Mealime recipe · lives on in MealPot
Cheesy Cajun Ham, Butternut Squash, Pepper & Zucchini Hash with Eggs
- 20 min
- 2–6 servings
- 607 kcal / serving
A hearty skillet hash with tender squash, ham, and peppers finished with melty cheese, then eggs cooked to order on the side. It comes together quickly for a satisfying weeknight meal.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- 4eggs
- 2 cupsfrozen butternut squash, pieces
- 8 ozham steak, boneless
- 1red bell pepper
- ⅔ cupshredded cheese, Mexican blend
- ½ mediumyellow onion
- 1 mediumzucchini squash
- red bell peppers
- yellow onions
From the pantry: Cajun seasoning, extra virgin olive oil, salt
Cookware
baking sheet pan · chef's knife · colander · cutting board · measuring cups · measuring spoons · nonstick skillet · oven mitts · spatula · stirring spoon
Directions
- Preheat your oven to 450°F and line up your baking sheet.
- Rinse and dice the bell pepper(s) and spread them on the baking sheet in a single layer.
- Add the zucchini pieces to the sheet with the peppers.
- Chop the onion and dice the butternut squash, then scatter them over the vegetables on the sheet. Drizzle with oil and dust with Cajun seasoning and salt, tossing to coat evenly.
- Bake until the vegetables begin to soften, about 10 minutes.
- Meanwhile, cut the ham into medium dice.
- Remove the sheet from the oven, add the ham, give everything a stir, and sprinkle with cheese.
- Return the sheet to the oven and cook until the vegetables are tender and the cheese has melted, about 5–6 minutes. Meanwhile, heat a skillet over medium-high heat, add a little oil, and crack the eggs in. Cook until the whites set and the yolks are still runny, about 4 minutes. Season with a pinch of salt.
- To serve, divide the hash and fried eggs onto plates and enjoy.
Two tips
- Prep the vegetables ahead and store on the baking sheet for a quick bake later.
- Swap in extra-virgin olive oil if you run low on other fats, and serve with a side of toast if you like.
Nutrition per serving
- Calories
- 607 kcal
- Protein
- 46 g
- Carbs
- 26 g
- Fat
- 36 g
- Fiber
- 4 g
- Sodium
- 2663 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition are recorded from the original Mealime recipe ↗ (captured 2026-09-12). Photo: MealPot, an AI-rendered illustration of the finished dish. Description and directions written by MealPot.