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 pound ground turkey (preferably dark meat)
1 teaspoon fennel seeds, crushed
1 teaspoon minced fresh thyme (½ teaspoon if using dried)
2 teaspoons minced fresh sage (1 teaspoon if using dried)
1 teaspoon kosher salt
1½ teaspoons garlic powder
1½ teaspoons onion powder
½ teaspoon freshly cracked black pepper
2 leeks, sliced into ½-inch half moons
1 pound peeled, seeded, and cubed butternut squash
1 bunch kale, ribs removed and roughly torn
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.
Originally featured in The Annual New Year Detox: 2022 Edition