In a medium cast iron skillet (or any skillet you have), drizzle a bit of olive oil (or 1 Tb ghee) and place on medium heat.
Add diced prosciutto and cook until crispy and all fat is rendered.
Then add in the butternut squash and spinach and cook for 1-2 minutes until the spinach wilts and butternut squash is warmed.
Then use a spoon to make 4 indents into the hash. Crack an egg into a separate bowl (this is always a good idea just in case you get a bad egg) and then slowly pour the egg into its pocket. Lower the heat to medium-low and continue to cook the eggs until the whites are set. You may want to cover the pan with a large lid to help cook the top, for about 6-8 minutes (depending on desired yolk doneness).
Once done, enjoy straight from the pan or on a plate. This is also fabulous with hot sauce, salsa and avocado!
Please note that this hash is already made with cooked and roasted squash, which I can suggest making a head of time so breakfast can be an ease.