Recipe courtesy of Johanna Vasseur
Episode: Hometown Haunts
Winter Squash and Apple Hash
Total:
1 hr 40 min
Active:
30 min
Yield:
4 servings
Level:
Easy
Total:
1 hr 40 min
Active:
30 min
Yield:
4 servings
Level:
Easy

Ingredients

Rosemary Sausage:
Cranberry-Ginger Chutney:

Directions

Preheat the oven to 325 degrees F.

Peel, seed, and chop the squash. Distribute evenly on a baking pan and drizzle lightly with oil. Bake until soft to the touch, about 20 minutes. Remove and cool.

Cook the Rosemary Sausage in a lightly oiled pan over medium heat, stirring often, until browned. Add the apples, onions and peppers. Cook, stirring regularly, for 3 to 4 minutes. Add the squash. Saute until the squash is lightly browned, 1 to 2 more minutes.

Cook eggs separately as desired.

Plate the squash hash, drizzle with Cranberry-Ginger Chutney and top with eggs!

Rosemary Sausage:

Mix the pork with the fennel, garlic, sage, salt, pepper and rosemary well by hand.

Cranberry-Ginger Chutney:

In a medium pot, boil the cranberries and 1 cup water until the berries start to pop, 5 to 7 minutes. Simmer on medium-low heat for 10 minutes. Add the sugar, garlic, ginger, lemon zest and salt, and simmer for another 20 minutes.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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