Butternut squash & sausage hash

Ingredients :

1 lb butternut squash, peeled and cubed(1/2" cubes)

8 oz Italian sausage(3-4 links, out of casing)

2 cups baby spinach

1/2 medium onion, diced

1 Tbsp apple cider vinegar

1 tsp smoked paprika

salt and pepper to taste 

eggs to top the dish - optional

Directions :

1. On a heated skillet, brown the sausage on medium high heat and crumble it while stirring occasionally.

2. When it starts to brown and render the fat, add cubed butternut squash and onion. Sauté for a few minutes and add salt, pepper, paprika and apple cider vinegar and cover. Reduce the heat to medium and cook for 6-7 minutes. 

3. Check if squash is done to your liking and add spinach. Cook just until wilted and make small wells for the eggs to stay. Crack an egg in each well, sprinkle salt and pepper, cover and cook just until the eggs are set. Serve immediately.

*Or you can scoop the hash into an individual serving vessel, crack an egg each and broil until eggs are set. This way, you get a little more browned hash which I love. 

*You can make ahead the hash, warm up and finish with the eggs before serving.