Recipe courtesy of Johanna Vasseur

Winter Squash and Apple Hash

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

Cranberry-Ginger Chutney:


  1. Preheat the oven to 325 degrees F.
  2. 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.
  3. 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.
  4. Cook eggs separately as desired.
  5. Plate the squash hash, drizzle with Cranberry-Ginger Chutney and top with eggs!

Rosemary Sausage:

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

Cranberry-Ginger Chutney:

  1. 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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