Butternut Squash, Kale and Sausage Hash

There's nothing like digging through your fridge, throwing a bunch of random ingredients into the pan, cooking them up together and then calling it a "hash". Just like the word entails, a hash is really just a modge-podge of many different ingredients and a great way to use up random things you may have lying around. More importantly, it's a great way to make an easy carefree breakfast that can also be reheated later for lunch or dinner.

I first made this hash about a month ago but I have to admit it was a planned dish and not just random leftovers. I had seen a recipe that for something similar that combined butternut squash and sausage. Although the butternut squash and kale are both ingredients typically found in my fridge, the sausage was not and I had to specifically go to the store to buy it.

What I liked about this particular hash is that the mild spice of the sausage balanced the sweetness of the butternut squash, a flavor that can sometimes be too strong and overwhelming. Combined with the fresh tomatoes and bitter kale, the dish had the perfect balance. It was great on its own and also the next day when I made it even more "breakfasty" by reheating it and cracking two eggs over top then lightly frying just until the egg whites cooked through and the yolks were still runny.

Butternut Squash, Kale and Sausage Hash
Note: I didn't measure everything precisely so these are just estimates as to the quantities I used as far as the spices go.

• 2 lbs butternut squash, peeled and cubed
• 5 small mild Italian sausage (or other type if preferred)
• 1 small onion, chopped
• 2-3 cloves garlic, minced
• 1 red bell pepper, chopped
• 2 large tomatoes, roughly chopped
• 2 cups baby kale, rinsed and drained
• 1 twig rosemary, finely chopped
• 3 tsp dried basil
• 3 tsp dried thyme
• 3 tsp dried oregano
• Olive oil
• Salt and pepper

1. In a large bowl, combine the cut pieces of butternut squash, the chopped rosemary, 1 teaspoon each of the dried basil, thyme, and oregano. Drizzle with a little bit of olive oil and add some salt and pepper. Stir well to evenly coat the butternut squash with the herbs.
2. Lay out the pieces of butternut squash in a single layer of a large baking tray. Bake for 20 minutes at 400 degrees Fahrenheit. Once the butternut squash is tender enough to poke through with a fork, remove from the oven and set aside.
3. Meanwhile, while the squash is baking, prepare the sausage by removing from the casing and frying over medium-high heat until completely cooked through and no pink remains. Drain the sausage from the pan and set aside.
4. Heat some olive oil over medium heat and saute the chopped onions for 3-5 minutes, or until they start to become translucent.
5. Add the chopped garlic and continue to cook for another minute until the garlic becomes fragrant.
6. Add the chopped pepper and tomatoes and cook for another 3-5 minutes or until it begins to soften. Mix in the remaining 2 teaspoons of dried basil, thyme, and oregano and stir to combine.
7. Add the cooked sausage back into the pan as well as the pieces of butternut squash and kale. Season to taste with salt and pepper.
8. Briefly cover the pan with a lid to allow the kale to gently wilt. Remove from the heat and serve warm.