I originally made this to be a breakfast dish, but it honestly works for any meal if you’re in the mood for flavors like fennel and butternut squash. This recipe is also simple and comes together pretty quickly. I recommend doubling the recipe so you have extra for the week! I’ve been eating leftovers in the morning with a couple eggs on top and a little sprinkle of cinnamon.

Bonus, this recipe is Whole30 compliant as well!

Fennel & Sausage Hash

 

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Prep time

10 mins

Cook time

30 mins

Total time

40 mins

 

A gluten-free, paleo and Whole30 compliant healthy breakfast recipe designed to be easy to make.

Author: Grace Brinton

Recipe type: Breakfast

Serves: 4

Ingredients

• 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

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, 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.

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