Butternut, Apple and Chicken Sausage Hash

You’ll love this sweet and savory butternut squash hash with chicken sausage and apples. Made with certified gluten-free sausage links from Jones Dairy Farm, this recipe is ideal for an autumn weekend brunch or breakfast for dinner! Recipe is courtesy of Michele from Paleo Running Momma.

Ingredients

• 4 cups butternut squash, cubed about 1 inch
• 2 tablespoon ghee or preferred cooking fat, melted
• 1 package Jones Dairy Farm chicken sausage links, cut into bite size pieces
• 1 large apple, chopped; honeycrisp or pink lady work best
• 1 medium onion, chopped
• 1/2 teaspoon cinnamon
• 1 tablespoon minced fresh poultry herbs, plus more for garnish
• 4 eggs
• Sea salt
• Salt and pepper to taste

Directions

1. Preheat oven to 425°F and line a large baking sheet with parchment paper.
2. In large bowl, toss butternut squash cubes with 1 tablespoon of ghee. Evenly coat with sea salt and spread into single layer on baking sheet.
3. Roast in oven 25–30 minutes, or until golden brown and soft.
4. Meanwhile, heat large cast iron skillet (or heavy nonstick skillet) over medium high heat. Once hot, add remaining tablespoon of ghee.
5. Add chicken sausage and cook, stirring 2 minutes or until brown.
6. Add onions and reduce heat to medium. Cook and stir until onions are translucent and sausage is toasty.
7. Add apples, cinnamon, herbs, salt and pepper. Stir until apples are soft, about 2–4 minutes.
8. Turn off heat and once the butternut squash is roasted, gently fold into mix (drain excess grease first, if desired).
9. Create four indents in hash and carefully crack one egg into each groove.
10. Sprinkle eggs with salt, pepper and additional herbs, then cover and return skillet to medium heat.
11. Cook until eggs are cooked to preference, 5–10 minutes.
12. Serve right away and enjoy!