Name: Bourbon-Butternut Breakfast Hash
Prep time: 25 min
Cook time: 25 min
Yield: 6
Ingredients: Butternut squash - peeled, seeded, and cut into 1-inch cubes - 1 (3 pound); Green bell pepper, cut into 1-inch cubes - 1 large; Yellow onion, cut into 1-inch pieces - 1 medium; Brown sugar bourbon (such as BSB®) - 6 tablespoons; Olive oil - 3 tablespoons; Garlic, minced - 4 cloves; Spanish smoked paprika - 2 teaspoons; Onion Powder - 2 teaspoons; Salt - ½ teaspoon; Eggs - 6 large

Ingredients for - Bourbon-Butternut Breakfast Hash

1. Butternut squash - peeled, seeded, and cut into 1-inch cubes 1 (3 pound)

2. Green bell pepper, cut into 1-inch cubes 1 large

3. Yellow onion, cut into 1-inch pieces 1 medium

4. Brown sugar bourbon (such as BSB®) 6 tablespoons

5. Olive oil 3 tablespoons

6. Garlic, minced 4 cloves

7. Spanish smoked paprika 2 teaspoons

8. Onion Powder 2 teaspoons

9. Salt ½ teaspoon

10. Eggs 6 large

How to cook deliciously - Bourbon-Butternut Breakfast Hash

1 . Stage

Preheat the oven to 400 degrees F (200 degrees C).

2 . Stage

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.

3 . Stage

Roast in the preheated oven until squash is tender and lightly browned, 25 to 30 minutes.

4 . Stage

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.