Butternut Squash Breakfast Hash
Serves: 6 servings
  • 1 pound breakfast sausage (turkey or homemade)
  • 1 medium onion, diced
  • 2 dashes sea salt, divided, to taste
  • dash of black pepper
  • 4 cups diced butternut squash
  • ½ cup vegetable stock, as needed
  • 1 bunch kale, stems removed and chopped
  • 5 large eggs, beaten
  1. Preheat a skillet over medium-high heat. Add the sausage, once it starts browning begin to break it apart and continue to
  2. cook through. Remove sausage to a paper towel to drain any excess grease.
  3. Leave about a tablespoon of grease from the sausage (add more if necessary). Add the onion, season with salt, and cook
  4. for 1-2 minutes until it becomes soft and has taken on some color from the pan.
  5. Add the butternut squash and season with remaining salt. Cover and let the squash cook until it’s fork-tender, stirring occasionally and adding the vegetable broth as-needed if the pan seems dry.
  6. Add the kale and stir to combine. Add the sausage back into the pan. Pour in the beaten eggs, add a dash of pepper, and work them around to fold and scramble. Cook until eggs are done. Serve immediately.
Recipe by Faith & Food at http://faithandfood.org/butternut-squash-breakfast-scramble/