Butternut squash & sausage hashIngredients : 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.
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