This Sausage and Butternut Hash is probably one of those dishes that pretty much summarizes most of our meals on weekdays. Often times people ask what we eat on busy weekdays and my response is always….HASH! Some day I am just going to write a huge blog post on all the different types we eat but that just hasn’t seemed to happen yet. For us though, hash usually means a bunch of deliciousness thrown in a skillet and eaten in a bowl. That really may be a terrible descriptions but oh well.
We eat hash for a lot of meals but breakfast is one of my favorite times to eat this delicious and hearty dish. This recipe is perfect for these cold winter months and it utilizes seasonal vegetables so that is definitely a win.
When I made this dish a couple weeks ago I actually ended up freezing it for later use and I ended up just adding it to a pot with some broth and it made some pretty amazing soup. Just another way to justify all the “hash” we make on a weekly basis.
I am lucky to be able to find some pastured sausage from a local farm here in Tennessee and their product is not very greasy so I actually never have to strain the grease out. However, if your sausage is overly greasy I would definitely recommend straining it before adding the butternut.
Feel free to get creative with the recipe and add any of your favorite seasonal vegetables or spices.
- 1lb ground sausage (I prefer spicy)
- 3 cups butternut squash, cubed
- 1 cup onion, chopped
- 1 tsp granulated garlic
- 1 tsp oregano
- ½ tsp black pepper
- 1 tsp sea salt
- ½ cup broth or stock
- 2 cups spinach, packed
- Heat a large skillet to medium-high heat and add the sausage. Break the meat in to small pieces with a spatula.
- Add the butternut, onions, garlic, oregano, black pepper, and sauté for about 3 minutes.
- Add the broth and then place a lid on the pan but leave it tilted open some. Let cook for 5-7minutes or until butternut is softened.
- Add the spinach leaves and cook until they are reduced down. Approximately 2-3 minutes.
- Serve immediately while hot.
- I buy a local, pastured sausage that contains very little grease. If your sausage is overly greasy I would definitely recommend straining it before adding the butternut.