Butternut Squash Home Fries Recipe | Vegetarian Times Skip to main content

Butternut Squash Home Fries

Eggs with a medley of quick-cooked squash and cherry peppers create a colorful breakfast or brunch. For speedy peeling and cubing, use the “neck” portion of a large butternut squash so you can cut the peel straight down off the sides.



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1½ Tbs. olive oil
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4 cups peeled, cubed butternut squash (½-inch cubes)
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1 medium onion, chopped (1½ cups)
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5 large red cherry peppers, seeded and chopped (1 cup)
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3 cloves garlic, minced (1 Tbs.)
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4 green onions, chopped (½ cup)
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4 large eggs


1 | Heat oil in large skillet over medium-high heat. Add squash and onion; toss to blend. Cover, and cook 5 minutes, or until squash begins to brown. Stir, cover, and cook 5 to 6 minutes more, or until squash is tender and onions start to caramelize. 2 | Add peppers and garlic, and sauté 2 minutes, or until fragrant. Season generously with salt and pepper,if desired. Mix in green onions; cook 1 minute more. Divide among four plates or shallow bowls. 3 | Return skillet to medium-high heat; coat with cooking spray. Drop in eggs. Cover, and cook 2 minutes, or until whites are firm but yolks are still soft. Top home fries with eggs.

Nutrition Information: 

9 g
Total Fat: 
10 g
Saturated Fat: 
2 g
24 g
186 mg
84 mg
6 g
7 g
Serves 4

Comments on this Recipe

Was nervous about spiciness of the cherry peppers, and swapped in poblanos instead. This was GOOD- I plan on making this dish again!

Either this needs to be cooked in batches or through a different method, because the squash does not get crispy like homefries if you use the recipe above. After cooking this per the recipe above, I opted to roast the ingredients in the oven at 400 degrees, for about 20 minutes on the top rack. This seemed to work well.