clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Weekly Inspiration

Baked Butternut Squash Hash

  • Yield: 6 1x


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


  • 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


  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.