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

Cook Mode

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.