If you didn’t get your fill of local foods in my last post, you should check out this butternut hash that I made for All Over Albany’s Eat Local Challenge. Actually, you should probably go ahead and check it out anyway because it’s amazing! A little sweet, a little spicy, and little bitter… and baking the eggs right on top means you only have to dirty one pan. This is definitely a meal that you’ll want to add to your fall lineup! Click here to get the recipe.
Looking for more? You can also check out last year’s hash, which I based this off of. Instead of sausage, chard, and cider it has bacon and beer. Both versions are excellent, but I really like the inclusion of the greens in the updated recipe. Either way, you’re in for a treat!
martha@simple-nourished-living says
All I can say is yum! Butternut squash is one of my favorite foods. Never thought of using it in hash, though.
cristie says
Beautiful meal. Great ingredients. I love everything about it.
Cara says
I was just thinking about a butternut squash and chicken hash I made a couple years ago, planning to dig up the recipe again to make soon. But your version with the sausage and chard sounds delicious too – hmm, decisions!