Butternut Squash and Sausage Breakfast Hash
Filled with veggies and sausage this butternut squash and sausage breakfast hash makes a hearty meal.
Looking for a savory breakfast option, consider making a breakfast hash. Instead of the typical potato, substitute butternut squash. It gives the hash a bit of sweetness that counterbalances with the savoriness of the sausage.
What Is A Breakfast Hash
Hash originated as a way to use up leftovers. It typically consists of meat, potatoes, and onions. In this hash I substituted butternut squash for regular potatoes and omitted the onion. Sweet potatoes or acorn squash can also be used instead of the butternut squash.Â
Why You'll Love This Recipe
- It’s a savory breakfast option.
- Gluten-Free and dairy free
- Can use your favorite squash
- It’s a high protein breakfast
- A great way to use up leftover roasted squash
Ingredients
Breakfast sausage – I like the ground kind but you can also use breakfast links that you can slice into rounds.
Kale or Spinach – Find a container of baby kale if you can or you can just slice some Lacinto or Curly kale. If you don’t like kale you can substitute baby spinach.
Butternut squash  – You will need to have roasted butternut squash. You can use acorn or delicate squash if desired.
To make it a quick dish, buy the pre-cut butternut squash or you can cut one up yourself. Start by peeling and removing the seeds of the squash. Then cut into bit size chunks. To roast the squash simply cut into cubes, toss with 2-3 tablespoons of olive oil, salt, and pepper. Roast at 400F for 30-40 min until fork tender.
Egg – You will need one large egg.
SaltÂ
Black Pepper
Instructions
- Â In a large frying pan add the breakfast sausage and fry until cooked through, if there is a bit of fat then drain some of it but leave a bit to help cook the kale or spinach.
- Add a large handful of kale or spinach (remember they will greatly reduce once cooked) and cook until wilted.
- Add in the roasted butternut squash to warm.Â
- Season with salt and pepper.
- Then add to a bowl.
- Add a bit of oil or butter to the skillet and fry the egg, once cooked place on top of the sausage and squash.
- Top with fresh herbs and hot sauce if desired.
Butternut Squash and Sausage Breakfast Hash
Materials
- 1 lb Breakfast Sausage Can use sausage links instead
- 3 cups Roasted Butternut Squash (See notes on how to prepare)
- 1 large Handful of baby kale or spinach
- Salt & Pepper
- 1 -2 large eggs Optional
Instructions
- Pre-heat a large skillet and add the breakfast sausage. Cook the sausage until it's no longer pink. Drain some of the fat if necessary leaving about 1 tbsp behind to cook the kale.
- Once the sausage is cooked, add a large handful of kale or spinach and cook until wilted.
- Add the roasted butternut squash and cook until warmed through.
- Add salt and pepper to taste.
- To serve, add to a bowl and top with a fried, scrambled or poached egg.
- Finish with hot sauce, or fresh herbs (optional).
Notes
Nutrition
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