Butternut Squash Scramble

Butternut Squash Scramble

Recipe and story by Jillian Zieske
Photos by Lindsey Minerva

Sometimes it seems we live for the weekends and the after 5 pms. The times when we trade in our email accounts for trailhead, and deadlines for the unknown conditions ahead. And I like that, a lot. Yet there’s also a sense of fulfillment in coming home: reflecting, recouping, and dreaming of the next adventure.

So after a weekend away in the North Cascades, we hit the kitchen to channel our inner camper and plan the next adventure over our favorite meal: breakfast. Keeping true to that inner adventurer this home base recipe starts with a cast iron pan.

Cast Iron Butternut Squash Scramble

your trusty cast iron pan
oil
1 small butternut squash
12 eggs, scrambled set aside
4 stems kale, torn into small pieces
4 fully cooked Italian sausages, sliced
1/2 onion, diced
rosemary
s + p

5 baby golden potatoes, diced
3 purple potatoes (because color is more fun), diced
rosemary
s+p

Heat oven to 375.
Toss diced potatoes in oil, rosemary, s+p. Place on cookie sheet and put in oven.
Set a timer for 20 minutes, then rotate with a spatula. Then leave in for 20 minutes more. The browner the better! 

Heat oil in pan.
Saute onion and squash for 6-7 minutes until just fork tender.
Add sausage, brown for a minute or two.
Lower heat. Add eggs, gently scramble, then add kale before eggs are completely cooked.

Next comes rosemary and s+p to taste.

Serve straight from that great pan with potatoes and strawberries on the side. 


Jillian Zieske lives Seattle where she’s usually cooking for friends or getting lost in the mountains. She has a love for puns and desire to celebrate the little victories of life.


Portland

Portland

Alex Woodard

Alex Woodard