Winter Squash and Apple Hash |
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Prep Time: 30 Minutes Cook Time: 70 Minutes |
Ready In: 100 Minutes Servings: 4 |
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Ingredients:
1 butternut squash (or substitute any winter squash, like acorn, enough to equal about 3 cups) |
olive oil, for drizzling |
8 ounces rosemary sausage, recipe follows |
1 granny smith apple, chopped |
1/3 cup chopped onion |
1/3 cup chopped green bell pepper |
1/3 cup chopped red bell pepper |
eggs, cooked to order, for serving |
cranberry-ginger chutney, to garnish, recipe follows |
1 pound ground pork |
1/2 teaspoon ground fennel |
1/2 teaspoon fresh minced garlic |
1/2 teaspoon dried sage, or 1 teaspoon chopped fresh sage |
1/2 tablespoon kosher salt |
1/2 teaspoon black pepper |
1 teaspoon chopped fresh rosemary |
1 cup fresh cranberries |
1 tablespoon plus 1 teaspoon sugar |
1/2 teaspoon minced garlic |
1/2 teaspoon peeled and grated fresh ginger |
1/2 teaspoon lemon zest |
1/2 teaspoon salt |
Directions:
1. Preheat the oven to 325 degrees F.
2. Peel, seed, and chop the squash. Distribute evenly on a baking pan and drizzle lightly with oil. Bake until soft to the touch, about 20 minutes. Remove and cool.
3. Cook the Rosemary Sausage in a lightly oiled pan over medium heat, stirring often, until browned. Add the apples, onions and peppers. Cook, stirring regularly, for 3 to 4 minutes. Add the squash. Saute until the squash is lightly browned, 1 to 2 more minutes.
4. Cook eggs separately as desired.
5. Plate the squash hash, drizzle with Cranberry-Ginger Chutney and top with eggs!
6. Rosemary Sausage:
7. Mix the pork with the fennel, garlic, sage, salt, pepper and rosemary well by hand.
8. Cranberry-Ginger Chutney:
9. In a medium pot, boil the cranberries and 1 cup water until the berries start to pop, 5 to 7 minutes. Simmer on medium-low heat for 10 minutes. Add the sugar, garlic, ginger, lemon zest and salt, and simmer for another 20 minutes.
10. This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
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