Fall

Butternut Squash & Shallot Hash w/Poached Eggs

by:
April 12, 2020
Photo by Melissa P
Author Notes

Adapted from a recipe on the website "Egg Farmers of Canada" —Melissa P

  • Prep time 20 minutes
  • Cook time 30 minutes
  • Serves 2-4
Ingredients
  • 1 tablespoon extra virgin olive oil
  • 1/2 cup sliced shallots
  • a dashes red pepper flakes
  • 1/2 butternut squash, peeled, seeded and cubed
  • salt
  • pepper
  • 1/2 cup vegetable broth
  • 1 tablespoon unsalted butter
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon honey
  • 2 tablespoons finely chopped fresh chives
  • 2 eggs per person
In This Recipe
Directions
  1. Heat oil in large skillet set over medium heat; cook shallots and red pepper flakes for 5 minutes or until softened.
  2. Stir in butternut squash, salt and pepper. Cook, stirring occasionally, for 5 to 7 minutes or until squash starts to brown.
  3. Stir in broth, butter, vinegar and honey.
  4. Cover; cook for 10 minutes or until liquid is absorbed and squash is tender.
  5. While this is cooking, simmer some water, stir in a circular direction. Crack an egg into a bowl without breaking the yolk. Pour into the simmering water, trying to pour the white in first. Cook for 2 minutes, no more, then transfer to a paper towel plate and repeat.
  6. Once the eggs are done and the hash is done, plate, and garnish with chives.

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