Wednesday, 16 October 2013

Let's Hash it Out


Ah Butternut Squash. The epitome of a perfect Fall food.  This squash is hearty, has a nice nutty flavor and it's chock full of vitamins and minerals such as potassium, Vitamin A and Vitamin C. Butternut squash also has filling power, providing almost 3 grams of fiber per 1 cup! 

After looking through all the ways to use up an ENTIRE squash, I decided on doing my own healthier version of a hash.  I'm still not 100% sure what is the defining factor of a hash but whatever I made ended up being really delicious and semi-hash like. 


Butternut squash and sage are frequently paired together in dishes and they complement each other really well.  It's a more substantial herb and has a nice earthy flavor to it.  Also, it looks really pretty in the presentation of the dish.  


For the salty, goodness part of the dish that really makes a hash a true hash (in my mind), I decided to add in some meat--more specifically Trader Joe's Jalapeno chicken sausage.  For me, the meat makes it more of a substantial meal option but this dish can certainly be made without it.  

Another addition which I thought would be yummy is to top the whole thing with an egg. Sadly I ran out of eggs so this creation unfortunately couldn't happen. 

 Regardless, the whole thing was delicious! A very simple recipe that's healthy, flavorful and filling at the same time. Bon appetit!



Butternut Squash Hash with Sausage and Sage
(serves 4)

3 lb Butternut Squash
2 Tbsp Olive Oil
1 large yellow onion
4 chicken sausage links of your choice
1/2 cup fresh sage, chopped
salt and pepper to taste

To soften the squash to peel and cut into cubes, pierce the skin with a fork and microwave for 2-3 minutes. Be careful handling because it's hot!

Preheat the oven to 400 degrees F.  While the oven is heating up, peel and cube squash into 1 inch cubes, and chop onion coarsely.  Toss with olive oil and salt and pepper.

Place onion and squash on baking sheet(s) making sure to not crowd the sheet. Put in for 30 minutes, toss squash and put back for another 30 minutes or until lightly browned/crispy exterior.

While the squash is in the oven, cube sausage into 1/4 inch pieces and brown on the stove top. Set aside.

Once the squash is browned, add to pan with sausage, toss in the chopped sage and add additional salt and pepper to taste.

Enjoy!

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