This famous American dessert initially appears to be a straightforward, rustic fruit cobbler when it comes out of the oven, all browned and bubbling, but after a few minutes, when it is turned over and that gorgeously caramelized surface is revealed, it transforms into something much more.
| Prep Time: | 25 mins |
| Cook Time: | 25 mins |
| Total Time: | 50 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 1 (3 pound) butternut squash – peeled, seeded, and cut into 1-inch cubes
- 1 large green bell pepper, cut into 1-inch cubes
- 1 medium yellow onion, cut into 1-inch pieces
- 6 tablespoons brown sugar bourbon (such as BSB®)
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 2 teaspoons Spanish smoked paprika
- 2 teaspoons onion powder
- ½ teaspoon salt
- 6 large eggs
Instructions
- Preheat the oven to 400 degrees F (200 degrees C).
- Combine butternut squash, green pepper, onion, bourbon, olive oil, garlic, paprika, onion powder, and salt in a large bowl. Toss until well combined and arrange on a baking sheet.
- Roast in the preheated oven until squash is tender and lightly browned, 25 to 30 minutes.
- Meanwhile, break 6 eggs into a large nonstick skillet and cook over medium heat until the whites have set, 3 to 4 minutes. Serve up hash with a fried egg on top of each portion.
Nutrition Facts
| Calories | 289 kcal |
| Carbohydrate | 32 g |
| Cholesterol | 186 mg |
| Dietary Fiber | 6 g |
| Protein | 9 g |
| Saturated Fat | 3 g |
| Sodium | 276 mg |
| Sugars | 7 g |
| Fat | 12 g |
| Unsaturated Fat | 0 g |