Winter Squash and Apple Hash

4 servings

Photo by Sandra F.
Adapted from foodnetwork.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from foodnetwork.com

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

  • Rosemary Sausage:

  • 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

  • Cranberry-Ginger Chutney:

  • 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

Directions

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

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