Butternut squash hash with fried egg

This breakfast is a good source of vitamin A for healthy eyes, hair and skin.

Ingredients:

3 cups cubed butternut squash (2 pounds)
2 tablespoons extra-virgin olive oil, divided
1/3 cup sliced scallion, tops and bulb
1 medium zucchini, sliced
3 cups arugula
2 tablespoons fresh sage, chopped
1 teaspoon balsamic vinegar
2 cloves garlic, minced
3 cups baby spinach
1 15-ounce can white beans
Cooking spray
4 large eggs
¼ teaspoon fresh ground black pepper

Directions:

1. Preheat oven to 400 F. Line a large baking sheet with parchment or foil.
2. Toss the squash with 1 tablespoon oil. Spread out on baking sheet. Place in oven for 25-30 minutes or until lightly browned.
3. Heat remaining oil in a large skillet over medium heat. Add scallions, zucchini, arugula and sage. Cook for 5 to 8 minutes, until lightly browned. Add the vinegar, garlic, squash (made in step 1), spinach and black pepper. Sauté until everything is golden brown, about 5 to 7 minutes more, stirring occasionally.
4. While cooking the hash (step 2), spray nonstick pan with cooking spray and heat to medium on stove top. Cook eggs to desired yolk doneness.
5. Place 1 3/4 cup of hash on each plate and top with one fried egg.

Makes 4 servings

Recipe contains: Egg

Carb choices per serving: 1 ½

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