There are few things that scream fall more than squash, so how could I dismiss such a quintessential ingredient in a series of fall breakfast ideas?

I couldn’t.

So here is a comforting skillet of caramelized butternut squash, onion, and potatoes, topped with a perfectly poached egg and garnished with some arugula and sliced green apple.

This is one of the most delicious and savory ways to serve the aptly named butternut squash, in all of its buttery goodness. 🍁🍂🎃

Rosemary Butternut Squash and Potato Skillet
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Rosemary Butternut Squash and Potato Skillet
Print Recipe
Butternut Squash Skillet
  1. Preheat oven to 350 degrees F (180 degrees C)
  2. Heat oil over medium high heat in an oven-safe skillet.
  3. Add in onions and soften for 2 minutes.
  4. Stir in butternut squash and potatoes, rosemary, garlic, and salt. Season with pepper to taste.
  5. Cook, stirring occasionally, 5 minutes and transfer to oven to finish cooking.
  6. Crack an egg into a small bowl.
  7. Fill a saucepan with 3 inches of water and bring to a boil.
  8. Add in vinegar and create a whirlpool by stirring boiling water with a wooden spoon.
  9. Slowly slide egg into the simmering water. Let cook for 3 minutes for a medium poach. Remove with slotted spoon.
  10. Remove skillet from oven.
  11. Top with poached egg and arugula.
  12. Finish with julienned green apple, season with salt, and garnish with chives.
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