Ever noticed how certain flavor combinations just feel like they’re giving you a warm, flannel-wrapped hug? That’s exactly what this butternut squash and apple hash with sausage does. It’s like autumn decided to throw all its greatest hits into one skillet—sweet squash, tart apples, savory sausage—creating a meal that somehow manages to taste like jumping into a pile of crunchy leaves feels (minus the neighbor yelling at you to get off their lawn).
Why This Recipe is Awesome
This butternut squash and apple hash isn’t just another fall recipe—it’s the culinary equivalent of those Instagram photos where people hold pumpkin spice lattes while wearing cute boots and standing in perfectly arranged autumn foliage. Except, unlike those staged photos, this dish actually delivers on its promises.
The magic happens when the natural sugars in the butternut squash and apples caramelize in the pan, creating these incredible flavor dimensions that perfectly complement the savory, herb-flecked sausage. It’s that ideal sweet-savory balance that makes your taste buds do a little happy dance.
What’s especially great about this hash is its impressive versatility. Serve it for a hearty weekend breakfast with a fried egg on top, pack it for lunch with some leafy greens, or enjoy it as a nourishing dinner. It even works as a holiday side dish that will upstage that green bean casserole your aunt always brings. (Sorry, Aunt Linda.)
And for all you meal preppers and real food dietitians out there—this dish reheats beautifully, is naturally gluten-free, paleo-friendly, and packed with nutrition. But don’t worry, it doesn’t taste like health food. It tastes like fall food, which is infinitely more appealing.
Butternut Squash and Apple Hash with Sausage
Ingredients
- 1 medium butternut squash about 2 pounds, peeled, seeded, and diced into ½-inch cubes
- 2 tablespoons olive oil divided
- 1 pound ground pork sausage breakfast or Italian style
- 1 large onion diced
- 2 medium apples Honeycrisp, Braeburn, or Granny Smith, cored and diced
- 3 cloves garlic minced
- 1 tablespoon fresh sage chopped (or 1 teaspoon dried)
- 1 teaspoon fresh thyme leaves or ½ teaspoon dried
- ¼ teaspoon cinnamon
- ¼ teaspoon nutmeg
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ cup chicken broth or apple cider
- 2 cups fresh spinach or kale roughly chopped (optional)
- 4 eggs optional, for serving
- 2 tablespoons pepitas or chopped pecans for garnish
Instructions
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Once hot, add the diced butternut squash and spread in an even layer. Let it cook undisturbed for 3-4 minutes to develop a golden crust. Stir and continue cooking for another 5-7 minutes until the squash begins to soften but still holds its shape. Transfer to a plate and set aside.
- In the same skillet, add the ground sausage, breaking it apart with a wooden spoon as it cooks. Brown for about 5-7 minutes until no longer pink. If there's excess fat, drain all but about 1 tablespoon from the pan.
- Add the diced onion to the sausage and cook for about 3 minutes until translucent, stirring occasionally.
- Stir in the diced apples and garlic and cook for another 2-3 minutes. The apples should soften slightly but maintain some texture.
- Return the butternut squash to the skillet along with the sage, thyme, cinnamon, nutmeg, salt, and pepper. Stir gently to combine all ingredients.
- Pour in the chicken broth or apple cider and scrape up any browned bits from the bottom of the pan. These bits are flavor gold!
- Cook for another 5 minutes until most of the liquid has evaporated and the squash is fork-tender but not mushy.
- If using greens, add them now and stir until just wilted, about 1-2 minutes.
- Taste and adjust seasonings as needed. Remove from heat.
- If serving with eggs, make four wells in the hash using the back of a spoon. Add the remaining tablespoon of olive oil to the wells and crack an egg into each. Cover the skillet and cook over medium-low heat until the eggs are set to your liking, about 3-5 minutes for runny yolks.
- Garnish with pepitas or chopped pecans for a delightful crunch before serving.
Notes
- Pre-cut butternut squash from the grocery store saves considerable prep time.
- For a spicier version, use hot Italian sausage or add a pinch of red pepper flakes.
