Day 47: Ground Turkey, Sage, Butternut Squash, Fried Egg Hash

I had some ground turkey and needed to make a quick dinner but wasn't in the mood for tacos... I know, crazy right? I wanted something that was quick and not a lot of work but I didn't want the taste to be slacking so I looked on Pintrest for some inspiration.

I saw a few recipes of a sweet potato hash that seemed pretty quick and easy and substituted the potatoes for some pre cooked butternut squash. Have the squash precooked saved me a lot of time and effort cleaning and roasting the squash. This dish came out really good and was actually really healthy. Best part is my husband and I didn't feel like we were eating too healthy because of the runny fried egg on top. It was the perfect amount of fat to tie this dish together! The best part about this dish for me, was that everything was cooked in one skillet. The less dishes, the better, and this meal really helped out on cleanup time. 

*Ingredients

1 pack lean ground turkey

About 2 cups diced, cooked butternut squash (the amount is to your liking, I love squash, so the more the better)

5 medium sage leaves

4 garlic cloves, minced

1/2 large vadalia onion, minced

1 TBS Italian seasoning

1 tsp onion powder

1 tsp garlic powder

salt/pepper to taste 

1/4 cup Asiago cheese

3-4 eggs (depends on the size of your skillet)

4 TBS chopped chives (for garnish on plate)

1 TBS olive oil

1 cup fresh spinach

*Instructions

Dice onions, garlic, and sage. Add olive oil to skillet and add onions. Cook until translucent, add minced garlic and sage; cook about 1 minutes, until fragrant. Add ground turkey and cook until fully cooked. Add butternut squash and seasonings. Add Asiago cheese, combine. Add spinach and when it is wilted, add your eggs. Cover skillet and let cook about 5-8 minutes or until preferred egg texture. Lift lid, take off heat and add chopped chives. Enjoy!