Ingredients
The following ingredients have 4 Servings
- 4 cups butternut squash (cubed about 1 inch)
- 1 Tbsp ghee (or preferred cooking fat, melted)
- sea salt and pepper (for butternut)
- 1 Tbsp ghee (for frying)
- 1 package Jones Dairy Farm Antibiotic Free No Sugar Chicken Sausage Links (cut into bite size pieces)
- 1 large apple (honey crisp or pink lady, chopped (peeling optional))
- 1 med onion (chopped)
- Additional sea salt and pepper
- 1/2 tsp cinnamon
- 1 Tbsp minced fresh poultry herbs (plus more for garnish)
- 4 eggs
Instruction
- Preheat your oven to 425 degrees and line a large baking sheet with parchment paper (optional, to prevent sticking). In a large bowl, toss butternut squash cubes with melted ghee and sea salt to evenly coat, then spread out in a single layer on the baking sheet.
- Roast in the preheated oven for 25-30 minutes or until golden brown and soft.
- Meanwhile, heat a large cast iron skillet (or heavy nonstick skillet) over med-hi heat and once hot, add the remaining 1 Tbsp ghee.
- Add chicken sausage and cook, stirring for 2 minutes or until it begins to brown.
- Add in the onions and reduce heat to medium. Cook, stirring, until onions are translucent and sausage is toasty.
- Add the apples and sprinkle mixture with salt, pepper, cinnamon and herbs. Cook and stir the apples until soft, about 2-4 minutes, adjusting heat to prevent burning if necessary.
- Once butternut is roasted, add to the pan (you can drain any grease first if you want) and gently mix. Turn off heat temporarily while you add the eggs.
- Create 4 grooves in the hash and carefully crack each egg into one. Return skillet to medium heat, sprinkle eggs with salt, pepper and additional herbs and cover. Cook, covered until eggs are cooked to preference, 5-10 mins. Serve right away and enjoy!
