Butternut squash hash with apples, sausage and kale is a nutritious filling breakfast. It’s a wish granting factory.
Anyone else having a real rough go at it this week?
Are you high fiving and fist bumping Alexander and his terrible, horrible, no good, very bad day and saying things like , “Dude, Alexander. I getchya, smalls. Give me some skin,” even though it’s kind of strange (yet strangely gratifying) to high five/fist bump any person – fictional or otherwise – for having a crap day/week?
Blame it on the four day weekend. Blame it on the holidays. Blame Murphy’s Law. Blame Montezuma’s revenge. Blame Canada. <- inappropriate and erroneous.
Anyhoo, the struggle is real after tasting freedom for four days.
We may have gum in our hair, but we can take extreme measures to make things right again. Like put four pounds of pork butt in the crock pot and.just.walk.away, bake every single Christmas cookie plus all the cookies that aren’t Christmas-esque, eat six breakfasts, add extra butter to our bulletproof coffee, and when things get real dark: Muse Pandora Radio.
It’s okay to cry in public.
Just sayin’.
Friends, I did have every intention of baking you paleo cranberry sauce bread to continue the Recycle Thanksgiving Leftovers saga, but I epic failed at it.
Like, I began baking the bread at 5:30am-ish yesterday (foolhardy, I know), realized halfway through that it just.wasn’t.going.to.work, began adding ALLTHETHINGS to try to fix the situation, and ended up with a chocolate gingerbread moosh with cranberry undertones/overtones/what-the-eff-tones, that really just tasted like gaaaaahbage.
That’s what you get when you bake at the devil’s hour after a four-day freedom fest. Ohhhh I didn’t throw the bread away, pshaw, no, no. I put it with all the other epic paleo bread fails: in the freezer…never to be seen again…because that’s what you do when you don’t want to take ownership of waste.
You freeze it.
So I encourage – nay, implore – you to imagine cranberry sauce bread and how it would taste like sweet, sweet, tangy, sweet surrender.
Are you imagining it? Are you eating the bread right next to Peter Pan and the Lost Boys with the rest of the imaginary foods? Good…cause I ain’t re-making it. Sorry.
BUT YOU GUYS enough of the doom and gloom talk, because we’re fixing all the things by eating six breakfasts (slash Muse Pandora radio), and this hash easily, comfortably feeds 6 to 100.
So just eat the whole dang thing.
I’m pretty fond of breakfast hashes.
They’re an excellent mosaic of meat and vegetables on your breakfast plate, and you can runny yolk them to high heaven if you please.
The butternut squash and apple combination has been slapping me silly this year. I love it.
Which brings me to my next point: apples in our hash. It may sound odd, but you guys, it just works!
I used turkey breakfast sausage and added kale to this, because…well…I’m me.
Hash on this with a side of imaginary cranberry sauce bread.
Butternut Squash Hash with Apples, Sausage and Kale
Ingredients
- 3 tablespoons olive oil
- 1 yellow onion chopped
- 1 medium-sized butternut squash peeled and chopped
- 1 granny smith apple peeled, cored, and chopped
- ยผ cup unsweetened apple cider
- 1 teaspoon kosher salt or to taste
- 1 pound ground turkey breakfast sausage
- 1 head lacinato kale chopped
- 6 to 12 eggs for serving
Instructions
- Add olive oil to a large saute pan and heat to medium-high. Add the yellow onion and butternut squash and saute for 8 minutes. Add the chopped apple, apple cider, and salt, and sautรฉ for 5 minutes, stirring occasionally.
- Move veggies over to one side of the skillet in order to make room for the sausage. Add the sausage and allow it to brown for a few minutes before chopping it up with a wooden spoon and incorporating it into the veggies. Cover the pan and continue cooking about 5 minutes.
- Uncover the skillet, add the chopped kale on top of the hash and cover the skillet again, allowing the kale to steam on top for 1 to 2 minutes. Remove the lid and stir everything together until well incorporated. Cook until the veggies have softened to desired done-ness, and sausage is cooked through.
- Serve hash with fried egg on top.
This is the *most amazing* breakfast hash recipe I have ever tried. Love veggies for brekkie and particularly with the kale, this one wins on all counts! Superb job on this combo of flavours,
colours and food groups. Muchas gracias!
De nada, Sonja! I’m glad you like the hash. For me, the fact that the recipe is so easy on top of being delicious just makes the whole thing that much better ๐ Thanks for the sweet note!
