Every morning, The Hubster has scrambled eggs with sauteed spinach and toast. And when he doesn’t, it’s not a pretty morning. Or afternoon. Or evening.
I, on the other hand, tend to do things like toast and hot cider, granola, or refrigerator oats for breakfast.
Every now and then, I crave eggs.
This was one of those cravings, combined with some leftover shreds of butternut squash from our massive batch of squash patties.
And holy wow, was it a party in my mouth.
It was so good, that I had it three mornings in a row.
In a row.
I’m beginning to sound like The Hubster.
I’m almost tempted to shred another squash just so I can have this for breakfast again.
Butternut Squash Scramble
- 2 large eggs
- 1 tbs almond milk or other milk/alternative
- 1 tbs cooking oil canola, coconut
- 1/4 cup onion diced
- 1/2 cup shredded butternut squash
- salt and pepper to taste
Heat oil in a medium skillet over medium-high heat.
In a small bowl, beat eggs and almond milk until well combined.
Add onions and saute for 2-3 minutes.
Add butternut squash shreds and saute for another 1-2 minutes.
Pour in egg mixture, reduce heat to medium.
As eggs begin to set, gently pull the eggs across the pan with rubber spatula, forming large soft curds.
Continue cooking until thickened and no visible liquid egg remains.
Remove from heat, transfer to plate or bowl, season with salt and pepper, and serve hot!
Allergen InformationNightshade Free, Dairy Free, Wheat Free, Gluten Free, Soy free, and Corn Free.