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    Baked Butternut Squash Hash

    Nov 13, 2018 / by Laney Schwartz / 15 Comments(updated Sep 21, 2020)
    ★★★★★ from 4 reviews

    Jump to Recipe·Print Recipe

    The excitement is real, you guys. About a month ago I mentioned on Instagram that I thought it would be fun to have you submit your all-time favorite family recipes for a chance to be featured here on the blog. Well, I got so many incredible submissions filled with delicious recipes, and amazing stories behind where they came from. I love this idea of bringing your family dishes into this community, and I’m so excited to share with you the first Disher recipe for the holidays. Baked Butternut Squash Hash!

    This recipe was submitted by Katie Brinkley, and I knew immediately that I had to try it and share it with you. The ingredients are right up my alley, it’s simple to make and it’s kinda perfect for your Thanksgiving table. But wait, the leftovers of this are EVERYTHING.

    Katie shared that this “stuffing” recipe (today we’re calling it a hash), had been passed down from her great great grandmother. I mean, how amazing is that?! I bet her great great grandmother didn’t think her recipe would be on social media blasts across the internet. ???? Katie lives in the South and her grandmother would grow all of her own vegetables to use in her recipes (I love this lady already). Most everything in this recipe would have been home-grown or found locally every year for thanksgiving. Through the years, Katie’s family has made this dish a little healthier with a couple changes to make it their own. She felt this recipe was right up my alley and boy was she right. ????

    The ingredients are simple and the flavors are bold. I’m so excited for this recipe to be spread throughout our Disher community.

    With Katie’s approval I made a few subtle changes, but as always, feel free to adjust this to your liking.

    Thank you Katie for submitting this recipe and for bringing your family’s dishes into my home. I hope I did it justice. ❤️

    If you guys love this idea as much as me, let me know and we’ll find a way to make it happen again!

    Print
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    Weekly Inspiration

    Baked Butternut Squash Hash

    ★★★★★ 5 from 4 reviews
    • Yield: 6
    Print Recipe
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    Description

    A simple baked hash made with butternut squash, chicken sausage, dried cranberries and fresh herbs. 


    Ingredients

    Scale
    • 1 medium butternut squash, peeled and cut into 1/2 inch cubes (about 4 cups)
    • 4 tablespoons olive oil (or ghee), divided
    • 3/4 teaspoon salt
    • 1 small yellow onion, diced
    • 3 celery stalks, diced
    • 1 pound mild chicken sausage, casing removed ((you can use any kind of sausage you like))
    • 1 large honey crisp apple, cored and diced
    • 2 teaspoons fresh rosemary, finely chopped
    • 2 teaspoons fresh parsley, finely chopped
    • 1/2 teaspoon pepper
    • 1/2 cup dried cranberries

    Instructions

    1. Preheat the oven to 425 degrees. Place the diced squash on a parchment lined baking sheet. Toss evenly with 2 tablespoons of oil and the salt. 
    2. Roast in preheated oven for 30-40 minutes until lightly browned and cooked through. While roasting get other ingredients ready.
    3. Heat a large cast iron or oven-safe skillet to medium/high heat and 2 tablespoons oil. Add the onion, celery and a pinch of salt and cook for 3-5 minutes. Add the ground sausage to the skillet and use a wooden spoon to break up the meat while it cooks, about 3-5 minutes. 
    4. Add the chopped apples and cook until just soft, about 3-4 minutes. Add the rosemary, parsley and pepper and let cook for 2 minutes.
    5. Once the squash is done roasting add it to the cast iron along with the cranberries. Stir to combine. (If you can’t fit everything in the skillet, transfer to a larger baking dish).
    6. Lower oven heat to 375 degrees and bake for 15-20 minutes until crispy on top. 

    Did you make this recipe?

    Tag @lifeisbutadish on Instagram and hashtag it #lifeisbutadish

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    Filed Under: Dinner, Gluten Free, Healthy, Sides, Turkey, Veggies

    Reader Interactions

      Leave a comment & rate this recipe Cancel reply

      If you love this recipe, please consider giving it a star rating when you post a comment. Star ratings help people discover my recipes online. Your support means the world and is greatly appreciated!

      xo, Laney

      Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

      Comments

    1. john muriithi

      June 08, 2020 at 8:20 am

      will the Squash be sweet without removing the seeds? will i have stomach complications

      Reply
    2. Tracy Potter

      December 24, 2019 at 12:34 pm

      This is delicious. I made it for a side on Thanksgiving and I’m making it right now for my family tomorrow. Problem is ~ I forgot to get the apple today 🙁 Can I substituted some apple sauce to give it that taste or should I just leave it out? Regardless, this will be a regular dish ….YUM

      Reply
    3. Tracy Potter

      November 28, 2019 at 5:02 pm

      This is delicious …I will make this a lot more considering we don’t eat mashed potatoes here. It smelled heavenly and was a nice add on to the table today for Thanksgiving.

      ★★★★★

      Reply
    4. Rula

      October 23, 2019 at 6:28 pm

      Could this recipe be made the night before and baked off the next day once ready?

      Reply
      • Life is but a Dish

        October 29, 2019 at 2:43 pm

        Sure!

    5. Joan

      October 06, 2019 at 7:58 am

      I like your recipes that I get through my email, but find it hard to pin them from your blog. I can’t find them when I go to your Pinterest page, either.

      Reply
      • Life is but a Dish

        October 07, 2019 at 4:00 pm

        Hmmm… There’s a board that is called Life is but a Dish Blog Recipes on Pinterest!

    6. Shelley LaFleur

      December 13, 2018 at 11:40 pm

      Absolutely delicious! I loved the fall flavors and it’s beautiful. Quick, easy and healthy! This is definitely one of my favorites.

      ★★★★★

      Reply
      • Life is but a Dish

        December 18, 2018 at 3:48 pm

        So glad you enjoyed it Shelly!

      • christy fillenwarth

        November 03, 2019 at 7:26 am

        Could this be make without the meat or do you think it would lose too much flavor?

      • Life is but a Dish

        November 09, 2019 at 11:05 am

        I think you could do without

    7. Emily

      November 20, 2018 at 7:16 am

      This was great, and super easy! I used leeks instead of onions, and I had bratwurst type sausage, but it was all good. Great leftovers too.

      ★★★★★

      Reply
      • Life is but a Dish

        November 24, 2018 at 12:50 pm

        Yes the best!

    8. Divesh Kanojia

      November 14, 2018 at 11:49 am

      I love this recipe, its so tasty and yummy and.and your style of writing an recipes are very good. keep it up, all the recipes are very good and in a proper way. please add some more mouthwatering recipes.

      ★★★★★

      Reply

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