The Roasted Butternut Scramble

I really enjoy being able to turn dinner into breakfast. Not only is it less wasteful, it’s usually pretty tasty and saves time when wondering what to cook for breakfast. I also try creating healthy delicious meals that have the husband’s stamp of approval.



The Butternut Scramble – Serves 2-4 people


  • 1/2 cup Butternut Squash
  • 1/4 cup Salmon (leftover from the night before) – This can be substituted with steak, chicken, or left out completely.
  • 4 Eggs
  • 1/4 cup Brown Sugar
  • Parsley
  • Salt
  • Pepper
  • 2 tbsp Butter
  • Olive oil


  1. Preheat the Oven to 400 degrees F.
  2. Next, cut the squash in two halves and select one half. Wrap and store the other half of the Butternut Squash in your fridge for later.
  3. With a sharp peeler, peel the skin off of the squash and discard the peels.
  4. Next place the squash on a oiled baking sheet and place in the oven for 25-30 minutes or until fork-tender. Bast the squash periodically with olive oil to prevent over drying. You may also use butter if that is preferred.
  5. Next, scramble all the eggs and mix in the leftover salmon. The salmon should break apart nicely with the help of a fork. Salt and pepper to taste. Then set aside.
  6. Once the squash is removed from the oven let it cool for 5-10 minutes.
  7. Chop the squash into cubes and place in a frying pan with butter and brown sugar. Using medium heat fry squash, brown sugar and butter until golden brown or to your liking.
  8. Then reduce the heat to low and add the egg/salmon mixture.
  9. Scramble and garnish with parsley.
  10. Serve hot and enjoy!


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