Butternut Fennel Sausage Hash

This is one of my favorite breakfast recipes. Well balanced with protein and vegetables, it’s going to set you up really well for your day. When we don’t eat enough in the morning or eat things that are predominantly sugar and refined carbs, our body is going to be running on empty pretty quickly. This can result in sugar crashes, sugar cravings, a lack of energy and ultimately can result in excess snacking on more empty calorie type foods (like chips, etc).

I always recommend preparing enough breakfast food to get you through at least 3 days. It makes life so much easier. Also, you are going to make healthier choices if you have the food right there in the fridge. I have to remind myself of this advice as well every now and then - I know it’s easier said than done. But the more we practice, the more we build the habit!

Yield: 4

Author: Grace Brinton

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Butternut Fennel Sausage Hash

Protein packed and balanced with vegetables, this breakfast option is the right way to start your day. Whole30 compliant and gluten-free.

Prep time: 15 MinCook time: 20 MinTotal time: 35 Min

Ingredients

• 2 lb butternut squash
• 4 Tbl coconut oil
• 1 lb ground pork
• 5 oz onion (about half a large onion)
• 6 oz celery (about 3 ribs)
• 8 oz fennel bulb ( 1 small-medium fennel bulb)
• 2 tsp fennel seeds
• 1½ tsp dried oregano
• 1 tsp sea salt
• ¼ tsp black pepper
• ¼ cup butternut puree (or pumpkin/sweet potato puree)
• ¼ cup chicken broth

Instructions

1. Preheat oven to 375 degrees.
2. Peel butternut squash, remove seeds and dice into 1-inch cubes.
3. Spread squash on baking sheet pan, drizzle with 2 Tbl coconut oil, ¼ tsp salt then roast until soft, about 20-30 minutes.
4. While squash roasts:
5. Heat a large skillet over medium heat. Melt 1 Tbl coconut oil, then brown the ground pork, adding ¾ tsp salt and black pepper.
6. Break up any large chunks of pork with spatula. Once no longer pink and fully cooked, set pork aside on a plate.
7. In the same skillet, heat remaining 1 Tbl oil and saute onion for 5 minutes until soft. Add celery, fennel bulb and fennel seeds.
8. Saute for 5 more minutes, then add broth, puree, and pork back into the skillet and stir to combine. Bring to a gentle simmer, then remove from heat.
9. Add in roasted butternut squash and serve.
10. Can be stored in an airtight container in fridge for 5 days.

Notes:

This recipe is Whole30 compliant, gluten-free and paleo friendly.

This recipe is very flexible. Feel free to make your own tweaks based on your preferences. You can use ground chicken or turkey, but make sure the meat is a blend of white and dark meat. If it is only white meat (usually labeled as 93% lean) the meat is going to be very dry and flavorless.