- This dish reheats beautifully for meal prep—store in airtight containers in the refrigerator for up to 4 days.
- For a vegetarian version, omit the sausage and add an extra tablespoon of olive oil, plus 1 cup of chickpeas or white beans for protein.
- If your hash starts to stick to the pan, a splash of apple cider or broth will help release those flavorful browned bits.
Calories & Nutritional Info
- Calories: Approximately 420 per serving (without egg)
- Protein: 24g per serving
- Carbs: 32g per serving
- Fat: 22g per serving
- Fiber: 7g per serving
- Vitamin A: 250% of daily value (thanks to the squash!)
- Vitamin C: 35% of daily value
Common Mistakes to Avoid
- Overcrowding the pan when browning the squash. This leads to steaming rather than caramelizing. Work in batches if needed.
- Cutting the squash too small. Aim for ½-inch cubes to prevent them from turning to mush during cooking.
- Using soft, mealy apples. Choose firm varieties that will hold their shape when cooked.
- Stirring too frequently. Let the ingredients develop a golden crust by resisting the urge to constantly stir.
- Cooking everything at once. The staged cooking approach ensures each ingredient retains its proper texture.
Alternatives & Substitutions
- Meat options: Turkey or chicken sausage for a lighter version, chorizo for a spicy kick, or diced ham for a different flavor profile.
- Squash variations: Sweet potatoes or delicata squash (no need to peel the latter!) make excellent substitutes.
- Fruit alternatives: Pears instead of apples for a softer texture, or add dried cranberries for bursts of tartness.
- Herb swaps: Rosemary instead of sage for a more piney flavor, or a tablespoon of fresh tarragon for an unexpected twist.
- Additional vegetables: Brussels sprouts, parsnips, or bell peppers can be added for extra nutrition and color.
- Serving suggestions: Top with avocado slices for healthy fats, a dollop of Greek yogurt for tang, or a drizzle of maple syrup for extra sweetness.
FAQs
How do I make the butternut squash easier to cut?
Microwave the whole squash (after poking a few holes in it) for 2-3 minutes. This softens it slightly, making it easier to peel and cut. Alternatively, look for pre-cut squash in the produce section to save time.
Can I make this ahead for a brunch party?
Absolutely! Prepare the hash completely, refrigerate, and reheat in a skillet when ready to serve. Add a splash of broth to prevent drying, and cook the eggs fresh just before serving.
What’s the best type of sausage to use?
Breakfast sausage creates a classic morning hash flavor, while Italian sausage adds more herbs and spices. Choose based on when you’re serving it—breakfast sausage for morning meals, Italian for lunch or dinner.
How can I make this recipe Whole30 compliant?
Use compliant sausage without added sugars or fillers, and substitute the apple cider with an equal amount of chicken broth if needed. Double-check your spices to ensure they don’t contain non-compliant additives.
What’s a good vegetarian protein to replace the sausage?
In addition to chickpeas or white beans, crumbled tempeh sautéed with the same spices as the sausage makes an excellent substitute. For extra flavor, add 1 tablespoon of tamari or coconut aminos when cooking the tempeh.
Final Thoughts
This butternut squash and apple hash with sausage is what fall cooking is all about—hearty, satisfying, and filled with seasonal ingredients that make the most of autumn’s bounty. It’s the kind of recipe that transitions seamlessly from a crisp morning breakfast to a cozy dinner on a chilly evening.
What makes this dish special isn’t just its delicious flavor combination, but its incredible adaptability. It welcomes substitutions based on what you have on hand, works for virtually any meal of the day, and satisfies both the health-conscious eater and the comfort food enthusiast. It’s truly a recipe for all occasions and dietary needs.
So whether you’re meal prepping for a busy week, looking for a seasonal breakfast that feels special without being complicated, or searching for a dinner that celebrates fall flavors without requiring hours in the kitchen, this hash deserves a spot in your recipe collection. It’s simple food that simply tastes good—and isn’t that what cooking should be about?
