Butternut Squash Breakfast Hash

Breakfast hash is a favorite around here; we typically use pork or chicken sausage or turkey burger and whatever veggies are in the fridge- it's a great way to use up kale or spinach. We got butternut squash in our produce box recently and that stuff is amazing! It was delicious in this; I like to top mine with avocado slices, pumpkin seeds and a splash of apple cider vinegar; if I'm really a hungry, I'll add an egg. You can swap out the squash for sweet potatoes, yams or potatoes. Enjoy! 

Butternut Squash Breakfast Hash

1 tablespoon olive oil

a few stalks of celery

1/2 small onion, diced

1 clove garlic, minced

1 pound sausage or burger

1/2 butternut squash, peeled and cut into small 1/2" cubes

a handful or two of spinach or kale

1 teaspoon herbamare or sea salt

avocado slices

pumpkin seeds

a splash (or few) of apple cider vinegar

Directions

1. Heat oil in medium skillet over medium heat, add the meat, garlic, onion and celery and start to cook.

2. When meat is about half-cooked, add the squash. Stir well and continue cooking for about 10-15 minutes. You'll need to stir often, to avoid burning.

3. You may need to add more oil or you can add about 1/4 cup of water or broth and cover with a lid, to continue cooking the squash.

4. Season to taste with herbamare. Add in the kale or spinach, stir well and cook for another minute, until it wilts.

5. When squash is tender, serve up and top with avocado slices, pumpkin seeds and a splash of vinegar.