Start the day with this Butternut Squash and Apple Hash with Sausage! A satisfying, veggie-filled and tasty breakfast.
You may be wondering, what is a hash anyway?
A hash is a dish of diced, ground or chopped meat and often times vegetables sautéed in a frying pan. We think it’s the perfect way to start the day when you’re in search of something savory, warm, satisfying, and hearty. Thanks to the well-balanced nature of this dish, it will keep your blood sugars stable all morning long, leaving you satisfied and ready to tackle the day.
Making a hash is also the perfect opportunity to ‘clean out the fridge’ and use up what you have on hand. But if you’re looking for more guidance we have some additional hash recipes for you to try including Sweet Potato Hash with Bacon, Tex Mex Hash, Chicken Apple Sausage Sweet Potato Hash, and Brussels Sprouts Sweet Potato Sausage Hash.
Serve as an egg-free breakfast or if you wish, top with a fried egg.
Butternut Squash and Apple Hash with Sausage makes for a great recipe for your weekend meal prep. It’s quick to make and reheats ever so nicely. Preparing this dish ahead of time, either from start to finish or simply pre-chopping your vegetables and cooking the sausage means you’ll spend less time in the kitchen during the busy work week.
Making your own sausage comes with benefits.
Using ground turkey (or chicken or pork) and a few dried spices from the pantry in place of store-bought breakfast sausage saves you money and means you’ll be getting less sodium and no preservatives. You know exactly what goes into the sausage when you make your own. The sausage is freezer-friendly so if you wish, you could double or triple the sausage portion of the recipe so that you can stock your freezer with some for future meals and recipes.
Not a kale lover? No problem.
Replace the kale with spinach or chard or leave it out. It’s still incredibly delicious.
- 1½ Tbsp. coconut oil, divided (or cooking fat of choice – avocado oil or ghee)
- 1 medium onion, diced
- 1 small butternut squash (1½ lbs.), peeled and cut into ¼-inch dice (about 3 cups)
- 1 medium apple, cored and diced
- 12 ounces ground turkey or chicken or pork
- ½ tsp. dried sage
- ¼ tsp. dried thyme
- ¼ tsp. garlic powder
- 1/2 tsp. sea salt (more to taste)
- Pinch of nutmeg
- red pepper flakes
- 3 cups kale, chard or spinach, washed and torn
- Combine ground turkey, sage, thyme, garlic powder, salt and nutmeg or red pepper flakes (if using) in small bowl. Stir with large spoon or use your hands to combine. Set aside.
- Place a large skillet over medium-high heat. Add 1 tsp. coconut oil and heat just until oil starts to shimmer. Add onion and butternut squash. Sauté for 7-8 minutes, stirring occasionally.
- Add 3 Tbsp. water and diced apple. Cook an additional 5 minutes, stirring occasionally.
- Move vegetable mixture to one side of the pan. Add remaining coconut oil and turkey mixture. Allow turkey to cook a few minutes before breaking it up with a spatula or wooden spoon.
- Continue to cook 5-6 minutes or until turkey is cooked through and no longer pink. Stir to combine vegetables and sausage.
- Place kale/chard/spinach on top of hash and cover with a lid. Allow greens to wilt, about 1-2 minutes. Stir, season with additional salt and pepper and serve.
- Serving Size: 1/4 recipe
- Calories: 308
- Sugar: 8g
- Sodium: 372mg
- Fat: 13g
- Carbohydrates: 24g
- Fiber: 5g
- Protein: 25g
Have you tried this recipe yet? If so, we’d love to hear what you thought of it in the comments below.
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