I keep heirloom pears from my father's tree and squash chopped and stores in the fridge and freezer for a quick grab. All of my squash is about half pre-cooked. I find it cooks quicker and keeps flavor better this way when I freeze it.
1 oz. onion, chopped
3 oz. butternut, chopped
3 oz. pear
1-2 tsp. bacon fat, just enough to keep it from sticking
cayenne and hickory salt to taste
- Heat fat. Add in onion and squash.
- When smaller squash pieces start to become tender, add in pears and cayenne to taste. I use about 1/8 a tsp, but I like spicy.
- When pears start to become tender, fry your egg how you like it on the other side of the pan. I like mine over easy, just barely.
- Serve as is, or pop that egg and make a mess, which is how I prefer it.