Hi Julia,
I somehow stumbled upon your website yesterday (12/08/2014) saw the Hash recipe and had to make it! I ran out during my lunch hour bought the ingredients I needed (from Sprouts Supermarket I used Chicken French Apple Sausage – they make it fresh in house). After work, I drove home fast but responsibly. Took my mini Aussies Lucy & Ollie for our daily long walk and afterwards we ran upstairs so mama could try this recipe.
Well let me tell you I hate Kale! Unequivocally undeniably most definitely hate kale (or so I thought)…but you changed all of that for me! Your recipe caught me at the egg on top of all of those delicious beautiful colors and drew me in like a moth to a flame. I saw that photo and my breath caught and my taste buds were dancing for joy to eat something that looked so delightfully delicious! And for sure this was without question delish! Dinner, breakfast, lunch and anytime in between I will make this again and again and will savor every morsel.
I will be a recipe stalker fan of yours forever! Thanks for developing this blog and sharing with all of us out in the wild wild web! I feel so fortunate to stumble upon such a golden nugget of goodness!
Very truly yours,
Tima ๏
Tima, thanks so much for such a sweet note! I’m so happy to hear you enjoyed the hash and that you found an edible use for kale! I find that breakfast hashes (and scrambles) are one of my favorite places to put the tough leafy green. Feel free to reach out any time if you have questions on any of my recipes, and thanks a million again for reaching out – you truly brightened my day!! ๐ xoxo
Yes! Throw an egg on it and I am sold! Ugh, sorry about your bread, friend. Normally my baking disasters end up squirrel/bird food. But I don’t really suggest that because then you end up with crazy ravenous squirrels that are at your backdoor waiting for food on garbage days because all their normal food is gone. Yeah, just call me the crazy squirrel lady.
I was just telling Squirrel that I won’t be giving myself 4 days off ever again. I woke up Monday morning and was like, “I need a repeat.” I’m just thankful I had recipes ready to go. This looks amazing. I think you should head over to my place and make me breakfast ๐
Sounds like we’re on the same boat, girl. Hopefully we’ll adjust back to the normal workweek…just in time for a 4-day weekend around Christmas ๐
This hash is perfect for dinner tonight! Thanks for the inspiration and delicious recipe!
Dudette, I feel ya! Sometimes I’ll make a recipe 3 times just cuz I can’t get it out of my head, and then sometimes I’m just like fugget about it, I’m so done! I’m so glad that you made this hash, I totally dig apples in savory dishes… and of course kale!
I love the idea of this, but would like to know if it would work without the apple cider (since I can’t buy just, say ยฝ cup at a time)? I guess it would be missing something, but unless I was totally addicted to the recipe and would be making it constantly, it would take a very long time to go through a bottle of cider (that I don’t have room for in my fridge unless I get rid of the small beer collectionโฆ)
I think the recipe would be fine without the cider. You could just add a little bit of water or broth as necessary and maybe sprinkle a little bit of cinnamon over the hash to give it the warm spice flavor. Let me know if you try it ๐
Great ideas, Julia. Thank you very much for the suggestions. I will be making this (just happen to have a butternut squash sitting in my fruit basketโฆ)
Julia, you have a real winner here. My husband thought it was very tasty (he’s usually not willing to pronounce something good, especially not the first time he tries it). I followed your suggestion and added cinnamon – a well-rounded teaspoon of mild cinnamon when I added the water. And while I think it might be a little more interesting with the cider, the recipe did just fine without it. Thank you again for your helpful suggestion and for a great recipe. I’ll definitely be making this again. (We had it for lunch.)
Yaaaaay! I’ve been wondering ever since you asked about replacing the cider, so I’m so happy to hear it worked out!! I’m glad both you and your husband enjoyed the hash – I was thinking of making it for Christmas morning for my family, and now I’m definitely feeling inspired to do so! Thanks, Susan, and have a great weekend!
I’m having a rough week, but mostly because I still want to eat everything in sight after last weekend. Choc ice cream? Check. Huge ass veggie sub? Check check. Everything with a dippy egg on top ever? Soooon. Seriously though, butter nut squash cooked with apple cider? Sounds incredible. Especially with runny, yummy egg yolks on top.
Awful to hear about the bread-flop. Baking/cooking disasters are THE WORST and break my heart every time. But that is hilarious that you freeze them instead of throwing them away. I may try that next time to see if it makes me feel any better. Anyway, this combo is so perfect. Butternut squash, apple, and kale should always be together! Pinned!
This looks fantastic – I love all the warming flavours!