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.

  • 4Servings


  • 1 1/2 Tbs. olive oil
  • 4 cups peeled, cubed butternut squash (1/2-inch cubes)
  • 1 medium onion, chopped (11/2 cups)
  • 5 large red cherry peppers, seeded and chopped (1 cup)
  • 3 cloves garlic, minced (1 Tbs.)
  • 4 green onions, chopped (1/2 cup)
  • 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

  • Calories: 211
  • Carbohydrate Content: 24 g
  • Cholesterol Content: 186 mg
  • Fat Content: 10 g
  • Fiber Content: 6 g
  • Protein Content: 9 g
  • Saturated Fat Content: 2 g
  • Sodium Content: 84 mg
  • Sugar Content: 7 g