Sausage, Egg and Butternut Squash Hash

Ingredients

• 1 ½ lb butternut squash, split, seeds removed, & sliced into ¼” slices
• 6 Tbsp olive oil, or more as needed
• 2 tsp Kosher salt + more to taste
• 1 tsp freshly ground black pepper + more to taste
• Pinch of red pepper flakes, or more to taste
• ½ of a whole nutmeg grated
• 1 lb sausage links
• 2 tsp minced garlic
• 1 small red onion, quartered and thinly sliced
• 4 -6 eggs, fried or poached

Instructions

1. Preheat oven to 375 degrees F.
2. In a large bowl, toss the butternut squash slices with 2 Tbsp olive oil (more if necessary to lightly cover all slices), salt, pepper, red pepper flakes and grated nutmeg. Place on a baking sheet in a single layer. Roast until just done, about 20 minutes (you should be able to pierce with a fork with just a little bit of resistance). Once done and cool enough to handle, dice into ½” pieces.
3. While the butternut squash is roasting, in a large skillet (preferably cast iron) on medium heat, add 2 Tbs of olive oil and heat until shimmering. Add sausage links and cook until nicely browned on all sides. Remove from the skillet and rest until cool enough to handle. Then cut into ¼” rounds.
4. In the same large skillet, on medium heat, add another 2 Tbsp olive oil and heat until shimmering. Add garlic and red onion and saute until onion is just done. Add diced squash and cook until squash is done and has gotten some nice brown coloring. Use a spatula to flip, don’t stir or mess with it too much. You want the squash to brown and to maintain its shape. You may need to add a bit more olive oil if it starts to stick.
5. While the hash is browning, fry or poach the eggs to desired doneness.
6. Once the squash begins to get some color, return the sausage to the pan and continue cooking until warmed through.
7. Serve topped with fried or poached eggs.