Butternut Squash and Apple Hash with Sausage
This butternut squash and apple hash combines sweet, caramelized squash and crisp apples with savory sausage for the ultimate fall comfort food. Seasoned with sage, thyme, and warm spices, it's a versatile one-pan meal perfect for breakfast with eggs, lunch with greens, or a hearty dinner. Packed with nutrients and flavor, it's the best of autumn in every bite.
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.