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Jan 23, 2020 By Stacie Hassing

Butternut Squash and Apple Hash with Sausage

Dairy-Free
Egg-Free
Gluten-free
Grain-Free
Nut-free
Paleo
Whole30
Jump to Recipe

Start the day with this Butternut Squash and Apple Hash with Sausage! A satisfying, veggie-filled and tasty breakfast.

You may be wondering, what is a hash anyway?

A hash is a dish of diced, ground or chopped meat and often times vegetables sautéed in a frying pan. We think it’s the perfect way to start the day when you’re in search of something savory, warm, satisfying, and hearty. Thanks to the well-balanced nature of this dish, it will keep your blood sugars stable all morning long, leaving you satisfied and ready to tackle the day.

Making a hash is also the perfect opportunity to ‘clean out the fridge’ and use up what you have on hand. But if you’re looking for more guidance we have some additional hash recipes for you to try including Sweet Potato Hash with Bacon, Tex Mex Hash, Chicken Apple Sausage Sweet Potato Hash, and Brussels Sprouts Sweet Potato Sausage Hash.

Serve as an egg-free breakfast or if you wish, top with a fried egg.

Imagine your breakfast plate filled with tender butternut squash cubes, sweet apples and savory homemade sausage. While this Butternut Squash and Apple Hash with Sausage makes for a satisfyingly scrumptious egg-free breakfast, a fried egg or two makes a nice addition for extra protein and staying power. Whatever you choose, we know you’re going to love this recipe! 

Meal prep-friendly.

Butternut Squash and Apple Hash with Sausage makes for a great recipe for your weekend meal prep. It’s quick to make and reheats ever so nicely. Preparing this dish ahead of time, either from start to finish or simply pre-chopping your vegetables and cooking the sausage means you’ll spend less time in the kitchen during the busy work week.

Making your own sausage comes with benefits.

Using ground turkey (or chicken or pork) and a few dried spices from the pantry in place of store-bought breakfast sausage saves you money and means you’ll be getting less sodium and no preservatives. You know exactly what goes into the sausage when you make your own. The sausage is freezer-friendly so if you wish, you could double or triple the sausage portion of the recipe so that you can stock your freezer with some for future meals and recipes.

Not a kale lover? No problem.

Replace the kale with spinach or chard or leave it out. It’s still incredibly delicious.

Give this Butternut Squash and Apple Hash with Sausage a try! It makes for a much better option as compared to those high-sugar breakfasts we might be familiar with. Better yet, add it to this weekends meal prep so that you’ll have a healthy breakfast, lunch or dinner ready for reheating and eating. 

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Let's Get Cookin'

Butternut Squash and Apple Hash with Sausage

  • Author: The Real Food Dietitians
  • Prep Time: 10 mins
  • Cook Time: 25 mins
  • Total Time: 35 mins
  • Yield: Serves 4 1x
  • Category: Breakfast
  • Cuisine: Paleo, Whole30
Print Recipe
★★★★★ 5 from 8 reviews

Ingredients

  • 1½ Tbsp. coconut oil, divided (or cooking fat of choice – avocado oil or ghee)
  • 1 medium onion, diced
  • 1 small butternut squash (1½ lbs.), peeled and cut into ¼-inch dice (about 3 cups)
  • 1 medium apple, cored and diced
  • 12 ounces ground turkey or chicken or pork
  • ½ tsp. dried sage
  • ¼ tsp. dried thyme
  • ¼ tsp. garlic powder
  • 1/2 tsp. sea salt (more to taste)
  • Pinch of nutmeg
  • red pepper flakes
  • 3 cups kale, chard or spinach, washed and torn

Instructions

  1. Combine ground turkey, sage, thyme, garlic powder, salt and nutmeg or red pepper flakes (if using) in small bowl. Stir with large spoon or use your hands to combine. Set aside.
  2. Place a large skillet over medium-high heat. Add 1 tsp. coconut oil and heat just until oil starts to shimmer. Add onion and butternut squash. Sauté for 7-8 minutes, stirring occasionally.
  3. Add 3 Tbsp. water and diced apple. Cook an additional 5 minutes, stirring occasionally.
  4. Move vegetable mixture to one side of the pan. Add remaining coconut oil and turkey mixture. Allow turkey to cook a few minutes before breaking it up with a spatula or wooden spoon.
  5. Continue to cook 5-6 minutes or until turkey is cooked through and no longer pink. Stir to combine vegetables and sausage.
  6. Place kale/chard/spinach on top of hash and cover with a lid. Allow greens to wilt, about 1-2 minutes. Stir, season with additional salt and pepper and serve.

