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.

For help figuring out how to blood glucose test meals that will work for you and/or help creating your own healthy weight loss coach recipe cookbook or weight loss plan, please contact Truce today!

 

Serves 6-8

Hash Ingredients

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

 

Hash Directions

  1. 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.
  2. Add the chicken sausage and cook a minute or two more, until the sausage is heated through.
  3. Serve topped with mozzarella cheese, if desired.Butternut squash hash Butternut squash hash