Butternut Squash and Bison Sausage Hash

Servings: 4
Preparation Time: 30 minutes

Ingredients:

• 1/2 pound bison breakfast sausage, crumbled
• 1 tablespoon coconut oil
• 1 medium butternut squash, cut into “fries”
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon paprika
• 1/4 teaspoon chili powder
• 2 cups spinach or other greens
• 4 tablespoons fermented sauerkraut

Directions:

In a large skillet, combine coconut oil and sausage. Cook over medium heat until cooked through.

Add in butternut squash, salt, pepper, garlic powder, paprika, and chili powder. Cook for about 8–10 minutes or until squash is soft.

Add in spinach and cook for another 3–5 minutes or until spinach is soft.

Serve onto 4 plates and top each with 1 tablespoon fermented sauerkraut.

Courtney from Weir, Kansas, won $50 for this recipe and photo! Submit your recipes and photos here!

These are so good—even my husband likes them—and he hates butternut squash!

Hot, Roasted Butternut

Servings: 4–6
Preparation Time: 10 minutes + baking

Ingredients:

• 2 large butternut squash (or 3–4 small)
• 1/4 cup coconut oil
• 1 tablespoon honey
• 2 teaspoons Himalayan Salt
• 1/4–1/2 teaspoon cayenne, to taste
• 1 teaspoon sage
• 2 cloves garlic, peeled and crushed

Directions:

Preheat oven to 500 degrees F.

Cut ends off of squash. Peel with vegetable peeler. Cut in half lengthwise. Scoop out seeds. Cut in slices about 1/2 inch thick. Put in large bowl.

Toss with remaining ingredients. Use the smaller amount of cayenne for a mild taste, the larger amount for some heat!

Spread in single layer on big baking sheet. Roast until brown and crispy. Serve immediately.

Recipe and photo submitted by Kim, Whigham, GA.

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