Baked Butternut Squash Hash
This hash is something I never knew I needed, whether served as a savory side or the main event! There’s immense, fall flavors in each bite, including warm and juicy apples, spicy chicken sausage, and aromatic garlic. Each taste is loaded with nutrient-dense ingredients that bring healthy fats, protein, and fiber to the table. All done in under an hour and in just one pan, leaving you with very few dirty dishes and plenty of delicious food to enjoy!
Ingredients:
3 cups butternut squash, cut into cubes (I used 1 medium-sized squash)
avocado oil
1 tbsp rosemary
1/2 tsp pepper
1 cup red apples, chopped
1 cup organic chicken sausage (I used spicy Italian!)
1 cup shallots
1.5 tbsp garlic, minced
1 cup organic chicken broth
1/2 cup mozzarella (I used this!)
cilantro, for garnish (optional)
Directions:
Preheat the oven to 400°F.
Using a large chef’s knife, slice the squash in half vertically. Scoop out the seeds then cut the halves into about 1/2-1 inch cubes until you have 3 cups worth. Also, you can eat the skin of the squash so there’s no need to cut that off! Transfer the cubes of squash to an 8x8 dish.
Drizzle or spray the squash in avocado oil and sprinkle on the pepper and rosemary. Stir this around so the oil and seasonings coat the squash well and the dish becomes lightly greased in oil. Place this in the oven for 22-24 minutes so the squash can start cooking.
Meanwhile, chop the apples into cubes, slice the chicken sausage as desired, diced the shallots, and mince the garlic.
Once the squash is done cooking on its own, add all of the ingredients from step five then mix everything up with a spatula. Pour in the chicken broth, then place the cheese on top so it is less likely to stick to the bottom of the pan and can melt into everything else.
Put the dish back into the oven to cook for a final 16-18 minutes. Once done, let this cool for at least 5 minutes.
Garnish with cilantro, if desired, and enjoy! Store leftovers in an airtight container for up to one week.
