Roasted Butternut Squash served with a hash of sausage, apples, onions, and mushrooms for a flavorful autumn dinner!
WW My Way Smart Points: 10 Green, 10 Blue, 10 Purple
Roasting the Squash
To make the roasted butternut squash, I peeled my squash using a vegetable peeler. I then cut the squash into cubes and placed them on a sprayed baking sheet, Sprayed them with non-stick spray and added some salt and pepper to the top. I tossed it in the oven to bake for 50 minutes.
Chopping the Veggies
Once the squash was in the oven, I got to chopping up the veggies into small, bite sized pieces. I then set the veggies to the side to wait for the squash to cook a bit more so that everything would be ready to go at the same time.
Cooking the Hash
When there was 20 minutes left on the timer for the squash, I sprayed a large skillet with non-stick spray and then began cooking the sausage over medium heat for about 10 minutes.
*You can used turkey or chicken sausage to save on points/calories but the flavor may be affected*
Finishing it Off
When the sausage was close to being cooked through, I added in the apple, mushroom, and onions to the skillet. I added in the salt, pepper, and dried sage and gave everything a bit stir. I then turned the heat to high and cooked the hash for about 10 more minutes until my apple pieces were nice and soft and there wasn't mush liquid left in the pan.
I then divided the roasted butternut squash between 4 bowls and scooped the sausage hash into the bowls!