Butternut squash, apples, and sausage….the perfect fall flavors all coming together to make this yummy breakfast hash! Don’t let the name fool you though….I enjoy this all through the year!
When I started my diet several months ago to help cut back on inflammation one of the things I had to cut initially was eggs. I was so used to eating some form of eggs on most mornings that I wanted to find something else hardy that was going to stay with me and not leave me hungry within an hour. I searched around and after tweaking a few things together this is what I came up with. I love how this makes a large amount so I save the leftovers in the refrigerator and eat it for breakfast throughout the week. I am not going to lie, this takes about 45 minutes to prepare even with me pre-cutting up the butternut squash the night before. And I know we all don’t have time for that every morning so leftovers are great!
As I mentioned above I often pre-cut up my butternut squash the night before because it is a little bit of a process. When making this meal I either buy one small butternut squash or one large one that is cut in half and I save the other half for the next time I make this. In these pictures I used a large butternut squash. This probably could have used a post all on it’s own but here are the steps for cutting up a butternut squash.
Before we start I need to share this y-peeler with you. Don’t even try to peel one of these without a really sharp peeler. You will probably start crying, well maybe not, but it will be super frustrating and almost impossible. This OXO Y-peeler right here is a lifesaver and goes through the squash like butter!
Cut the ends off the squash.
With the y-peeler peel away from you and keep your fingers out of the way as this baby is sharp!
Once peeled stand it up and slice it in half as even as you can.
With a metal spoon scrape out the seeds.
When using a large squash I bag up one of the halves to use for next time. It has always been fine in the refrigerator for about 5-6 days.
With the other half, lay it down and then cut it in half across the middle.
With one of the halves start making slices about 1/4- 1/2 inches wide.
Then with each slice cut them into 1/4-1/2 inch strips.
Slice each of those strips into 1/4-1/2 inch cubes. Usually I am doing this the night before so I just pop them right into a storage bag. If you are making the hash right away just put them in a bowl while you are cutting up the rest.
This usually comes out to about 3-4 cups of cubed squash. Because all squash are a little different it is never exact and I just use my judgement if it is big enough to split or if I can use the whole thing. It has always turned out great no matter what!
When you are ready to make the hash add about 1/2 cup avocado oil to a large skillet on medium heat. I honestly never measure.
Add the butternut squash.
Add the chopped onion. I like to pre-cut up that too if I can. Stir around.
While that is cooking slice the apples and cut into about 1/2 inch pieces. Add the apples and water to the skillet and stir.
Let that continue to cook and stir often while you season the meat. I usually use ground pork, my favorite, but I also have used ground turkey or ground chicken. I try to buy what I can find organic or at least all natural. Here is what you need to season the meat.
Add the spices right on top of the meat.
I take my spoon and kind of mix them together a little first.
Then I mix the seasonings into the meat.
Move the squash, apples, and onion to the side of the pan and add another tablespoon or two of avocado oil.
Add the meat to the pan and kind of push it down to fill the space. Let it sit and cook for a minute or two before you start breaking it up.
Continue to break it up and stir it around until it is no longer pink.
Then mix it all together.
Roughly chop up a big pile of greens. I usually buy the pre-washed containers of power greens or super greens but you can also use just spinach.
Add to the skillet and then stir it around. I usually have the heat turned down to medium low by now.
It won’t take long to wilt and look like you hardly have any spinach in the pan.
Finally start seasoning it with pink salt and fresh ground black pepper. I usually do a few rounds of the salt and pepper and I just keep cooking it and stirring in between.
I will often taste it, cool the bite first, to see if it needs more salt and pepper and add more if needed. When it tastes to your liking turn off the heat and serve. Refrigerate the leftovers to eat throughout the week!
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Here is your printable recipe!!
XOXO
JEN
- 1 large butternut squash cut in half, or 1 small, peeled and cut into ¼-1/2 inch cubes (about 3½ - 4 cups)
- Avocado oil for cooking (about ½ cup plus 1-2 tablespoons divided)
- 1 medium onion, diced
- 2-3 apples cored and diced (depends on preference and size)
- 4 tablespoons water
- 1 pound ground pork, (chicken or turkey may also be used)
- 1 teaspoon dried sage
- 1 teaspoon pink salt
- ½ teaspoon dried thyme
- ½ teaspoon garlic powder
- about 3 cups spinach or power greens roughly chopped
- pink salt and fresh ground black pepper to taste (omit pepper for AIP)
- Add about ½ cup avocado oil to a large skillet on medium heat.
- Add the butternut squash and diced onion. Stir around.
- Dice up the apples and add to the skillet along with the water. Continue to cook and stir while you prepare the meat.
- In a medium bowl add your ground pork, sage, salt, thyme, and garlic powder. Stir it all together.
- Move the squash, apples, and onion to the side of the pan and add another tablespoon or two of avocado oil.
- Add the meat to the pan and kind of push it down to fill the space. Let it sit and cook for a minute or two before you start breaking it up.
- Continue to break it up and stir it around until it is no longer pink. Then mix it all together.
- Add the spinach or power greens to the skillet and stir it around.
- I usually have the heat turned down to medium low by now.
- It won't take long for the spinach to wilt and look like you hardly have any in the pan.
- Finally start seasoning it with pink salt and fresh ground black pepper. I usually do a few rounds of the salt and pepper and I just keep cooking it and stirring in between.
- I will often taste it, cool the bite first, to see if it needs more salt and pepper and add more if needed. When it tastes to your liking turn off the heat and serve.
- Refrigerate the leftovers to eat throughout the week!
rawsonjl says
That really does look amazing! I have started using butternut squash in a lot of our recipes; my favorite way is to peel it, slice it and cut it into French fries. I am sure I would LOVE this! Pinned.
Jen says
Thank you so much!! I will have to try the french fries. Sounds delicious!
Miz Helen says
We will really enjoy your Autumn Breakfast Hash! Hope you are having a great week and thanks so much for sharing your awesome post with us at Full Plate Thursday.
Miz Helen
Jen says
Thank you Miz Helen! Have a great weekend!