As I said before, I prefer a hot meal for breakfast and eggs over anything. Using pre-cut, bagged butternut squash, I cut my prep time in half. Cutting into a hard butternut squash is no easy feat, so this is the better way to go in my opinion. I’m making a dish tonight with chicken sausage so I snagged one from the fridge and threw it in the pan. The brand I like to use is Al Fresco and it’s all natural and “buffalo”, which I love!
1 small yellow onion
Pam or olive oil to coast the pan
1 buffalo chicken sausage-casing removed.
½ bag of fresh pre-cut butternut squash
1 teaspoon garlic paste
1 cup fresh baby spinach leaves
Salt and Pepper
Toast is optional
In a sauté pan over med, heat coated pan and add garlic. I diced my squash a little more so the pieces were smaller. Throw in your sausage, squash and onion with a little salt and pepper and cook for about 5 minutes or until the mixture starts to lightly brown. Make sure you break up the sausage as best you can into smaller pieces as you cook. Cover the pan for 3 minutes so the squash is tender, then remove the lid and cook 3 minutes more or until the contents are crispy and caramelized. Toss in your spinach and place the lid back on for 1 minute. Once the spinach has wilted, mix in well with the squash and sausage. Remove from pan and plate.
Cook your eggs according to preference. I love over easy eggs where the yolk is running and soaks in to a buttered piece of toast…yum!