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Butternut Squash and Sausage Hash Paleo Recipe

November 18, 2017


  • 9” X 13” glass or Pyrex roasting pan

  • Small work bowl

  • Tongs

  • 12-inch, non-stick sauce pan

  • Spatula



  • 10 to 12 ounces of sausage, sliced thick on the bias

  • 1 small butternut squash, cut into 1-inch cubes

  • 1 large, crisp apple, peeled and sliced

  • 1 teaspoon of lemon juice

  • 3 tablespoons of coconut oil

  • 1 clove of garlic, minced

  • Pinch of cinnamon

  • Pinch of nutmeg

  • Pinch of cayenne powder

  • Salt and fresh-cracked pepper


Step 1: Preheat the oven to 350F

Step 2: Cut the butternut squash in half. Scoop the seeds from the cavity, peel and cut it into 1-inch pieces.

Step 3: Grease a glass or Pyrex baking dish with 2 tablespoons of coconut oil. Add the pieces of the butternut squash to the pan and place it in the oven. 

Step 4: After 10 minutes, peel, core, and slice the apple. Toss it with some lemon juice to help reduce browning. Add them to the baking dish in the oven.

Step 5: After 15 to 20 minutes, the butternut squash pieces should be soft enough that you can insert a fork with only a modest amount of resistance. Remove them from the oven.

Step 6: Place the sausage in a sauce pan over medium heat. Allow it to sear for 3 to 5 minutes or until the sausages begin giving off some fat into the sauce pan.

Step 7: Add the butternut squash and apple to the sauce pan along with the garlic and toss to combine. Allow it to cook for 2 minutes.

Step 8: Sprinkle the hash with the cinnamon, nutmeg, and cayenne pepper. Toss to combine and plate immediately.

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