Recipe courtesy of Johanna Vasseur
Winter Squash and Apple Hash
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 483
- Total Fat
- 31
- Saturated Fat
- 10
- Carbohydrates
- 31
- Dietary Fiber
- 6
- Sugar
- 14
- Protein
- 23
- Cholesterol
- 128
- Sodium
- 856
- Total: 1 hr 40 min
- Prep: 30 min
- Cook: 1 hr 10 min
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.