Gluten free butternut squash hash with an egg

What haven’t I done before?

This is a new recipe using a couple of ingredients I already had in the fridge.

Ingredients (serves 2):

1 x Butternut squash, peeled, de-seeded and cubed
1 x Red onion, diced
1 x Sweet red pepper, de-seeded and diced
0.5 x Savoy cabbage, thinly sliced
2 x Eggs
Gluten free soy sauce
Oregano
Salt and pepper
Olive oil

Method:

  1. Pre-heat the oven to 180 degrees Celsius. Spread the squash on a baking tray, drizzle with olive oil and season with salt, pepper and oregano. Cook for 20-25 minutes.
  2. Saute the onion in a pan, then add the pepper and Savoy cabbage. Add a tablespoon of soy sauce.
  3. Break the eggs into the pan and fry until cooked where the egg white is cooked and the yolk is runny.
  4. Serve the squash on 2 plates and then add the cabbage, pepper and eggs equally. Season with a little salt and cracked pepper.

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