This butternut squash hash is a tasty alternative to the traditional potato hash. You can serve it as a side with eggs and greens, or make it a heartier main dish by adding closer to a pound of the chicken sausage (links or ground). Either way, if you’re someone with diabetes or prediabetes who has a tough time figuring out a low-carb breakfast that’s just as fast as cereal–and you know that butternut squash as a starch doesn’t affect your blood sugars nearly the way potatoes do–then this recipe is for you IF you keep the portion small (so treat it like a “side” rather than a “main” and fill in with other lean protein and healthy fat). As with all my recipes, my husband gives it the thumbs up, too.
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1 pkg (approx 20 oz) peeled and cubed butternut squash, cut into even smaller chunks
1 large sweet onion, chopped
Lots of fresh garlic (~ 6-10 medium cloves), minced
2 medium sweet red bell peppers, diced
1 precooked chicken sausage link, sliced
Optional: light or organic shredded mozzarella cheese for topping
- Heat a very small amount of olive oil in a large skillet over medium heat. Saute the butternut squash, onions, garlic, and bell peppers until the squash is tender, approximately 15-20 minutes.
- Add the chicken sausage and cook a minute or two more, until the sausage is heated through.
- Serve topped with mozzarella cheese, if desired.