Chicken Sausage, Squash and Fennel Hash (GF, DF)
 
 
Author:
Recipe type: Entree
Serves: 4-6
Ingredients
  • 4 cups of diced red potatoes (approximately 4 medium red potatoes)
  • 4 cups of cubed butternut squash (I used the already cut up butternut squash from the grocery store because cutting up a whole squash is not my idea of fun)
  • 3 cups of sliced fennel root
  • 2 cups of thinly sliced red bell pepper (approximately 1 pepper)
  • 4 tablespoons of extra-virgin olive oil, plus one more tablespoon for cooking sausage
  • 4 small cloves of garlic or 3 large cloves of garlic
  • 1 pound of chicken sausage (I used a mixture of mild and hot)
  • Sea salt and black pepper (to taste)
  • 1-2 tablespoons of fresh chopped basil
Instructions
  1. Preheat oven to 425 degrees. In a bowl, mix together the potatoes, squash, fennel, red pepper, olive oil, minced garlic, salt and pepper.
  2. Roast the mixture for 20 minutes in a single layer on a cookie sheet coated with cooking spray or lined with parchment paper. Take out and stir. Roast for an additional 10-15 minutes or until the potatoes begin to look golden brown.
  3. While the mixture is cooking in the oven, heat one tablespoon olive oil in a medium skillet over medium high heat. Add your chicken sausage (casing removed) and cook for about 5-6 minutes, or until the sausage is cooked through, breaking it up into crumbles as it cooks.
  4. Add the sausage to the roasted veggies along with more sea salt and black pepper to taste. Garnish with 1-2 tablespoons fresh basil. Serve immediately.
Recipe by Healthy Recipe Ecstasy at https://www.healthyrecipeecstasy.com/chicken-sausage-squash-and-fennel-hash/