Butternut Squash and Brussels Sprout Hash is such a deliciously hearty recipe for fall. Full of sweet, diced butternut squash, crispy Brussels sprouts, diced chicken sausage, onion, spices, and fried eggs. It’s a low-carb breakfast that is energy packed.
Butternut squash and Brussels sprouts are such a great vegetable combination with a ton of good nutrition. There are a ton of flavors, colors, and textures going on in this fall breakfast hash. But don’t think you have to eat this meal for breakfast. It works equally well for lunch or dinner. The Brussels sprouts are thinly sliced so that they get wonderfully caramelized and crispy and their sweetness is accentuated.
The hash is seasoned with smoked paprika and soy sauce and cayenne pepper which I find is all the seasoning it needs. A little cayenne pepper pairs perfectly with the sweetness of the butternut squash.
Butternut Squash and Brussels Sprout Hash Recipe Tips:
This recipe is easily customizable. You can use sweet potato instead of butternut squash, bacon instead of chicken sausage, and bell pepper instead of onion.
Be sure to cut the butternut squash into small pieces because it takes a while to cook.
For extra spice, serve with a little Sriracha sauce or TABASCO sauce. I think the more spice, the better.
Leftovers will keep in an airtight container in the refrigerator for about 4 days.
More Low Carb Breakfasts:
Butternut Squash and Brussels Sprout Hash
Butternut Squash and Brussels Sprout Hash is such a deliciously hearty recipe for fall. Full of sweet, diced butternut squash, crispy Brussels sprouts, diced chicken sausage, onion, spices, and fried eggs. It's a low-carb breakfast that is energy packed.
- 2 chicken apple sausage links, diced
- 2 tablespoons extra-virgin olive oil
- 1 small butternut squash, peeled, seeded and cut into 1/2-inch cubes
- 1/2 pound Brussels sprouts, thinly sliced
- 1 cup diced sweet or yellow onion
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- 2 tablespoons low-sodium soy sauce
- kosher salt or sea salt
- 4 large eggs
Heat a large nonstick skillet over medium-high heat. Add chicken and cook until browned, about 5 to 6 minutes. Remove from pan and set aside.
Add the oil to the same skillet. When hot, add the butternut squash and cook for 5 minutes, stirring occasionally.
Add Brussels sprouts and onion and continue to cook for 10 to 15 minutes.
Stir in the paprika, black pepper, cayenne pepper, and soy sauce. Return the sausage to the skillet.
Use a spoon the make 4 indentations in the hash and add the eggs. Cover skillet and cook until the egg whites are set but the egg yolks are still runny, about 6 to 8 minutes.
Season to taste with salt and serve.
Recipe adapted from The Dude Diet
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