Butternut Squash Hash

20 minutes
20 minutes
Recipe developed for BC Egg by Eggs.ca

This butternut hash is filling enough for an easy weeknight dinner, but simple enough to tackle for breakfast. Feel free to experiment with the ingredients – try swapping in sweet potato instead of squash, or chorizo instead of pancetta. Have greens to use up? Add some spinach or chopped kale! This recipe is wonderfully versatile, and a great way to use ingredients you already have on hand.


  • 1 tbsp ( 15 mL ) olive oil
  • ½ cup ( 125 mL ) chopped shallots
  • ⅓ cup ( 75 mL ) diced pancetta
  • 1 red pepper, chopped
  • 1 tbsp ( 15 mL ) finely chopped fresh rosemary
  • Pinch hot pepper flakes
  • 1 butternut squash (about 2 1/2 oz/70 g), peeled, seeded and cubed
  • ¼ tsp ( 1.25 mL ) each salt and pepper
  • ½ cup ( 125 mL ) low-sodium chicken broth
  • 3 tbsp ( 45 mL ) butter (divided)
  • 1 tbsp ( 15 mL ) apple cider vinegar
  • 1 tbsp ( 15 mL ) honey
  • ¼ cup ( 60 mL ) grated Parmesan cheese
  • 2 tbsp ( 30 mL ) finely chopped fresh chives
  • 4 eggs


  1. Heat 2 tsp oil in large skillet set over medium heat; cook shallots, pancetta, red pepper, rosemary and hot pepper flakes for 3 to 5 minutes or until vegetables start to soften and pancetta starts to brown. Remove from pan.
  2. Add the remaining 2 tsp oil to the pan if needed, and add butternut squash, salt and pepper. Cook, stirring occasionally, for 5 to 7 minutes or until squash starts to brown. Stir in broth, 1 tbsp butter, vinegar and honey.
  3. Cover; cook for 6 to 8 minutes or until liquid is absorbed and squash is tender. (Note: cook time may vary depending on the size of your squash cubes.) Add pancetta and pepper mixture back to the skillet and mix through.
  4. Meanwhile, melt remaining 2 tbsp butter in nonstick skillet set over medium heat; break eggs into skillet. Season with salt and pepper.
  5. Cover and cook for 2 to 3 minutes or until eggs whites are just set for sunny-side up or cook until done as desired.
  6. Sprinkle hash with Parmesan and chives, and divide among 4 plates. Top each serving with fried egg and enjoy!


Looking for a bit more spice? Try adding red pepper flakes, or swapping out the pancetta for chorizo!

You can also try this recipe with sweet potatoes, any other firm winter squash, or a combination of these with the original butternut.

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