This past week I started experimenting with all of the autumn veggies that are coming into the season and created this easy Autumn Breakfast Hash Skillet. Have you ever had cinnamon with your eggs? I know some people have, I was not one of them, but I am now! That’s what keeps this dish as fall-like as it gets.
Before I dive into the recipe logistics, let’s talk squashes a little bit. I only became team pumpkin/squash a mere few years ago. Prior to that, it was a no go. Why do you ask? Well, mainly because I didn’t grow up eating those vegetables. And that just tells me one thing – it is so important on what you are exposed to in your little years.
I know that I had to convince my mom to try squashes after I fell in love myself. And you know what, it wasn’t hard. She’s always so willing to try what I suggest. My husband is still on the fence. He loves it when he just gets a meal served to him with it in it. But when he sees me make it, he knows that I usually use squash instead of potato (as in the instance of this skillet) and he acts like there may be something missing in the dish. There never is, once he tries it, he is always sold.
This recipe uses butternut squash for the starchy vegetable AND apples for a twist! Afterall apples are coming into season now too, and it’s just a beauty. Nothing is better than a fresh apple off the tree. Also – team Honeycrisp here, anyone else?
The beauty of a breakfast skillet is that it’s a one pan dish – making clean up an ease. I love using my cast iron for the added mineral boost, but you can just as well cook this in a regular skillet, just maybe opt for a deeper one with bigger sides if you have one. Then dice the veggies and apples, sautee a bit, top with eggs and cook a little more. It’s as easy as that! Don’t fear cooking real foods – it honestly isn’t as hard as it may seem. And so many dishes can always be made easier!
This recipe is simple, it caters to many diets too – if you’re paleo or on the Whole30, or even if you’re just wanting a healthier food choice than frozen waffles – this is your dish! Also as a side note, if on the Whole30, remember that your sausage needs to be without any added sugars – so check your labels!
- 1/2 medium butternut squash, diced
- 1 onion, diced
- 1 clove garlic, minced
- 2 medium carrots, sliced
- 2 medium apples, diced
- 1/2 cup bone broth
- 2 precooked chicken sausage (I used Aidell's Chicken Apple, as they don't have sugar - so if on Whole30 look for ones without any forms of sugar)
- 1 5oz package of spinach
- 1-2 tbsp avocado oil
- 1/2 tsp cinammon
- 1/2 tsp smoked paprika
- salt & pepper to taste
- 5 or more eggs
- avocado to top
- Start off with peeling and dicing your butternut squash. Then move onto the apples, carrots, onion, garlic, and sausage.
- Heat up your skillet, especially if you are using a cast iron as it takes a little bit for the skillet to get warm. Add in your oil.
- Start with sautéing the onions first. Once they start becoming a bit translucent, add in the minced garlic and cook for a minute or so until it becomes fragrant.
- Then add in the butternut squash, carrots and apple. Cook them a little bit so they brown a little and top with the bone broth and add in your spices and stir. Cover the skillet and let them cook down - about 8 minutes or so. Make sure to check every so often as you still want the veggies to hold their shape and not become mush.
- Uncover, add in the sausage stir again then top with spinach and cover again for a minute or so, until it wilts down.
- Crack the eggs on top of the skillet and cook to your desired firmness.
- Plate and top with avocado.
Don’t have the time to make this right away? Pin the below image and come back to it later!
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