Ah, butternut squash – you are one of my favorites, and I’m not afraid to say it…I love you. Though traditionally thought of as a vegetable, this nutrition packed goody is technically a fruit. I’ll tell ya what though, veggie or fruit, this thing is packed with healthy nutrients and benefits!
Health Benefits of Butternut Squash
- Due to high fiber content, it is heart healthy and great for the digestive system
- High in potassium and vitamin B6
- Rich in folate
- Contains cartenoids which help protect against heart disease
- Contains cancer fighting agents
- High in antioxidants
- Strongly anti-inflammatory
- Helps protect against inflammation disorders such as rheumatoid arthritic and asthma
See? I told ya so! Anyway, this fruit veggie really lends itself to this breakfast skillet that I made this morning for breakfast! Delicious and nutritious, this dish makes for a PERFECT start to your day! Not only does the butternut squash provide some awesome nutrition, the eggs provide gobs more!
Health Benefits of Eggs
- They contain 9 essential amino acids
- One egg has 6 grams of high quality protein
- Helps to prevent the development of cataracts
- One egg contains about 5 grams of healthy fat
- One of the few foods that contains vitamin D naturally
- Promotes healthy hair and hair growth
So. Much. Nutrition. Oh, and don’t worry, it tastes amazing!
BUTTERNUT SQUASH AND EGG BREAKFAST
Ingredients: Makes 1 serving
- 2-3 cups butternut squash, peeled, seeded, and cubed
- 1/4 – 1/2 medium red onion, chopped
- 1 Tbsp. olive oil, divided
- 1/4 – 1/2 tsp. garlic granules
- 1/4 – 1/2 tsp. dried rosemary
- 1-2 eggs
- sea salt and pepper for seasoning
Directions
1.) Preheat the oven to 380 degrees. Line a baking sheet with parchment paper. Place the butternut squash on the baking sheet, drizzle with 1/2 Tbsp. Olive oil and sprinkle with the garlic granules and dried rosemary. Toss to coat. Bake in the oven for 35 minutes at 380 degrees.
2.) Heat the remaining 1/2 Tbsp. of olive oil in a frying pan over medium heat. Add the onion and cook until softening, about 5 minutes. Add the butternut squash, season with sea salt and pepper and stir to combine. Transfer to a plate and set aside.
3.) In the same pan that you cooked the onions in, crack two eggs into the pan. Cook on one side for about 2-3 minutes until you can get a spatula underneath to flip it without breaking it. Flip the eggs and cook for another 2-3 minutes.
4.) Place the eggs on top of the butternut squash and onion mixture. Season with sea salt and pepper, to taste.
Super tasty and super good for you! Enjoy! 🙂
Loving and Laughing 