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Butternut Squash Hash with Apples, Sausage, and Kale #paleo #breakfast
Butternut Squash Hash with Apples, Sausage and Kale
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
Author: Julia
  • 3 tablespoons olive oil
  • 1 yellow onion chopped
  • 1 medium-sized butternut squash peeled and chopped
  • 1 granny smith apple peeled, cored, and chopped
  • ¼ cup unsweetened apple cider
  • 1 teaspoon kosher salt or to taste
  • 1 pound ground turkey breakfast sausage
  • 1 leaves head lacinato kale chopped, dino
  • 6 to 12 eggs for serving
  1. 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 sauté for 5 minutes, stirring occasionally.
  2. 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.
  3. 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.
  4. Serve hash with fried egg on top.