Butternut Squash Breakfast Hash
A delicious breakfast dish made with roasted butternut squash and topped with baked eggs. Free from: gluten, grains and dairy. Paleo and Specific Carbohydrate Diet-friendly.
Servings Prep Time
6 people 10 minutes
Cook Time
40 minutes
Servings Prep Time
6 people 10 minutes
Cook Time
40 minutes
Ingredients
  • 1 Butternut squash, peeled and chopped into cubes
  • 3 tablespoons Extra virgin olive oil
  • 12 Free range eggs
  • 1/2 teaspoon Dried oregano
  • Sea salt
  • Black pepper
  • Few sprigs Fresh parsley, to garnish (optional)
Instructions
  1. Preheat the oven to 180°C Fan, 200°C electric, 392°F, gas mark 6.
  2. Place the butternut squash in a bowl with the oregano, salt and pepper and toss with the olive oil. Divide it between two baking trays lined with parchment paper and spread out well.
  3. Roast for 30 minutes until tender but not burnt.
  4. Scoop the butternut squash into ovenproof dishes and flatten down well with the back of a spoon. It’s best visually, to use individual baking trays for this if you have them. If not, you can use one large oven-proof dish.
  5. Crack the eggs on top of the butternut squash. If you are just using one dish, be careful to spread the eggs out well. I’ve allowed two eggs per person.
  6. Bake for a further ten minutes or until eggs are done to your liking. Garnish with some fresh parsley.