It’s funny how things kick you into action sometimes. This Winter Hash is something I started making as soon as the winter squashes came into the stores. It’s helped me get over the fact that I eggs are not part of my breakfast routine anymore and I was able to make a large batch on my day off and have it ready in the mornings for breakfast when I woke up. The adrenal fatigue is not very conducive to making a healthy breakfast every morning. I still like to make a large batch even though I’m not working now.
I kept meaning to share the recipe with you and well, you know what happens when you’re sick. You go into save mode and only the things that have to get done get done. Then I forgot as I started to get better because I was doing other things like cleaning. Yeah. I would no longer feel embarrassed about the state of our apartment if someone happened to drop by. Then Deanna at The Mommy Bowl posted her recipe for Sweet Potato & Swiss Chard Saute. I knew it was time to finally get it written down and photographed.
The beauty of this Winter Hash is everything is interchangeable. Don’t want collards? Use kale, chard, turnip greens, etc. Don’t like butternut squash? Use any other Winter squash or sweet potatoes. Just know that sweet potatoes really will sweeten the whole dish. Can’t find shallots? Use onions (white, yellow, red, green), garlic, or leeks. Don’t like italian sausage? Use ham, ground beef, chicken, or beans. If you can do soy, tofu would work, too. In fact, I came up with this in an attempt to make it a vegan scramble, but never got it to turn out the way I wanted it to. I like to change everything up each time I make it. Sometimes I use collards, other times I use kale. You could do hot Italian sausage with mustard greens for a hash with a big kick. I use a variety of different aromatics depending on what the main ingredients are. This is something to play with and find what combinations you like.
Winter Squash – serves 4 – 6
1 pound mild Italian sausage (or other protein of choice) – if it is in casings, squeeze it out of the casing
1 shallot, sliced
4 cups diced butternut squash (or other Winter squash of choice)
1 bunch collard greens (or other greens of choice)
1 tablespoon fennel seed
salt
Heat a large skillet over medium heat. Add the sausage and break it up as it browns. Don’t worry if the sausage sticks to the bottom, it will be released later in the cooking process. Once the sausage is browned, add the shallots and cook for two minutes. Add the squash and fennel seed. Stir together and cover. Cook for about 5 minutes covered. Add your greens and season with salt, stirring to mix everything together. Cover again and cook for another 5 minutes. If your squash is not cooked through, cover and cook for a few more minutes.
This post is linked to Gluten-Free Wednesdays at The Gluten-Free Homemaker.
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