Butternut Squash and Sausage Breakfast Hash (Edit recipe)

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A hearty and filling savory breakfast with sausage, butternut squash and kale. If you are not a fan of kale you can substitute spinach.

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PREP TIME

10 minutes

COOK TIME

24 hours

INGREDIENTS

Serves: 4

Ingredients

1 lb Breakfast Sausage, (Can use sausage links instead)
3 cups Butternut Squash, Roasted ((See notes on how to prepare))
1 bunch Baby Kale, large Handful (or spinach)
1 pinch Salt and Pepper
1-2 Eggs, large (Optional)

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

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

To use sausage links: Cook the sausage, slice and then add back to the pan. Then add the kale and the squash. To Roast The Butternut Squash: Peel and cut the butternut squash into bit size chunks. Add to a parchment lined baking sheet and coat with 2-3 tablespoons of oil and salt and pepper to taste. Roast the squash at 400°F for 35-40 minutes or until the squash is fork tender. Toss halfway through the roasting time.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	197
Fat:	12 g
Carbohydrates:	3 g
Protein:	15 g
Cholesterol:	67 g
Sodium:	858 mg
Fiber:	0 g
Sugars:	0 g
Sugar Alcohol:	0 g
Calculated per serving.