I found the inspiration for this recipe because I was looking to use up some butternut squash I had roasted a few days prior. I also had a bunch of kielbasa (Polish sausage) in the fridge (thanks, Dad!) after visiting my family. They always send me back with too much food that I have to find ways to use. It keeps it interesting.
This Sweet Potato Hash recipe was the inspiration for my version. I’d love to try the original version someday, but know that this is a very good recipe to make substitutions and changes to, to make it your own. It’s fantastic as a brunch dish (but it does take a while to make, unless you make some of it the night before), and also great as a tasty, comfort food dinner on a fall or winter night. Yum.
In place of sweet potatoes, I used pre-roasted butternut squash. In place of the crumbled Italian sausage, I used sliced Polish kielbasa. I also added in sautéed red pepper slices, and sautéed the onions until slightly golden and caramelized, about 15 minutes over low heat. The recipe calls for 30 minutes to get a very dark color to them, and probably a richer flavor, but mine were just as good, with less time.
I layered the butternut squash, onions, red pepper, and kielbasa in a small baking dish, and made two small wells in which I cracked the eggs. I baked it for 20 minutes at 425* F, since my dish was smaller (a loaf pan) and thus the filling was deeper and took longer to heat through. It was delicious and hearty!
Butternut Squash Egg Bake
Butternut Squash Egg Bake is a make-ahead hearty brunch or dinner that will inspire your next butternut squash.
Prep Time: 10 mins
Cook Time: 90 mins
Total Time: 1 hour 40 mins
Yield: Serves 4
- 2 medium onions
- 1 red bell pepper
- 1 tablespoon unsalted butter
- 1 pound kielbasa (Polish sausage), sliced into rounds
- 1 medium butternut squash, roasted
- 4 garlic cloves
- 3 tablespoons olive oil
- 1 tablespoon kosher salt, plus more to taste if necessary
- Freshly ground black pepper
- 4 large eggs
- Kosher salt and freshly ground black pepper
- Parmesan cheese, to top
- Cut the butternut squash in half.
- Drizzle with olive oil and salt and pepper. Place in a baking pan face down and roast for 40 minutes, until soft when pierced through with a knife. Let cool for 5 minutes, then scoop out the flesh with a spoon, and place in a large bowl.
- While the squash is roasting, peel the onions and cut them in half lengthwise, then cut them into thin half-moon slices. Cut the bell pepper in half and remove all the seeds; cut into thin slices. Melt the butter in a skillet over medium-high heat. When it begins to foam, add the onions and sprinkle lightly with salt. Lower the heat slightly and cook the onions for about 15 minutes, stirring occasionally, and lowering the heat if they seem to be burning. Place the onions in the same bowl with the butternut squash. Then, add more olive oil to the same pan and sauté the pepper slices over medium heat, until soft and beginning to brown, ~8-10 minutes.
- Meanwhile, place the sausage rounds in another skillet and brown over medium-high heat (you can also cook them in the same pan with the pepper slices, to cut down on dirty pans). Cook the sausage for 8-10 minutes, or until it is browned and beginning to crisp. Drain away any excess fat.
- Stir the pepper slices and the sausage into the sweet potatoes as well.
- You can refrigerate the cooled hash for up to 5 days.
- Heat the oven to 425°F. Spread a layer of the (already cooked) squash hash in a baking dish or a cast iron skillet. You can also bake in individual ramekins. Make small wells in the butternut squash hash and crack in large eggs. Sprinkle lightly with salt and pepper.
- Bake for 15 to 20 minutes, or until the hash is hot and the eggs are baked through. (Test the eggs by prodding them with a fork to check the firmness of the white and the yolk; baked eggs are deceptive in that the white often looks much less cooked than it really is.)
- Serve immediately, with shavings or sprinkles of Parmesan cheese, if desired.