Butternut Squash Turkey Hash

Sweet earthy butternut squash along with spicy jalapeno turn leftover turkey into a crazy great breakfast! We will never get enough hash!


  • 2 + 1 tablespoons unsalted herbed butter (or plain unsalted butter)
  • 1 tablespoon extra virgin olive oil
  • 1 leek - light part only, chopped small
  • 1 jalapeño - seeded and chopped small
  • 1 red bell pepper (or any color) - diced small
  • 2 cups Olivia's Organics Butternut Squash - diced small
  • 2 tablespoons fresh sage - chopped
  • Salt & pepper - to taste
  • 2 cups leftover turkey - chopped small
  • 4 large eggs


  • In a large sauté pan, heat 2 tablespoons of the herbed butter with the olive oil. Add the leek, jalapeño, and bell pepper, and sauté for approximately 5 minutes. Add the butternut squash, sage, salt and pepper and continue to cook for 7 to 10 minutes or until the squash is soft. Mix in the turkey and cook until heated.
  • In a separate pan, melt 1 tablespoon of butter and cook eggs sunny side up. 
  • To serve, top a serving of hash with a fried egg and add any additional seasonings as desired.

Categories: Butternut Squash, Entree