- 1 butternut squash (or substitute any winter squash, like acorn, enough to equal about 3 cups)
- Olive oil, for drizzling
- 8 ounces Rosemary Sausage, recipe follows
- 1 Granny Smith apple, chopped
- 1/3 cup chopped onion
- 1/3 cup chopped green bell pepper
- 1/3 cup chopped red bell pepper
- Eggs, cooked to order, for serving
- Cranberry-Ginger Chutney, to garnish, recipe follows
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!
- 1 pound ground pork
- 1/2 teaspoon ground fennel
- 1/2 teaspoon fresh minced garlic
- 1/2 teaspoon dried sage, or 1 teaspoon chopped fresh sage
- 1/2 tablespoon kosher salt
- 1/2 teaspoon black pepper
- 1 teaspoon chopped fresh rosemary
Mix the pork with the fennel, garlic, sage, salt, pepper and rosemary well by hand.
- 1 cup fresh cranberries
- 1 tablespoon plus 1 teaspoon sugar
- 1/2 teaspoon minced garlic
- 1/2 teaspoon peeled and grated fresh ginger
- 1/2 teaspoon lemon zest
- 1/2 teaspoon salt
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 and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.