Butternut Squash and Brussels Sprout Hash Recipe

 

 Prep Time 10 minutes

 Cook Time 32 minutes

 Servings 4

 Calories 349 kcal

Ingredients

2 chicken apple sausage links, diced

2 tablespoons extra-virgin olive oil

1 butternut squash, peeled, seeded and cut into 1/2-inch cubes

1/2 pound Brussels sprouts, thinly sliced

1 cup diced sweet or yellow onion

1/2 teaspoon smoked paprika

1/4 teaspoon black pepper

1/4 teaspoon cayenne pepper

2 tablespoons low-sodium soy sauce

kosher salt or sea salt

4 large eggs

Instructions

1. Heat a large nonstick skillet over medium-high heat. Add chicken and cook until browned, about 5 to 6 minutes. Remove from pan and set aside.
2. Add the oil to the same skillet. When hot, add the butternut squash and cook for 5 minutes, stirring occasionally.
3. Add Brussels sprouts and onion and continue to cook for 10 to 15 minutes.
4. Stir in the paprika, black pepper, cayenne pepper, and soy sauce. Return the sausage to the skillet.
5. Use a spoon the make 4 indentations in the hash and add the eggs. Cover skillet and cook until the egg whites are set but the egg yolks are still runny, about 6 to 8 minutes.
6. Season to taste with salt and serve.

Nutrition Facts

Calories 349Calories from Fat 162 Fat 18g28% Saturated Fat 4g25% Cholesterol 216mg72% Sodium 796mg35% Potassium 1022mg29% Carbohydrates 34g11% Fiber 7g29% Sugar 8g9% Protein 17g34% Vitamin A 20954IU419% Vitamin C 91mg110%  Calcium 151mg15% Iron 4mg22%