Active Time

　　10 minutes

　　Total Time

　　25 minutes

　　Butternut squash is one of my all-time favorite ingredients. It has a beautiful orange color, is very filling, is great for heart health, and perhaps best of all, it’s great for healthy skin and eyes. An ingredient that’s beautiful and makes you beautiful? Yes, please!

　　

Ingredients

2 servings

　　½ cup ¼"-cubed butternut squash

　　Kosher salt and freshly ground black pepper

　　1 teaspoon olive oil

　　1 onion, roughly chopped

　　1 bell pepper, roughly chopped

　　½ teaspoon paprika

　　½ teaspoon chili powder

　　5 rosemary needles, minced

　　1 garlic clove, minced

　　2 large eggs

　　

Step 1

In the Instant Pot, combine the butternut squash, a pinch each of salt and pepper, and the olive oil. Set to “sauté, medium heat” and cook until lightly browned, about 5 minutes, stirring often to avoid burning. Add the onion and bell pepper and sauté until softened, about 5 minutes. Add the paprika, chili powder, rosemary, and garlic and toss to combine. Hit “cancel.”

　　

Step 2

Make 2 wells in the hash and crack the eggs into the wells. Cover, choose the “egg” setting, and cook for 1 minute. Quick-release the pressure and serve.

　　

Nutrition Per Serving

Per serving: calories 198; fat 12 g; saturated fat 3 g; fiber 2 g; protein 10 g; carbohydrates 13 g; sugar 5 g

　　From Lose Weight With Your Instant Pot: 60 Easy One-Pot Recipes for Fast Weight Loss © 2018 by Audrey Johns. Reprinted by permission of William Morrow Cookbooks, an imprint of HarperCollins Publishers.Buy the full book from HarperCollins or from Amazon.