Heat a large skillet over medium heat.
Cook the bacon, and onions.
Transfer the bacon and onions to a paper towel lined plate, and leave the grease in the pan.
Add the butternut squash to the pan, and cook until tender.
If needed, add a tablespoon of butter at a time to the skillet to keep the butternut squash from sticking.
Once tender, return the bacon and onions to the pan, and cook for a few more minutes.
Make four wells/spaces big enough to fit your eggs, and crack them in.
Cover the skillet with a lid, and allow the eggs to cook to your preference.
Remove from heat, and sprinkle over the salt & pepper.
Sprinkle on the parsley.
Serve & enjoy!