Healthy, Hearty, and Delicious: Cast Iron Butternut Squash Egg Scramble
It seems we live for the weekends and the after 5pms. The times when we trade in my email account for trailhead, and deadlines for the unknown conditions ahead. And I like that, a lot. Yet there’s also a sense of fulfillment in coming home: reflecting, recouping, and dreaming of the next adventure.
So after a weekend away in the North Cascades, we hit the kitchen to channel our inner camper and plan the next adventure over our favorite meal: breakfast. Keeping true to that inner adventurer, this home base recipe starts with a cast iron pan.
Cast Iron Butternut Squash Scramble
You will need:
- your trusty cast iron pan
- oil
- 1 small butternut squash
- 12 eggs, scrambled set aside
- 4 stems kale, torn into small pieces
- 4 fully cooked Italian sausages, sliced
- 1/2 onion, diced
- 5 baby golden potatoes, diced
- 3 purple potatoes (because color is more fun), diced
- rosemary
- s+p
Heat oven to 375. Toss diced potatoes in oil, rosemary, s+p. Place on cookie sheet and put in oven. Set a timer for 20 minutes, then rotate with a spatula. Then leave in for 20 minutes more. The browner the better!
Heat oil in pan. Sauté onion and squash for 6-7 minutes until just fork tender. Add sausage, brown for a minute or two. Lower heat. Add eggs, gently scramble, then add kale before eggs are completely cooked. Next comes rosemary and s+p to taste. Serve straight from that great pan with potatoes on the side.
Cover photo: Lindsey Minerva
