Butternut Squash Breakfast Hash

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4 large eggs

1 small butternut squash (skin and seeds removed), cut into 3/4 inch cubes

1/2 medium red onion, chopped

2 garlic cloves, minced

1/2 tsp salt

Fresh cracked black pepper

Fresh thyme or a sprinkle of dried herbs

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Preheat a large skillet to medium high heat. Add a couple tablespoons of avocado oil or grass-fed tallow with the butternut squash and red onion. Cook for 4 minutes, stirring often. Then reduce the heat to low-medium and cook for another 4 minutes or so, stirring often, until the butternut squash is fork tender.
Add the salt and cracked black pepper and stir into the dish. You can also add some dried Italian seasoning.
Create 4 openings for eggs. Crack the eggs into the opening. Put a top onto the skillet and let it cook for a few minutes until the egg whites are set.
Top with fresh thyme if desired. Add salt and pepper to the eggs. Serve with sourdough toast or sprouted bread if desired and enjoy!
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Find it online: https://homecookedliving.com/butternut-squash-breakfast-hash/