Butternut Squash Breakfast Hash

Ingredients

1 large butternut squash, peeled, seeded, and diced

2 TBSP olive oil

1 lb pork sausage, no added sugars

1 tsp chili powder

1 tsp cumin

½ tsp paprika

1 tsp salt

½ tsp pepper

2 red bell peppers, diced

1 onion, yellow or white, chopped

2 cloves garlic, minced

4 eggs

2 green onions, sliced

parsley, chopped, for garnish (optional)

1 large butternut squash, peeled, seeded, and diced

2 TBSP (30 ml) olive oil

454 grams pork sausage, no added sugars

1 tsp (5 ml) chili powder

1 tsp (5 ml) cumin

½ tsp (2.5 ml) paprika

1 tsp (5 ml) salt

½ tsp (2.5 ml) pepper

2 red bell peppers, diced

1 onion, yellow or white, chopped

2 cloves garlic, minced

4 eggs

2 green onions, sliced

parsley, chopped, for garnish (optional)

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Dietary Therapies

SCD

mSCD

Dietary Requirements

Grain-Free

Gluten-Free

Dairy-Free

Lactose-Free

Nut Free

Soy Free

Recipe PDF

Instructions

Preheat the oven to 400°F (204°C).
Gather and prep ingredients.
In a large bowl toss butternut squash and olive oil.
Turn out onto a sheet tray in a single layer, bake for 20-25 minutes or until tender.
Remove from the oven and set aside.
While the squash is roasting, heat your cast iron pan over medium heat.
Add in sausage and brown.
Add in all seasonings and continue to sauté until the sausage is cooked through.
Once cooked, remove from the cast iron pan and set aside.
Now add in bell peppers and sauté for 4-5 minutes or until they begin to soften.
At this time, add in onion and garlic. Continue to cook for 5-6 more minutes or until the onion becomes translucent.
Add in your roasted butternut squash and sausage.
Stir to evenly distribute.
Now we will make 4 wells for our eggs.
Once the wells are made, add in one egg per well, and return to the oven for 10-12 minutes, or until desired doneness for eggs has been reached.
Remove from the oven and top with green onions and parsley.
Serve immediately and enjoy!