Fennel & Sausage Hash
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 4
A gluten-free, paleo and Whole30 compliant healthy breakfast recipe designed to be easy to make.
  • 2 lb butternut squash
  • 4 Tbl coconut oil
  • 1 lb pasture-raised ground pork
  • 5 oz onion (about half a large onion)
  • 6 oz celery (about 3 ribs)
  • 8 oz fennel bulb (about half a fennel bulb)
  • 2 tsp fennel seeds
  • 1½ tsp dried oregano
  • 1 tsp sea salt
  • ¼ tsp black pepper
  • ¼ cup butternut puree
  • ¼ cup chicken broth
  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, heat a large skillet over medium heat, add 1 Tbl coconut oil, then brown the ground pork, adding ¾ tsp salt, pepper, and breaking up any large chunks with spatula. Once no longer pink set aside on a plate.
  5. In the same skillet, heat remaining 1 Tbl oil, then saute onion for 5 minutes until soft, then add celery, fennel bulb and fennel seeds. Saute for 5 minutes, then add broth, puree, and pork back into the skillet and stir to combine.
  6. Serve the pork saute with the roasted butternut squash - you can toss them all together or serve the butternut as a side dish.
Recipe by Grace Brinton at https://gracebrinton.com/fennel-sausage-hash/