Turkey Sausage and Butternut Squash Hash
Get your day started with this hearty and healthy turkey sausage and butternut squash hash recipe! It’s filling, nutritious, and packed with protein and fiber. This easy one-pan dish will without a doubt become your next go-to breakfast option.
Turkey Sausage and Butternut Squash Hash
So what is a hash exactly? The word “hash” comes from the French word “hacher” which means “to chop”. Traditionally, it’s a combination of chopped or diced meat, potatoes, and spices. For me, it’s the perfect breakfast, lunch, or dinner option when I want something savory, hearty, and satisfying. For extra protein in the morning, I like to top mine off with a fried egg or two to make this a well-rounded breakfast. Since this recipe is all made in one pan, it’s super meal-prep-friendly! It’s quick to make and reheats easily. I love to have this on hand throughout the busy work week.
Ingredients
- small butternut squash
- ground turkey
- yellow onion
- kale
- fresh sage
- garlic powder
- thyme
- nutmeg
- red pepper flakes
- sea salt and black pepper
- olive oil
- optional: eggs
Substitutions & Add-Ins
- butternut squash: we’re using butternut squash as the base of our hash. If you’re not worried about carbs, sweet potatoes are a great substitute.
- kale: If you’re not a fan of kale, replace it with chard, or spinach or leave out the greens completely. Either way, it’s still super delicious!
- ground turkey: I decided to make turkey sausage for this recipe with a few spices from my pantry. This way I know there are no preservatives and much less sodium than most store-bought sausages. However, feel free to use any sausage you want, like pork or chicken sausage.
- olive oil: any fat works here, like avocado oil and even ghee.
- eggs: serve this dish up as a breakfast plate and top the hash with fried eggs.
- spices: omit the red pepper flakes if you don’t like spicy.
How to make Turkey Sausage and Butternut Squash Hash
Step 1: Combine ground turkey, fresh sage, 1/2 teaspoon garlic powder, 1/2 tsp thyme, 1/8 tsp nutmeg, red pepper flakes, salt, and pepper in a bowl and combine until well incorporated.
Step 2: Place a large skillet over medium-high heat. Melt 1 tablespoon of olive oil in the pan and add the ground turkey. Cook the turkey for a couple of minutes and then break it apart with your spatula. Cook until turkey is brown and cooked through. Drain any excess liquid from the pan. Remove the turkey with a slotted spoon onto a separate bowl or plate and set aside.
Step 3: In the same skillet, add the onions and butternut squash (1×1 inch cubes). Sauté the onions and squash, stirring occasionally, for about 7-10 minutes or until the squash is fork tender. Add the turkey sausage back into the pan and stir. Place the kale on top and cover with a lid. Allow the kale to wilt for a couple of minutes, then stir. Season with more salt and pepper to taste.
Storage and Reheating Instructions
Store turkey sausage and butternut squash hash in an airtight container in the fridge for up to 4 days.
Simply reheat in a microwave until warmed through. Or reheat in a pan over low-medium heat until warmed through.
Common Questions
What spices go well with butternut squash?
For herbs and spices, cinnamon, nutmeg, cloves, cardamom, rosemary, sage, thyme, and bay leaf are the most well-paired for butternut squash.
What meat goes well with butternut squash?
Chicken, bacon, beef, ham, eggs, and sausages pair best with butternut squash.
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Turkey Sausage and Butternut Squash Hash
Ingredients
- 16 oz. ground turkey (I'm using 93% lean)
- 2 tablespoons olive oil (divided for cooking)
- 4 cups butternut squash (peeled and cubed (1/4 inch dice))
- 1 yellow onion (diced)
- 4 cups kale (washed and chopped)
- 1 tablespoon fresh sage, finely chopped (1 teaspoon dried sage)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon thyme (dried)
- 1/8 teaspoon nutmeg
- 1/2 teaspoon red pepper flakes (omit if you don't like spicy)
- kosher salt and pepper (to taste)
Optional:
- Eggs (serve fried on top)
Instructions
- Combine ground turkey, sage, garlic powder, thyme, nutmeg, red pepper flakes, salt and pepper to a bowl and combine until well incorporated.
- Place a large skillet over medium high heat. Melt 1 tablespoon of olive oil in the pan and add the ground turkey. Cook the turkey for a couple minutes and then break apart with your spatula. Cook for another 5-7 minutes until turkey is brown and cooked through. Drain any excess liquid from the pan (I like to keep it in the pan for the next step). Remove turkey with a slotted spoon onto a separate bowl or plate and set aside.
- In the same skillet, add the onions and butternut squash. (Add another tablespoon of oil if necessary.) Saute the onions and squash, stirring occasionally, for about 7-10 minutes or until the squash is fork tender.
- Add the turkey sausage back into the pan and stir. Place the kale on top and cover with a lid. Allow the kale to wilt for a couple minutes, then stir. Season with more salt and pepper to taste.
- Optional: Top with fried eggs to make this into a satisfying breakfast hash!
