Butternut Squash and Sausage Hash Paleo Recipe
9” X 13” glass or Pyrex roasting pan
Small work bowl
12-inch, non-stick sauce pan
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
Procedure 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.