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
- 2 tbsp Butter
- Olive oil
- Preheat the Oven to 400 degrees F.
- 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.
- With a sharp peeler, peel the skin off of the squash and discard the peels.
- 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.
- 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.
- Once the squash is removed from the oven let it cool for 5-10 minutes.
- 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.
- Then reduce the heat to low and add the egg/salmon mixture.
- Scramble and garnish with parsley.
- Serve hot and enjoy!