Featured Recipe: Butternut Squash Hash with Apples, Sausage and Kale


  • 3 TB olive oil
  • 1 medium onion, chopped
  • 1 small butternut squash, peeled and cubed
  • 1 granny smith apple peeled, cored, and chopped
  • ¼ cup unsweetened apple cider
  • 1 pound ground turkey breakfast sausage
  • 4-6 leaves of kale, center rib removed and leaves torn into bite size pieces
  • salt and pepper to taste

Takes , serves 3-4.


  1. Add olive oil to a large saute pan and heat to medium-high. Add the yellow onion and butternut squash and saute until vegetables start to get soft, about 8 minutes. Add the chopped apple, apple cider, and salt, and sauté for 5 more minutes, stirring occasionally.
  2. Move veggies over to one side of the skillet in order to make room for the sausage. Add the sausage and allow it to brown for a few minutes before chopping it up with a wooden spoon and incorporating it into the veggies. Cover the pan and continue cooking until sausage is done, about 3 minutes.
  3. Uncover the skillet, add the chopped kale on top of the hash and cover the skillet again, allowing the kale to steam on top for 1 to 2 minutes. Remove the lid and stir everything together until well incorporated.

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