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Food & Home

Breakfast-for-Dinner Hash with Turkey Sausage, Butternut Squash, and Kale


The seasoned ground turkey tastes like a breakfast sausage, and it pairs so nicely with the mellow savory leeks and sweet butternut squash. When you aren’t following our annual reset, a poached or fried egg on top would be a nice addition.

1. Preheat the oven to 425°F.

2. Combine the first 8 ingredients in a bowl to make the sausage. Heat a few tablespoons of avocado oil in a wide ovenproof skillet over medium-high heat. Add the sausage mix in a large thin layer, like it’s a giant sausage pancake. Let it cook undisturbed for several minutes; this will help it develop a nice crust. Then break up the meat and add the leeks and butternut squash and mix well, lowering the heat to medium. Add a pinch of salt and continue to cook, stirring occasionally until the leeks wilt and take on some color and the butternut squash just starts to get tender, for 5 to 8 minutes or so.

3. Once the squash is about halfway done, mix in the kale. If it looks a little dry, add another glug of oil so that everything is well coated. Transfer the pan to the oven and let finish cooking for about 15 to 20 minutes. The squash should be tender, and the kale should be crispy on top.