Winter Squash and Apple Hash Recipe

Name: Winter Squash and Apple Hash
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 butternut squash (or substitute any winter squash, like acorn, enough to equal about 3 cups); Olive oil, for drizzling; 8 ounces Rosemary Sausage, recipe follows; 1 Granny Smith apple, chopped; 1/3 cup chopped onion; 1/3 cup chopped green bell pepper; 1/3 cup chopped red bell pepper; Eggs, cooked to order, for serving; Cranberry-Ginger Chutney, to garnish, recipe follows; 1 pound ground pork; 1/2 teaspoon ground fennel; 1/2 teaspoon fresh minced garlic; 1/2 teaspoon dried sage, or 1 teaspoon chopped fresh sage; 1/2 tablespoon kosher salt; 1/2 teaspoon black pepper; 1 teaspoon chopped fresh rosemary; 1 cup fresh cranberries; 1 tablespoon plus 1 teaspoon sugar; 1/2 teaspoon minced garlic; 1/2 teaspoon peeled and grated fresh ginger; 1/2 teaspoon lemon zest; 1/2 teaspoon salt

Servings: persons

1 butternut squash (or substitute any winter squash, like acorn, enough to equal about 3 cups)
Olive oil, for drizzling
8 ounces Rosemary Sausage, recipe follows
1 Granny Smith apple, chopped
1/3 cup chopped onion
1/3 cup chopped green bell pepper
1/3 cup chopped red bell pepper
Eggs, cooked to order, for serving
Cranberry-Ginger Chutney, to garnish, recipe follows
1 pound ground pork
1/2 teaspoon ground fennel
1/2 teaspoon fresh minced garlic
1/2 teaspoon dried sage, or 1 teaspoon chopped fresh sage
1/2 tablespoon kosher salt
1/2 teaspoon black pepper
1 teaspoon chopped fresh rosemary
1 cup fresh cranberries
1 tablespoon plus 1 teaspoon sugar
1/2 teaspoon minced garlic
1/2 teaspoon peeled and grated fresh ginger
1/2 teaspoon lemon zest
1/2 teaspoon salt

1
Preheat the oven to 325 degrees F.
2
Peel, seed, and chop the squash.
3
Distribute evenly on a baking pan and drizzle lightly with oil.
4
Bake until soft to the touch, about 20 minutes.
5
Remove and cool.
6
Cook the Rosemary Sausage in a lightly oiled pan over medium heat, stirring often, until browned.
7
Add the apples, onions and peppers.
8
Cook, stirring regularly, for 3 to 4 minutes.
9
Add the squash.
10
Saute until the squash is lightly browned, 1 to 2 more minutes.
11
Cook eggs separately as desired.
12
Plate the squash hash, drizzle with Cranberry-Ginger Chutney and top with eggs!
13
Mix the pork with the fennel, garlic, sage, salt, pepper and rosemary well by hand.
14
In a medium pot, boil the cranberries and 1 cup water until the berries start to pop, 5 to 7 minutes.
15
Simmer on medium-low heat for 10 minutes.
16
Add the sugar, garlic, ginger, lemon zest and salt, and simmer for another 20 minutes.

604

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: 1 butternut squash (or substitute any winter squash, like acorn, enough to equal about 3 cups), Olive oil, for drizzling, 8 ounces Rosemary Sausage, recipe follows, 1 Granny Smith apple, chopped, and more.

Yes, Winter Squash and Apple Hash falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Winter Squash and Apple Hash

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