Nutrition

  • Serving Size: 1/4 recipe
  • Calories: 308
  • Sugar: 8g
  • Sodium: 372mg
  • Fat: 13g
  • Carbohydrates: 24g
  • Fiber: 5g
  • Protein: 25g

 

Have you tried this recipe yet? If so, we’d love to hear what you thought of it in the comments below.

 

Pin now to make later!

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About Stacie Hassing

Stacie is a Licensed and Registered Dietitian from rural southern Minnesota where she, her husband and daughter reside with their two pups. She’s a co-founder of The Real Food RDs and content creator of simple and wholesome recipes. She loves all kinds of fitness and has a passion to inspire as many as she can live a healthier and happier life both in and out of the kitchen - the driving force behind the co-development of the The Real Food RDs brand.

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Reader Interactions

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  1. Sue says

    April 12, 2017 at 4:22 pm

    Very yummy! Only had half a squash so subbed in some sweet potato. I also doubled up on the spices for more flavour. I would definitely make this again.

    ★★★★★

    Reply
    • Jessica Beacom says

      April 15, 2017 at 6:44 pm

      Hi Sue,

      Way to make use of what you had on hand. So glad you loved it!

      Reply
  2. Diana says

    September 21, 2017 at 3:30 pm

    How much sausage is used? I do not see this in the ingredient list of the recipe but it is in the name and in the directions.

    Reply
    • Stacie Hassing says

      September 26, 2017 at 8:03 am

      Hi Diana, the ‘sausage’ in the recipe directions is the turkey sausage that you make in the recipe. If substituting sausage, you’ll want to use 3/4 lb. Sorry for the confusion!

      Reply
  3. Laura says

    October 11, 2017 at 10:34 am

    Is the fat listed the saturated fat? I’m trying to figure out WW Smart Points. Thanks! I can’t wait to try the recipe. Sounds yummy.

    Reply
    • Jessica Beacom says

      October 11, 2017 at 11:31 am

      Hi Laura,

      The fat listed is total fat.

      Reply
      • Laura says

        October 13, 2017 at 1:34 pm

        Do you know what the saturated fat is? That’s what I need to track it. Thank you!

        Reply
        • Jessica Beacom says

          October 21, 2017 at 4:35 pm

          Hi Laura,

          I’d suggest plugging the recipe into MyFitnessPal to get the information you’re looking for. They now have a feature where you can add a recipe using the URL to make it quick and easy.

          Reply
          • Laura says

            October 21, 2017 at 5:28 pm

            That’s so awesome! Thanks!!

            ★★★★★

  4. Brian says

    October 14, 2017 at 10:15 am

    Made this meal for my wife and I. She is on an anti-inflammatory diet for fertility. It blew us away! Fantastic!!! Leftover were wonderful and even 2 days later we added to our egg breakfast!

    Reply
    • Stacie Hassing says

      October 15, 2017 at 3:06 pm

      Awesome! Glad it was a hit!

      Reply
  5. Crystal J. says

    January 7, 2018 at 3:30 pm

    I made this but for time and availability’s sake I used 10 oz. frozen diced butternut squash and 12 oz. frozen kale. This recipe is delicious! I separated out by 1 cup increments and got 5.5 cups. I made 4 individual breakfasts for the week and the rest I ate for dinner. I also did add a pinch of red pepper flakes. Will definitely make again!

    Reply
  6. Joe says

    January 16, 2018 at 10:52 am

    Hi, I have some acorn squash leftover from a recipe last night. Can I use this instead? Also, can I substitute Aidell’s Chicken-Apple sausage?

    Reply
    • Jessica Beacom says

      January 21, 2018 at 3:24 pm

      Hi Joe,

      Yes and yes! I love your idea of putting leftovers to use and using a pre-made sausage to make quick work of this hash.

      Reply
  7. jessica says

    January 17, 2018 at 1:45 am

    THIS HASH RECIPE IS EVERYTHING. It is so delicious that I will be making this forever in my life. I’m doubling the recipe so my partner and I have breakfast for several days and this has tastes even better a day later (although I have to cook the sausage separately because it won’t fit in the same dutch oven). When I have time, I top mine with a sunny side up, runny yolk egg and it is insanely good.

