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Butternut Squash Hash With Sausage

If you’re looking for a delicious fall and winter breakfast or brunch recipe, look no further! This Butternut Squash Hash with Sausage has everything you need – sweet caramelized butternut squash, savory umami mushrooms and seasonal flavors like sage and thyme. Plus, a fried egg or two on top is the perfect way to round out this satisfying and nutritious meal.

Traditionally, hash recipes are made with a mix of finely chopped and cooked foods such as potatoes, meats, vegetables, spices and herbs. However, a hash can actually be any combination of ingredients and can even be vegan or vegetarian! This butternut squash hash is a healthy and nutritious dish that would be great for breakfast, brunch or dinner. This butternut squash hash is also a good choice for those who are following the Low FODMAP diet, as it contains both vegetables and lean proteins.

The best part about this recipe is that it can be made ahead of time. In fact, it is ideal for weekend meal prep because it reheats so well. You can roast the butternut squash and chop up the vegetables, sausage and apple in advance. This will save you a lot of time in the kitchen when you’re ready to eat the dish.

To make this butternut squash hash, heat a large skillet over medium high heat. Add the breakfast sausage and cook until browned and cooked through. Drain some of the fat if needed but leave a little behind to help cook the kale and spinach. Add in a large handful of kale or spinach and cook until wilted. Finally, add in the roasted butternut squash and season with salt and pepper.

In a separate skillet, sauté the red onion and bell pepper until softened. Add in the thyme, sage, and parsley and stir to combine. Once the squash is roasted, add it to the skillet along with the cooked onions and bell peppers. Stir to combine and cook over medium heat for about 10 minutes or until eggs are set.

Serve this butternut squash hash with a fried or poached egg on top, fresh herbs and hot sauce (optional). It’s the perfect brunch, breakfast, lunch or dinner for any occasion!

This dish is low-FODMAP, dairy-free, gluten-free, grain-free, Paleo, and Whole30. It is also vegan and free of eggs, butter, cheese, milk, cream, oil, refined sugar and artificial ingredients.

Recipe from The Food Diaries.

This is a sponsored post from the Egg Nutrition Center. For more information on their work and research, check out their website here.
The Food Diaries is written and produced by a team of journalists. For questions about this article, email us at editors@thefooddiaries.com.

This is an updated version of a previously published article.

This recipe was originally published in September 2018.
A savory breakfast bowl of roasted seasoned butternut squash, heirloom tomato salsa and avocado with an optional fried egg. This recipe is easy to make and full of flavor!