Autumn Hash Recipe
When the temperatures drop and the colors of the leaves begin to change, fall is definitely upon us. And with those colder temps, it means more comfort food. There's not as much room in our daily menus for cold smoothies or yogurt bowls for breakfast. It's all about hearty food that warms you up. And this autumn hash is the perfect fit.
Recipe developer and food photographer Petar Marshall is sharing his recipe for an autumn breakfast hash, made with a base of butternut squash. The hash is dressed up with ground sausage, onion, apples, and mushrooms for the ultimate combination of flavors. Even better? It's topped with plenty of shredded cheddar cheese and an over-easy egg.
"Served up warm, this breakfast inspired by autumn harvest and fall flavors comes together easily," says Marshall. "It's perfect served up on its own, or add a buttered English muffin or a few pieces of toast to round it out." Either way, you'll have the most delicious breakfast to enjoy while you usher in fall.
Gather the ingredients for this autumn hash
Ready to get started on making this autumn hash recipe? Grab all of your fall flavors ahead of time. For this recipe, you'll need one large, whole butternut squash, one pound of ground sausage, half of an onion, two apples, mushrooms, shredded cheddar cheese, three eggs, and salt and pepper for seasoning to taste.
"The beauty of a breakfast hash is that it's customizable," says Marshall. "If the apples, onions, or mushrooms don't appeal to you, feel free to leave them out or swap them with something else."
Roast the butternut squash
First up, it's best to start prepping the butternut squash first. Start by preheating the oven to 350 F, and line a baking sheet with aluminum foil.
Slice the whole butternut squash in half, and place each half face-up on the pan. Don't worry about scooping out the seeds at this time. Simply season the top of the squash with salt and pepper, and place it in the oven. Roast the squash for 30 minutes.
Brown the sausage
Give the butternut squash a bit of a head start to cook, and then start prepping the rest of the autumn hash. First up, you'll want to brown the sausage. Start by heating a high-walled saucepan on the stovetop on medium heat. Add the ground sausage into the pan, and use a wooden spoon to break it up into smaller pieces. Allow the sausage to fully cook until there's no longer any pink showing.
Add the onions, apples, and mushrooms
Once the sausage has been browned, it's time to add in plenty of other fruits and veggies. Add in the onions and the apples. Continue cooking the mixture on the stovetop until the onions are tender. Next up, add in the mushrooms to cook. "You want to be sure you're adding the mushrooms as close to the end as possible to avoid them from getting slimy," says Marshall.
Add the butternut squash
With the squash roasted, take it out of the oven and allow it to slightly cool, just enough so you're able to touch it. Scoop out the seeds, and then cut the squash into small chunks.
With the sausage and veggie mixture ready, add the squash into the saucepan. Stir the mixture until the squash is fully incorporated, and sprinkle the top with plenty of shredded cheddar cheese. Remove the pan from heat, and allow the cheese to melt.
Top with eggs and serve
To cook the eggs, place a separate pan on the stovetop. Turn the heat to medium-high, allow it to get hot, and then crack the three eggs into the pan. Cook the eggs over easy, and then transfer the three cooked eggs on top of the finished hash. Garnish the autumn hash with a sprinkle of chopped parsley before serving, if desired. Serve it on its own or with a side of English muffins or toast for the ultimate breakfast.
- 1 large butternut squash
- Salt and pepper, to taste
- 1 pound ground sausage
- ½ onion, diced
- 2 apples, diced
- 8 mushrooms, sliced
- 1 cup shredded cheddar cheese
- 3 eggs
- Preheat the oven to 350 F. Prepare a baking sheet with aluminum foil. Slice the butternut squash in half, and place each half face-up on the pan. Season with salt and pepper and roast for 30 minutes.
- While the butternut squash is roasting, heat a high-walled saucepan on medium heat. Add the ground sausage, and cook until browned.
- Add in the onions, and then add in the apples. Cook until tender, and then add in the mushrooms.
- Once the squash is roasted, remove it from the oven and allow to slightly cool. Cut it into small chunks, and add the squash to the saucepan. Mix the sausage mixture with the squash. Sprinkle with shredded cheddar cheese and allow to melt.
- Place a separate pan on the stovetop on medium-high heat. Crack the three eggs into the pan individually and allow to cook over easy. Once cooked, transfer the cooked eggs on top of the breakfast hash.
- Garnish with chopped parsley and serve with a toasted English muffin, if desired.
| Calories per Serving | 630 |
| Total Fat | 41.2 g |
| Saturated Fat | 15.2 g |
| Trans Fat | 0.5 g |
| Cholesterol | 228.2 mg |
| Total Carbohydrates | 38.3 g |
| Dietary Fiber | 6.7 g |
| Total Sugars | 15.9 g |
| Sodium | 1,146.5 mg |
| Protein | 31.7 g |
