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Sausage and Squash Breakfast Hash

Squash / Sausage / Egg / Mushroom / Garlic

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Sausage and Squash Breakfast Hash

Written by Dr. Kellyann Petrucci

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Prep time: 15 min • Cook time: 25 min • Yield: 2 servings


  • 2 cups squash diced in 1/2″ cubes (try butternut, acorn, calabaza, or any of the winter squashes)
  • 1 cup diced mushrooms
  • 2 cloves garlic, crushed
  • ½ pound spicy sausage (no-sugar added), casing removed and meat diced into 1-inch cubes
  • 1 tablespoon coconut oil
  • 4 eggs
  • Salt and pepper to taste
  • Fresh parsley, for garnish


  1. Preheat the oven to 375 degrees.
  2. In a medium bowl, toss the squash, mushrooms, garlic, and sausage together. 
  3. Spread the vegetable mixture into a baking dish, making sure not to overcrowd, and bake for 25-minutes or until the veggies are tender and the sausage is browned. 
  4. While the veggie mixture is baking, heat a medium skillet over medium heat. Starting with half the oil and adding more as needed, fry the eggs, two at a time, to your desired doneness.  
  5. Remove the vegetable mixture from the oven and top with fried eggs. Garnish with parsley and salt and pepper to taste. 


Recipe Courtesy of Arsy Vartanian (www.rubiesandradishes.com).