Fall Harvest Hash

As the weather cools down and the sun sets earlier, most of us tend to go into hibernation mode. We want to rest, relax, and spend less time in the kitchen, and more time under a cozy blanket. That’s why we all love simple comfort meals to get us through those cold, lazy evenings when we need a nutritious meal with no fuss or hassle. This fall harvest hash has all the nutritious goodness you need to prepare your immune system for the winter ahead!

Instructions

Preheat the oven to 425° F. Drizzle squash and brussel sprouts with olive oil, and season lightly with salt and pepper. Once the oven is heated, use one or two large baking sheets to bake the squash and brussel sprouts for approximately 20-30 minutes. Check often to ensure that neither is charred or overcooked.

Once the squash and brussel sprouts have softened, remove them from the oven and turn the heat down to 400° F.

While waiting for the oven temperature to reduce, place 2 tablespoons of olive oils into a large skillet and cook the garlic until fragrant (approximately 30 seconds). Add the chicken sausage, salt, pepper, and dried herbs until the sausage has browned. Add in the cauliflower rice, pecans, Honeycrisp apple, and cinnamon, and stir until the apples have softened. Stir in the dried cranberries and add any additional seasonings to taste. Remove from heat.

Lightly grease a 9 x 13 “ casserole dish, and gently add in the squash, brussel sprouts, and apple sausage mixture. Stir to combine. Bake in a 400° F oven for approximately 15 minutes, or until the top has had time to crisp up nicely. 

Serve immediately, and enjoy!

Ingredients

3 - 4 tablespoons of olive oil or refined coconut oil, divided

2 ½ - 3 cups of butternut squash, cut into small cubes

1 pound of brussel sprouts cut into halves

Sea salt and black pepper

4 cloves of fresh garlic

6 links of apple-flavored chicken sausage cut into bite-sized pieces

2 cups of frozen cauliflower rice

1 Honeycrisp apple, diced

1 teaspoon of dried thyme

1 teaspoon of dried rosemary

1 teaspoon of dried sage

½ teaspoon of cinnamon

Salt and pepper to taste

1/2 cup of chopped pecans

1/2 cup of dried cranberries