Preheat a 12 inch cast iron skillet with 1 tablespoon olive oil on medium heat.
Add butternut squash and cook for 5 minutes.
Add green onions and hash browns.
Add last tablespoon of olive oil to pan.
Stir vegetables as they cook.
Cook for 8 minutes until vegetables are soft.
Crack eggs and put on top of the vegetables.
Put skillet into the oven and broil for 5 minutes.
Remove and add cheese.
Put back in the oven and broil for another 5-8 minutes.
Make sure to cut your pieces of butternut squash into small bite-sized chunks so they cook thoroughly.
To make dairy-free, use a dairy-free cheese or omit the cheese altogether.
You can cut your butternut squash in small cubes as I did, or grate the butternut to make it more hash-like. If you grate the butternut squash, note it will take a lot less time to cook than if you cut it into cubes.
There are a few gluten free hash browns, I like Alexia, Trader Joe's, and Ore-Ida (Ore-Ida is labeling their potatoes that are gluten free now.)