Butternut Squash Hash (Paleo)

Yup! It’s butternut squash season again! Representing in fancy brunch idea 🙂

Butternut Squash Hash (Paleo)

Ingredients:

1 tbsp ghee

1 onion, chopped

2 garlic cloves, minced

1/2 tsp paprika

1/2 tsp cayenne

1/2 tsp crushed red pepper flakes

2 packed cups shredded butternut squash (see note below)

1 cup cut-up sausages (precooked)

5 cups fresh spinach leaves

*Note: To get shredded butternut squash, find a butternut squash with a LONG NECK. Only shred the neck to avoid butternut squash “guts” and seeds (just save the round part of the squash for another recipe). Before shredding with a grater, make sure to peel the skin off! 

Directions:

In a skillet, heat ghee over low heat until melted. Add in onions, garlic, paprika, cayenne, pepper flakes, salt, and pepper and cook for 10 minutes, stirring often. Afterwards, add in shredded butternut squash, cover skillet with a lid, and let cook for 5 minutes. Mix in sausage and 1 cup of  spinach leaves. Cover with a lid and let cook until slightly wilted. Add in another cup of spinach and repeat the process. Do this until all 5 cups of spinach is used. Make the final adjustments with salt and pepper and serve!

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Sausage and Peppers Sweet Potato Hash with Eggs (Paleo)

Oh breakfast food. How much I love thee.

Unfortunately, I can’t really make you fancy in the mornings as I’m still half asleep and fear burning down the house 😦

And brunch? Please, I can’t wait that long to eat.

So, breakfast for dinner it is. Plus I can eat a lot more at dinner than at breakfast, meaning I have more room for this:

Sausage and Peppers Sweet Potato Hash with Eggs (Paleo)

Ingredients:

1 lb sweet Italian sausage, castings removed

1 large vidalia onion, chopped

1 large green bell pepper, chopped

2 medium-small sweet potatoes (any color), peeled and cubed

1 tsp paprika

1 tsp thyme

1 tsp garlic powder

1/2 tsp crushed red pepper flakes

1/2 tsp parsley

salt and pepper

3 eggs

Directions:   

In a large and deep skillet (that comes with a fitted lid), cook sausages, breaking into pieces with a spatula, until mostly browned. Turn heat to low and add in onions and green bell pepper. Cook for 10 minutes. Add in sweet potatoes, spices, salt, and pepper. Cook for another 8 minutes. With your spatula, press and flatten all the ingredients down. Crack 3 eggs on top and cover hash with the lid. Let cook until eggs are done. Garish with some paprika and thyme and serve!