Crispy Roasted Butternut Squash Hash with Fried Eggs

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Roasted Butternut Squash Hash with Fried Eggs

YOUR SOLIN GENERATED RECIPE

Crispy Roasted Butternut Squash Hash with Fried Eggs

Enjoy a vibrant, comforting dish featuring roasted butternut squash, red bell pepper, onion, and hearty chickpeas tossed in a hint of olive oil, crowned with perfectly fried eggs. This dish brings savory warmth and a delightful mix of textures ideal for any time of day.

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NUTRITION

572kcal
Protein
35g
Fat
24.8g
Carbs
53.3g

SERVINGS

1 serving

INGREDIENTS

4 large eggs

1 cup diced butternut squash

1/2 cup chopped red bell pepper

1/4 cup chopped onion

1/2 cup cooked chickpeas

1 teaspoon extra virgin olive oil

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    In a bowl, combine the diced butternut squash, chopped red bell pepper, chopped onion, and cooked chickpeas. Drizzle with 1 teaspoon of extra virgin olive oil, and season with salt and pepper to taste.

  • 3

    Spread the mixture evenly on a lined baking sheet. Roast in the oven for 20-25 minutes until the squash is tender and the edges are crispy, stirring halfway through the cooking time.

  • 4

    While the hash is roasting, heat a non-stick pan over medium heat. Fry the eggs to your preferred doneness (sunny-side up or over easy).

  • 5

    Assemble the dish by serving a generous portion of the roasted hash on a plate and topping it with the freshly fried eggs.

  • 6

    Enjoy your wholesome, nutrient-packed meal!

Crispy Roasted Butternut Squash Hash with Fried Eggs

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Roasted Butternut Squash Hash with Fried Eggs

YOUR SOLIN GENERATED RECIPE

Crispy Roasted Butternut Squash Hash with Fried Eggs

Enjoy a vibrant, comforting dish featuring roasted butternut squash, red bell pepper, onion, and hearty chickpeas tossed in a hint of olive oil, crowned with perfectly fried eggs. This dish brings savory warmth and a delightful mix of textures ideal for any time of day.

NUTRITION

572kcal
Protein
35g
Fat
24.8g
Carbs
53.3g

SERVINGS

1 serving

INGREDIENTS

4 large eggs

1 cup diced butternut squash

1/2 cup chopped red bell pepper

1/4 cup chopped onion

1/2 cup cooked chickpeas

1 teaspoon extra virgin olive oil

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    In a bowl, combine the diced butternut squash, chopped red bell pepper, chopped onion, and cooked chickpeas. Drizzle with 1 teaspoon of extra virgin olive oil, and season with salt and pepper to taste.

  • 3

    Spread the mixture evenly on a lined baking sheet. Roast in the oven for 20-25 minutes until the squash is tender and the edges are crispy, stirring halfway through the cooking time.

  • 4

    While the hash is roasting, heat a non-stick pan over medium heat. Fry the eggs to your preferred doneness (sunny-side up or over easy).

  • 5

    Assemble the dish by serving a generous portion of the roasted hash on a plate and topping it with the freshly fried eggs.

  • 6

    Enjoy your wholesome, nutrient-packed meal!