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Squash and Sausage Hash


Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 4

Ingredients

  • 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

Instructions

  1. Prepare and cook the Breakfast Sausage according to the recipe.

  2. Heat oil in a large skillet over medium high heat.

  3. When the oil is hot, add onion and cook for 3 minutes.


  4. Reduce heat to medium and Add the squash and cook until soft (5-10 minutes depending on size.)

  5. Season with salt, pepper, thyme and garlic.
  6. Toss in the kale and cooked sausage, stir and cook for about 3 more minutes, until kale is cooked and sausage is warm.

  7. Coat with sriracha (optional), remove from heat and serve hot.

Recipe Notes

Preparation Tips:

For convenience, you can buy pre-cut raw butternut squash. 

You can sub sweet potatoes for butternut squash if you prefer.

Packing Tips:

Store in a container with a twist top or snap lid.

Keep cold.

Reheating Tips:

Heat, covered, in the airplane oven for 20 minutes or in a mini-skillet in the hotel room.