Recipe courtesy of Johanna Vasseur

Winter Squash and Apple Hash

  • Level: Easy
  • Total: 1 hr 40 min
  • Prep: 30 min
  • Cook: 1 hr 10 min
  • Yield: 4 servings
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Ingredients

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

Rosemary Sausage:

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

Cranberry-Ginger Chutney:

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

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.

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