Begin by chopping up the bacon and cooking it in a cast iron skillet. Remove the pieces of bacon, leaving the fat behind for cooking.
Add the chopped onion and saute until it turns translucent, about 5 minutes.
Add the butternut squash, garlic, sea salt and rosemary. Stir, then cover. Cook 3 to 5 minutes, until butternut squash has softened. Remove the lid and continue cooking until the squash has a nice golden-brown color and is cooked through to desired done-ness.
Add the sun-dried tomatoes and stir well. Cook just 30 seconds to 1 minute longer, until the sun-dried tomatoes are well-incorporated and hot.
Serve with choice of fried, sunny side up, or scrambled eggs, avocado, and fresh parsley (optional). Don't forget to enjoy yourself.