Butternut Squash, Bacon and Vegetable Hash

This recipe was made out of the leftovers from another meal last week, so before the ingredients went off I thought it would be good to use them up. I do hate food waste and try to minimise it as much as possible, though I do think I could still improve this. 

This is ideal for a light supper or for lunch for 2, it's quite light and tasty. The good thing about this is that you can use up any of your leftovers from the bottom of the fridge, so feel free to experiment with this.

Serves 2

1/2 Butternut squash, peeled and cubed
1 Pepper, de-seeded and sliced
3 spring onions, sliced
1/2 large courgette or 1 medium, chopped into small cubes
3 eggs
1 tablespoon mixed herbs
Olive Oil
Salt and Pepper
100 g bacon (I used cooking bacon)

  1. Preheat the oven to 200 C (fan oven).
  2. Put all of the vegetables into a roasting tin, drizzle with olive oil and sprinkle over the mixed herbs.
  3. Season with salt and pepper and mixed around.
  4. Put in the oven for approximately 30 minutes, or until all of the vegetables are cooked through and tender.
  5. Meanwhile, chop the bacon into small pieces are fry in a large drying pan with some oil.
  6. When the bacon has cooked through, add the cooked vegetables to the pan and fry off for a couple of minutes.
  7. Crack the eggs into the pan and stir through until the egg has cooked.

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