Squash and Sausage Hash
- Breakfast Sausage
- 1 butternut squash peeled and cut into bite-size cubes
- 2 tbsp avocado or coconut oil more if needed
- 1 medium onion diced
- 4 large kale leaves finely chopped
- 2 cloves garlic
- 1 tsp dried thyme
- salt to taste
- pepper to taste
- Sriracha optional
Prepare and cook the Breakfast Sausage according to the recipe.
Heat oil in a large skillet over medium high heat.
When the oil is hot, add onion and cook for 3 minutes.
Reduce heat to medium and Add the squash and cook until soft (5-10 minutes depending on size.)
Season with salt, pepper, thyme and garlic.
Toss in the kale and cooked sausage, stir and cook for about 3 more minutes, until kale is cooked and sausage is warm.
Coat with sriracha (optional), remove from heat and serve hot.
For convenience, you can buy pre-cut raw butternut squash.
You can sub sweet potatoes for butternut squash if you prefer.
Store in a container with a twist top or snap lid.
Heat, covered, in the airplane oven for 20 minutes or in a mini-skillet in the hotel room.