Butternut Squash Hash and Eggs
3 Lbs. Butternut Squash (cubed)
2 tsp. Salt
1 tsp. Black Pepper
½ Cup plus, 2 tbsp. Extra Virgin Olive
4 oz. Pancetta (diced small)
3 Red Peppers- Seeded and sliced
1 Red Onion – Sliced
Preheat oven to 425 degrees. On parchment lined baking sheets put the butternut squash in a single layer. Mix in ½ cup of olive oil, 1 ½ tsp of salt, 1 tsp. of pepper. Make sure the squash are well coated. Put in the oven until the squash are cooked through and browned. Let this mixture cool. This is done to have the cubes keep their shape in the hash.
Heat a frying pan and add the pancetta. Cook until they are crispy and remove. Add 2 Tbsp. of Olive oil to the pan. Add the red onion and cook for about 5 minutes on low heat, until they become translucent. Add the red peppers and cook for about another 10 minutes, until the onions and peppers are cooked through. Add back the pancetta. Mix in the cooled butternut squash.
Cook the eggs separately. Top the hash with the eggs. This makes great leftovers. It can even be served as a side dish. Also, it can be made in advance.