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Weekly Inspiration

Baked Butternut Squash Hash

A simple baked hash made with butternut squash, chicken sausage, dried cranberries and fresh herbs. 
Servings 6


  • 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.