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Roasted Sweet Potato & Butternut Squash Hash

Enjoying a delicious, relaxing Sunday Brunch is one of my favorite meals of the week. I usually cook an egg dish, whether a quiche, omelet, or veggie scramble. In this segment, I will share a simple, delicious side that goes great with eggs and one you can also serve for dinner with meat or chicken—My Roasted Sweet Potato & Butternut Squash Hash! This recipe can be made with VEGAN sausage or traditional sweet Italian sausage.

Roasted Sweet Potato & Butternut Squash Hash

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Ingredients

2 sweet potatoes, cubed
2 c. butternut squash, cubed
1 red pepper, diced
1 yellow pepper, diced
1 small white onion, diced
2 c. baby spinach leaves (or kale)
22 Italian sausages (vegan or regular)
1/4 c. fresh basil, chopped
1 T. Italian seasoning
1/4 tsp. garlic salt
1/2 tsp. garlic powder
black pepper, few dashes
extra virgin olive oil (or spray)

Instructions

Roasting the Sweet Potatoes and Butternut Squash

Preheat oven to 425 Degrees F
Using a potato peeler, remove the skins of potatoes and squash (and seeds in squash)
Cut potatoes and squash into small cubes and place in a large bowl
Mix potatoes and squash in olive oil, garlic salt and powder, Italian seasoning, pepper, and basil
Spray a cookie sheet with oil and spread potatoes and squash over the pan
Roast in the oven for 40 minutes until cubes are soft (but not mushy). You can parboil the potatoes and squash for quicker roasting.*

The Sauté

While potatoes and squash are roasting, in a large skillet on the stovetop over low heat, sauté onions, peppers, spinach, and diced sausage until the sausage is cooked, onions are translucent, and peppers are soft. (Note: Add in 2 T. water to help soften peppers)
When potatoes and squash are roasted, place them into the skillet with the sauté and cook for another few minutes
Serve hot, or refrigerate the mixture and serve later