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Butternut Squash and Sausage with an egg

Butternut Squash and Sausage Breakfast Hash

Stillwood Kitchen
A hearty and filling savory breakfast with sausage, butternut squash and kale.
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Prep Time 10 minutes
Cook Time 1 day 45 minutes
Course Breakfast, Lunch
Cuisine American
Servings 4
Calories 415 kcal

Ingredients
  

  • 1 lb Breakfast Sausage Can use sausage links instead
  • 3 cups Roasted Butternut Squash (See notes on how to prepare)
  • 1 large Handful of baby kale or spinach
  • Salt & Pepper
  • 1 -2 large eggs Optional

Instructions
 

  • Pre-heat a large skillet and add the breakfast sausage. Cook the sausage until it's no longer pink. Drain some of the fat if necessary leaving about 1 tbsp behind to cook the kale.
  • Once the sausage is cooked, add a large handful of kale or spinach and cook until wilted.
  • Add the roasted butternut squash and cook until warmed through.
  • Add salt and pepper to taste.
  • To serve, add to a bowl and top with a fried, scrambled or poached egg.
  • Finish with hot sauce, or fresh herbs (optional).

Notes

To use sausage links: Cook the sausage, slice and then add back to the pan. Then add the kale, and squash.
To Roast the Butternut Squash: Peel and cut the butternut squash into bite size chunks. Add to a parchment lined baking sheet and coat with 2-3 tablespoons of oil, salt and pepper. Roast at 400F for 35-40 minutes or until the squash is fork tender. Toss halfway through roasting time.
 

Nutrition

Serving: 1gCalories: 415kcalCarbohydrates: 13gProtein: 20gFat: 32gSaturated Fat: 10gPolyunsaturated Fat: 4gMonounsaturated Fat: 14gTrans Fat: 0.2gCholesterol: 128mgSodium: 751mgPotassium: 718mgFiber: 3gSugar: 2gVitamin A: 12738IUVitamin C: 36mgCalcium: 104mgIron: 2mg
Keyword breakfast, breakfast hash, breakfast sausage, brunch, butternut squash, kale, lunch
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