Breakfast ideas for those with Fructose Intolerance are hard to come by. I’m a huge fan of breakfast and, in particular, skillet hashes. Skillet meals just make cooking so easy and delicious. Butternut squash is the most popular squash there is but I’m not a fan of it. It’s too sweet for me. My favorite is acorn squash. It has a more delicate taste and a much better texture. I find it to be creamier, similar to potatoes.

In the past, I’d always roasted it first, then used in a variety of recipes. This past winter my mom fried it up in butter and it was a game-changer. Absolutely amazing. Then when I had a few clients be diagnosed with Fructose Intolerance I needed to develop recipes for them. This is now one of my favorites and I do not have fructose intolerance. It’s yummy.

Acorn Squash Breakfast Skillet

For this recipe you had half an accord squash, removing the seeds and strings, peeling, and then cutting into cubes. Then you’ll also want a handful of baby spinach, 2 eggs, a 1/2 tablespoon of butter, and salt. Take an 8-10 inch pan and heat it on medium heat. Once warm, add the butter and coat the bottom of the pan. Add the cubed squash and cover with a lid. Let cook for 4-5 minutes. Flip over and let cook another 4-5 minutes. Check to see how soft the squash is. If you cannot easily pierce it with a fork then flip and let cook another couple of minutes. Once it can be pierced with a fork, add spinach and let wilt for one minute. Then make a hole and crack open the eggs into the hole. Cover the pan with a lid and let cook until the whites are no longer runny and the yolk reaches your desired doneness. Add salt and serve!

You can easily add in bacon or sausage to make it heartier. You can sub out the acorn squash with any winter squash, including butternut squash if that is what you have on hand.