look of this for a fall brunch! Heading on over for the recipe now.

  6. This looks completely delicious- my kind of meal, for sure.

  7. I’m not usually a “squash girl,” but that dish looks so beautiful! Really stunning.

  8. What a great idea for a fall breakfast…or lunch..or dinner!

  9. Love it! Looks delicious.

  10. I love a good one pot meal! This looks like such an original and delicious idea!

  11. I was just thinking about a butternut squash and chicken hash I made a couple years ago, planning to dig up the recipe again to make soon. But your version with the sausage and chard sounds delicious too – hmm, decisions!

  12. Beautiful meal. Great ingredients. I love everything about it.

  13. All I can say is yum! Butternut squash is one of my favorite foods. Never thought of using it in hash, though.

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