When you can put it all in one skillet and it ends up tasting good, it’s a winner.
This one combines flavorful sausage (make it pork, turkey, or veggie) with sweet winter squash (make it butternut, acorn, or delicata) and bright nourishing greens (make it kale, collards, or spinach) with apples and onions and mushrooms.
And it cooks up easily!
Enjoy it for breakfast, lunch, or dinner.
Gluten-free, dairy-free, and delicious! 

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5 from 1 reviews
Winter Squash & Sausage Hash
Prep time
Cook time
Total time
Serves: 4
  • 1 oz Pastured Pork Sausage (casings removed)
  • 1 tbsp Extra Virgin Olive Oil
  • 1 lb Winter Squash (butternut, acorn, delicata)
  • ½ Yellow Onion (chopped)
  • 2 cups Mushrooms (sliced)
  • 2 cups Kale Leaves (chopped)
  • 1 tsp Sea Salt
  • 1 Apple (cored, cubed)
  • 1 tbsp Nutritional Yeast
  • 1 tbsp Apple Cider Vinegar
  1. In a skillet over medium heat, cook the sausage. Break it up with the back of a spoon as it browns. Once it is cooked, drain the fat and set the sausage aside on a plate.
  2. In the same skillet over medium-high heat, warm the olive oil. Add the squash, onions and mushrooms and sea salt and cook for 10-14 minutes or until the squash is soft. Lower the heat to medium and add in the kale and apples. Cook for about 2 minutes or until softening / wilting.
  3. Add the sausage back in along with the nutritional yeast and apple cider vinegar. Stir until everything is combined and warmed through.
  4. Remove from heat. Divide between plates and enjoy!
Make It Vegan Use black beans or lentils instead of sausage.

Toppings: Sprinkle with pumpkin seeds or hemp hearts, top with diced avocado or a dollop of full-fat yogurt for creaminess.

Squash: Butternut Squash needs to be peeled before chopping, but the acorn squash and delicata can be eaten with skins on. Just wash the skin first.

More Fiber: Stir in cooked quinoa or rice.


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