Gluten-Free Butternut Squash Hash with Sausage

Ingredients

• 1 pound gluten-free breakfast sausage, casings removed
• 4 cups butternut squash, peeled and cut into 1/2-inch cubes
• 1 tablespoon olive oil
• 1 small yellow onion, diced
• 1 red bell pepper, diced
• 3 cloves garlic, minced
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons fresh parsley, chopped
• 4 large eggs

Method

1. 1

   Heat a 9-inch skillet over medium-high heat and add the sausage, breaking it into small pieces with a spatula.

2. 2

   Cook the sausage, stirring occasionally, until browned and fully cooked, about 8 minutes.

   8:00 · Brown sausage
3. 3

   Transfer the sausage to a plate, leaving any rendered fat in the skillet.

4. 4

   Add the olive oil to the skillet and heat until shimmering.

5. 5

   Add the butternut squash cubes in a single layer and cook undisturbed to develop browning, about 5 minutes.

   5:00 · Brown squash
6. 6

   Stir the squash, reduce heat to medium, cover, and cook until just fork-tender, about 10 minutes, stirring occasionally.

   10:00 · Cook squash
7. 7

   Add the onion and bell pepper to the skillet and cook until softened, about 5 minutes.

   5:00 · Soften vegetables
8. 8

   Stir in the garlic, smoked paprika, thyme, salt, and black pepper, and cook until fragrant, about 1 minute.

   1:00 · Cook garlic and spices
9. 9

   Return the cooked sausage to the skillet and stir to combine with the squash mixture, cooking until heated through, about 2 minutes.

   2:00 · Reheat sausage
10. 10

    Using a spoon, create four small wells in the hash and crack an egg into each well.

11. 11

    Cover the skillet and cook until the egg whites are set but yolks are still soft, about 5 minutes.

    5:00 · Cook eggs
12. 12

    Remove from heat, sprinkle with fresh parsley, and serve immediately.