This is a meal that David and I have been absolutely in love with since October when we did our Whole30. It came about by looking at so many other hash recipes, because they are so versatile and work great while on the Whole30. We didn’t really expect to love this “hash” so much but it’s pretty much the epitome of fall/winter food.
I call it a “hash” because typically when I think of hash recipes I think of everything cooking in one skillet and browning perfectly. In a perfect world the butternut squash would cook in no time and brown evenly with all the other ingredients, right? Well, time and time again I’ve learned that potatoes, sweet potatoes, and butternut squash take forever to brown up and cook all the way through when you saute them in a pan. So, to cut down on the cook time, I like to throw the butternut squash cubes into a boiling pot of water for a few minutes. Let them do most the cooking in there. Then I strain them and let them brown up in the skillet with everything else. So, I suppose this isn’t really a hash.
But this is definitely a melody of delicious foods that are cooked together and served all mixed up. It’s not a pretty dinner by any means, and let me tell you, photographing these at night after work was not fun. I decided to go ahead and do it anyway since we love this meal and have made it approximately five times without me sharing. It was time to share!
What I really enjoy about this large skillet meal is that the sweet and savory combo works amazingly well. It’s also nice to scoop it up with a large spoon and serve it on a plate, though I’d totally eat it out of a bowl, too. Everything is mixed up and it just works. Honestly, this would be tasty even for breakfast. If you’re anything like us, you’d love to put an egg on it. Yup, we’re those people.
- 1 (3 pound) butternut squash, peeled, seeded, and cut into 1" cubes
- 1 tablespoon olive or avocado oil
- 1 shallot, diced
- 1 pound Brussels sprouts, shredded
- 1 package Aidell's Chicken Apple Sausages, sliced lengthwise and cut into 1" pieces
- 1 tablespoon apple cider vinegar
- 1/3 cup dried cranberries
- 1/3 cup pecans or walnuts, chopped
- salt and pepper to taste
- In a medium pot bring water to a boil. Add in butternut squash and boil until tender. Drain and let sit.
- While butternut is cooking, heat your largest skillet over medium low heat. Stir in oil and shallots. Saute for about 3-5 minutes or until soft. Turn heat up to medium high and stir in your shredded Brussels and saute for a couple minutes. Stir in sausage pieces and cook until lightly browned. Stir in cooked butternut squash and mix with the other ingredients. Stir in apple cider vinegar and cook until the brown stuff on the bottom starts to come up. Stir in cranberries and nuts. Season with salt and pepper.
- Remove from heat and serve.