Sunday, November 20, 2011
Butternut Squash and Chicken Sausage Hash
A few weeks ago we went to a very cute little restaurant called Slow Club for brunch with friends and Nic ordered a delicious butternut squash and sausage hash with a poached egg on top. I am a butternut squash fiend so naturally I thought, I can do that! Unfortunately I'm not skilled enough to actually poach an egg the real way but I do have two amazing little pods that make perfect poached eggs every time. You should totally get some of these if you like poached eggs. The other night I gave the squash hash a whirl and made a healthified simple version with chicken sausage and a poached egg on top. This dish was hearty and satisfying without the grease. It would make a great holiday breakfast or just a yummy after work dinner. We will definitely do this one again!
Butternut Squash and Chicken Sausage Hash With a Poached Egg
Ingredients - For two people
2-3 cups chopped butternut Squash - small bite size pieces
1/2 a chopped onion - finely chopped
3 chicken sausages - sliced up
About a 1/3 cup chicken broth
1 tablespoon olive oil
2 teaspoons italian seasoning
Salt and Pepper
-Preheat the oven to 400 degrees.
-Toss the Butternut squash in olive oil and sprinkle with plenty of salt and pepper and the italian seasoning. Roast for about 30 minutes so it is slightly golden on the sides.
-Put a large pan over medium high heat and spray with cooking spray
-Saute the onion for a minute or two and then add in the sausage and the squash.
-Let saute for about 25 minutes, adding a tablespoon or two of chicken broth every few minutes to keep the stuff from sticking to the bottom of the pan.
-Meanwhile put a large pot of water over high heat. Once water is boiling turn down slightly and put in the poach pods. Crack an egg in each pod and cover the pot. Let cook for a couple minutes until the egg is fully poached.
-Scoop hash on a plate and top with the poached egg. Season with a bit of salt and serve.