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!
Baked Butternut Squash Hash
- 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
- 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.
- Roast in preheated oven for 30-40 minutes until lightly browned and cooked through. While roasting get other ingredients ready.
- 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.
- 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.
- 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).
- Lower oven heat to 375 degrees and bake for 15-20 minutes until crispy on top.