Acorn Squash Hash

Prep time: 30 minutes

2 Tb
Olive Oil
1 package
Breakfast sausage, diced/sliced/whatever
Acorn Squash
1 1/2 tsp
Sea Salt
1/2 tsp
Mesquite Seasoning
1 tsp
Garlic Powder


Heat 2 Tb of olive oil in a frying pan over medium high heat for 1 minute, and then add diced sausage. Stir the sausage fairly frequently until it’s browned and cooked all the way through.

While cooking the sausage, cut the acorn squash and onion. I cut my acorn squash to approx 1/2 centimeter thick by an inch long, but as long as they’re cut fairly thin you should be fine. Also, dice the half onion.

When sausage is cooked all the way through, remove it from the pan and set aside.

Add acorn squash to pan and cook on medium heat for 5 minutes, stirring frequently so it’s heated evenly. After 5 minutes, add in the diced onion and season with sea salt, mesquite seasoning, and garlic powder. Cook on medium, stirring every half minute or so, for 10 more minutes, or until the acorn squash is soft to the touch of a fork and the onion becomes translucent.

Add the sausage back into the mix and stir.

Excavate a hole in the middle of the pan (just push the mixture to the sides of the pan) and crack an egg in the center. Mix the egg around a bit to scramble it, and once it is cooked, mix it into the rest of the hash.

Turn off the stove, scoop some deliciousness onto your plate, and stuff it in your mouth!

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