Butternut Squash Hash

Day 13 of my Whole 30 Challenge. After my workout and once again I am starving.

Peel butternut squash and cut into 1-inch pieces. Give them a quick blanch in salted boiling water for 5 to 7 minutes and drain.

Meanwhile cut asparagus in 1 inch pieces, dice some red onion and mince some garlic. For some more flavor cut some thin sliced prosciutto into strips.

Get your sauté pan hot, next add your olive oil. Once the oil is hot add all your veggies and prosciutto. Sauté until veggies are nice and caramelized and your prosciutto is nice and crispy.

Plate on a bed of arugula and garnish with a sunnyside egg.

Buon Appetito