This recipe was sponsored by Jones Dairy Farm and all opinions are my own as always.
This toasty, savory + sweet butternut squash hash with chicken sausage and apples is perfect for weekend brunches or breakfast for dinner! It’s easy to make ahead of time for a quick breakfast. Grain free, dairy-free, with no added sugar, and Whole30 compliant.
A good hash might just be my favorite thing to cook, ever. And absolutely my favorite thing to eat! I like to think of it as taking all my favorite ingredients and combining them to create flavors that take each to a new level entirely.
Plus, a really tasty, filling hash recipe can be made for any meal – and I’ve been known to eat the same one for all three on some days! Whether it’s for a make ahead breakfast, fancy brunch, quick reheated lunch or all-out breakfast for dinner, a hash can be everything at all times!
Today, we’re going for a savory sweet dream hash. Toasty sweet roasted butternut squash with savory chicken sausage, apples, warm spices and fresh herbs, with eggs cooked right in the hash!
It all comes together in 30 minutes and can easily be made ahead of time (without the eggs) for an easy meal.
To make this hash Whole30 compliant, I used my favorite pre-cooked, Antibiotic Free No Sugar Chicken Sausage from Jones Dairy Farm.
It’s super easy to make clean, Whole30 friendly recipes using great-tasting antibiotic- and sugar-free chicken sausage links from Jones. There’s no need for additives like sugar, MSG, nitrates or artificial flavors.
The chicken sausage is Certified Paleo and Gluten-Free, and each three link serving of clean-label sausage delivers 10 grams of protein and 5 grams of fat.
Since it’s pre-cooked, it’s effortless to add to recipes for extra flavor and protein – I especially love adding it to my breakfast skillets when I’m short on time in the morning!
Although the hash winds up all in the same skillet at the end, I did take the extra step of roasting the squash separately, while cooking the remaining ingredients on the stovetop.
Roasting brings out a wonderful caramelized flavor and toasty texture that isn’t easy to achieve on the stovetop, so, the extra step is well worth it!
While the squash roasts, you’ll cook the chicken sausage, onions, apples, herbs and spices in a skillet. Once the butternut is roasted (about 25 mins), you’ll add it to the skillet, and then cook the eggs right in there with everything on the stovetop.
To make sure the eggs cook evenly, you’ll need a cover for your skillet that fits relatively well. Mine isn’t a true match, but it does the job!
The blend of flavors from the chicken sausage, onions, apples and caramelized butternut is truly addicting – not kidding at all! Once you make this hash, it will surely become a go-to favorite!
Visit the Jones Dairy Farm Website for a store locator to find their Antibiotic Free No Sugar Chicken Sausage. I hope you’re ready to cook this simple, incredibly delicious and healthy hash – let’s go!
Butternut, Apple, and Chicken Sausage Hash {Paleo, Whole30}
Butternut, Apple, and Chicken Sausage Hash {Paleo, Whole30}
This toasty, savory + sweet butternut squash hash with chicken sausage and apples is perfect for weekend brunches or breakfast for dinner! It’s easy to make ahead of time for a quick breakfast. Grain free, dairy-free, with no added sugar, and Whole30 compliant.
Ingredients
- 4 cups butternut squash cubed about 1 inch
- 1 Tbsp ghee or preferred cooking fat, melted
- sea salt and pepper for butternut
- 1 Tbsp ghee for frying
- 1 package Jones Dairy Farm Antibiotic Free No Sugar Chicken Sausage Links cut into bite size pieces
- 1 large apple honey crisp or pink lady, chopped (peeling optional)
- 1 med onion chopped
- Additional sea salt and pepper
- 1/2 tsp cinnamon
- 1 Tbsp minced fresh poultry herbs plus more for garnish
- 4 eggs
Instructions
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Preheat your oven to 425 degrees and line a large baking sheet with parchment paper (optional, to prevent sticking). In a large bowl, toss butternut squash cubes with melted ghee and sea salt to evenly coat, then spread out in a single layer on the baking sheet.
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Roast in the preheated oven for 25-30 minutes or until golden brown and soft.
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Meanwhile, heat a large cast iron skillet (or heavy nonstick skillet) over med-hi heat and once hot, add the remaining 1 Tbsp ghee.
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Add chicken sausage and cook, stirring for 2 minutes or until it begins to brown.
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Add in the onions and reduce heat to medium. Cook, stirring, until onions are translucent and sausage is toasty.
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Add the apples and sprinkle mixture with salt, pepper, cinnamon and herbs. Cook and stir the apples until soft, about 2-4 minutes, adjusting heat to prevent burning if necessary.
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Once butternut is roasted, add to the pan (you can drain any grease first if you want) and gently mix. Turn off heat temporarily while you add the eggs.
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Create 4 grooves in the hash and carefully crack each egg into one. Return skillet to medium heat, sprinkle eggs with salt, pepper and additional herbs and cover. Cook, covered until eggs are cooked to preference, 5-10 mins. Serve right away and enjoy!
Visit the Jones Dairy Farm Website for a store locator to find their Antibiotic Free No Sugar Chicken Sausage plus other Whole30 compliant sausage and bacon.
Want more Whole30 and Paleo breakfast hash recipes? Try one of these!
Sweet Potato Hash with Sausage and Eggs
Sweet Potato Kale and Bacon Hash
Roasted Butternut Squash Hash with Apples and Bacon
This looks sooo good! I definitely want to try this recipe soon. thank you!
I made this today … it was EXCELLENT!
outstanding!
which herbs are “minced fresh poultry herbs?”