Ingredients

  • 1 (3 pound) butternut squash – peeled, seeded, and cut into 1-inch cubes
  • 1 large green bell pepper, cut into 1-inch cubes
  • 1 medium yellow onion, cut into 1-inch pieces
  • 6 tablespoons brown sugar bourbon (such as BSB®)
  • 3 tablespoons olive oil
  • 4 cloves garlic, minced
  • 2 teaspoons Spanish smoked paprika
  • 2 teaspoons onion powder
  • ½ teaspoon salt
  • 6 large eggs
  • Directions

  • Step 1

    Preheat the oven to 400 degrees F (200 degrees C).

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  • Step 2

    Combine butternut squash, green pepper, onion, bourbon, olive oil, garlic, paprika, onion powder, and salt in a large bowl. Toss until well combined and arrange on a baking sheet.

  • Step 3

    Roast in the preheated oven until squash is tender and lightly browned, 25 to 30 minutes.

  • Step 4

    Meanwhile, break 6 eggs into a large nonstick skillet and cook over medium heat until the whites have set, 3 to 4 minutes. Serve up hash with a fried egg on top of each portion.

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