Name: Maple Almond Butternut Squash Hash
Prep time: 5 min
Cook time: 35 min
Total time: 40 min
Yield: 4
Cuisine: American
Ingredients: 1 med Butternut Squash, peeled, seeded and diced; 4 oz Sliced almonds; 1/4 cup Extra virgin olive oil, divided; 3 Tbsp Maple syrup; 1 tsp Salt; 2 cups Kale, chopped; 6 oz Field Roast Vegan Sausages; (or your favorite sausage)

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My Maple Almond Butternut Squash Hash recipe is the perfect Fall meal. Whether you’re having it for breakfast or dinner, it’ll warm you right up on those cold days!

The Best Butternut Squash Recipe

I have always had a love affair with hash <3

There’s just something special about the combination of root veggies, greens, seasonings, beef, chicken, sausage, bacon – you name it – all mixed together, yum!

Top it with a gorgeous dippy egg and it’s perfection. This is my most favorite butternut squash recipe.

Vegetarian Butternut Squash Hash

For this particular recipe, I made it vegetarian and used my new favorite veggie sausage by Field Roast, it is also Paleo and Whole30.

But if that’s not your jam, this would be perfect without protein or with breakfast or Italian sausage, ground turkey, chicken, kielbasa…honestly whatever you have on hand would be perfect.

I do want to mention here how delicious the Field Roast vegan sausages are though; if you haven’t tried them, go on out and get some and then come back and tell me how much you loved them 😉

How to Make Maple Almond Butternut Squash Hash

As I mentioned above, this is the perfect Fall meal for breakfast or dinner and is a great make-ahead meal for meal prepping. It’s also a one-skillet meal.

I was looking for a time saver so I spent the extra money to buy the peeled and cut butternut squash, but if you choose to make this with a whole butternut squash, be sure to peel, seed and dice ahead of time.

The addition of maple syrup and slivered almonds gives this a hint of sweetness along with lots of savory deliciousness.

This recipe came together pretty easily and I couldn’t be happier with it. I ate it three times this week! I hope you love it, too!

Maple Almond Butternut Squash Hash

Yield: 4

Prep Time: 5 minutes

Cook Time: 35 minutes

Total Time: 40 minutes

Perfect for breakfast or dinner!

Ingredients

1 med Butternut Squash, peeled, seeded and diced
4 oz Sliced almonds
1/4 cup Extra virgin olive oil, divided
3 Tbsp Maple syrup
1 tsp Salt
2 cups Kale, chopped
6 oz Field Roast Vegan Sausages
(or your favorite sausage)

Instructions

Bake the Maple Almond Butternut Squash

Preheat the oven to 400 degrees
In a bowl, combine the almonds and squash tossing them with 2Tbsp olive oil and the maple syrup making sure that all are coated
Spread the almonds and squash evenly on a large baking sheet lined with parchment paper, seasoning all with salt
Bake for 15 minutes, then toss
Bake for an additional 15 minutes then remove from the oven to cool

Make the Hash

In a large skillet, add remaining 2Tbsp olive oil
When oil is hot, ff you are adding protein, brown it up.
To the skillet, add the maple almond butternut squash mixture, and heat through.
Add the kale, mix, and cook until the kale just begins to soften.
Remove from heat, top with an egg or serve as is with a side of crusty bread!
Enjoy, friends!

Nutrition Information

Yield 4 Serving Size 1 grams
Amount Per Serving Calories 542Total Fat 41gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 30gCholesterol 61mgSodium 763mgCarbohydrates 25gFiber 6gSugar 12gProtein 23g

Nutrition calculation is offered as a courtesy and no guarantee that the information will be completely accurate. The data provided are a product of online nutrition calculators and should be considered an estimate only. I am not a registered dietician nor a certified nutritionist. For more accurate information, or if you have dietary restrictions, please consult a trusted professional. A Healthy Makeover strongly supports Intuitive Eating, body trust, and Health at Every Size.