Friday, March 23, 2012
Butternut Squash and Sausage Breakfast Hash- Low Carb and Delicious!
1 lb. turkey sausage
1 small butternut squash, about 3 c. diced (1/2 inch or smaller)
1 red bell pepper, chopped
1 small onion, chopped
2 garlic cloves, minced
1/2 t. sage (or 3 fresh sage leaves, minced)
1/2 t. thyme
salt and pepper to taste (I used Cavender's Greek Seasoning)
*For fast prep in the morning, peel and dice your squash and bell pepper the night before. Use a vegetable peeler to remove the skin of the butternut squash. Don't chop up the onions or garlic for overnight storage, it makes them bitter.
In a large skillet over med. high heat, brown your turkey sausage. (While the sausage cooks, dice up the onion and garlic.)
Mix well and heat through. Check seasoning and adjust if needed.