This hash is total comfort food that will leave you satisfied but not weighed down!
We broke away from desserts this week to bring this delicious breakfast. To see last week’s Reese’s Mousse, click here.
– If the butternut squash concerns you, replace ¼ c of it with cauliflower.
– Cut the fat by using less sausage or cook the sausage first and use the rendered fat instead of butter.
Cook time: 20 mins
1 Tbsp Butter
1 c Butternut Squash
1 c Cauliflower
1 Green Onion stalk
1 t Crushed Rosemary
½ c Green Bell Peppers
4 Tbsp or 2 oz Breakfast Sausage
Peel & chop squash into ½ inch cubes. Heat the skillet on medium heat. When hot, add butter & squash. The sizzle should be light, if at all. If sizzle is rapid, reduce heat so butter doesn’t burn. Cook 4-5 mins, stirring occasionally.
Rinse and chop the cauliflower into ½ inch pieces and finely chop the whole green onion stalk, keeping whites separate from the greens. Add cauliflower, green onion whites & rosemary to the skillet. Cook 3 mins.
Chop peppers into ½ inch pieces. Add peppers & cook 3 mins.
Add sausage & cook 3-4 mins. Remove from heat and plate to serve.
Cook egg to your preference. Garnish w/green onions.
Make It Easier – Roast the veggies in advance and sauté everything in the morning or microwave while you cook the egg fresh.
*Next week we have a creative and utterly delicious recipe using the leftover butternut squash! Follow us to be notified!*
Tag us on IG or FB and let us know how you like it! – @thegestationaldiabeticchef