    I added a bunch more spices: paprika, cumin, cayenne, thyme, z’atar, and lots of red pepper flakes, and a little more kale. Followed the rest of the recipe to a T. I love, love, love this recipe. Love love love. Thank you for bringing this into my life!

    ★★★★★

    Reply
    • Jessica Beacom says

      January 21, 2018 at 3:18 pm

      Hi Jessica,

      Thank you! We love your excited for this recipe and your suggestions for spicing it up!

      Reply
  8. Kristin says

    May 9, 2018 at 11:29 am

    Just made this for lunch… wow, so good!

    ★★★★★

    Reply
    • Stacie Hassing says

      May 11, 2018 at 9:48 am

      Yes! So great to hear!

      Reply
  9. Cheryle says

    December 3, 2018 at 7:45 am

    Can you advise me on freezing and thawing the whole casserole in advance of a weekend brunch? Thank you.

    Reply
    • Jessica Beacom says

      December 3, 2018 at 7:43 pm

      Hi Cheryle,

      We’ve not tried freezing this hash from fully cooked then thawing and reheating though I’m sure it’s not impossible. I would suggest cooling the dish completely before freezing then thawing in the fridge (this may take a day depending on the size of your dish and if you make a double batch, etc.). To reheat, you’ll want to cover with foil then reheat in a 350F oven until hot, then remove the foil and either bake a few more minutes to brown the top a bit or put it under the broiler if you like to take some of the moisture off.

      Reply
  10. Crystal says

    December 14, 2018 at 8:35 pm

    Absolutely one of my favorite breakfasts to make for meal prepping. Quick, easy, and the taste is out of this world.

    ★★★★★

    Reply
    • Stacie Hassing says

      December 17, 2018 at 5:48 pm

      Awesome!!!

      Reply
  11. Kimberley says

    January 20, 2019 at 1:43 pm

    Made this for brunch this morning. Simple to make and very tasty. I also topped it with a poached egg. Will definitely make again.

    Reply
    • Stacie Hassing says

      January 20, 2019 at 7:49 pm

      So great to hear you enjoyed this recipe! The poached egg on top sounds delightful!

      Reply
  12. Roberta says

    March 10, 2019 at 6:09 pm

    Delicious. Didn’t have squash, so I used sweet potato, no kale, so I used spinach. My son’s trying to eat healthier and he said, “I think I could eat this every day for breakfast and lunch!” He packed the leftovers for lunch tomorrow.

    Reply
    • Stacie Hassing says

      March 19, 2019 at 5:39 pm

      This is amazing! Glad you found a winner! 🙂

      Reply
  13. Amaryllis Jones says

    March 24, 2019 at 6:20 am

    Such a delicious recipe! Beyond excited about eating this on my 2nd week of Whole30. I made some modifications like adding mushrooms and spinach but it is such a great hash to pump in vitamins and nutrients via veg!

    ★★★★★

    Reply
  14. Judy says

    June 28, 2019 at 1:25 am

    Totally YUMMY! This is now in my standard rotation. I do sub out the turkey and spices for an already-prepared spicy sausage but all else is the same.

    ★★★★★

    Reply
  15. Larua says

    October 28, 2019 at 9:41 am

    Such a savory nutrient dense option. Looking forward to trying it.

    Reply
  16. Amy says

    January 20, 2020 at 9:00 am

    This recipe is really good, thank you! I’m counting calories and this packed a big portion, nutrition and flavor within my budget. I also had a poached egg on top. I had a leftover baked sweet potato that I used. Squash next time for even fewer calories. Thanks!

    Reply
    • Stacie Hassing says

      January 21, 2020 at 9:46 am

      It’s such a good recipe! It’s one I meal prep often on the weekends because it reheats nicely. In fact, I just got done eating it for breakfast!

      Reply
  17. Tracy says

    September 16, 2020 at 6:16 am

    What a wonderful egg free breakfast option. So yummy and perfect on this fall morning.

    ★★★★★

    Reply

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The Real Food Dietitians is the passion-driven product of Registered Dietitian Nutritionists Stacie Hassing and Jessica Beacom. They’ve combined their love of nutrition, health and real food with the concepts of ease and convenience to bring you recipes that are big on flavor but short on ingredients.

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