Butternut Hash with Baked Eggs

One Pan


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!

By on September 13th, 2010

About Lauren

Hi, I'm Lauren! I'm a certified plant-based cook and enthusiastic omnivore who loves looking for creative ways to make weeknight meals more nutritious. I'm the author of Heathy Eating One Pot Cookbook and Healthy Meal Prep Slow Cooker Cookbook.

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13 thoughts on “Butternut Hash with Baked Eggs”

  1. 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!


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