Winter pumpkin and apple hash

Votes: 1

Time: 1 hour 40 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 483, total fat 31 G., saturated fats 10 G., proteins 23 G., carbohydrates 31 G., fiber 6 G., cholesterol 128 mg, sodium 856 mg, sugar 14 G.

Any pumpkin will do for this hearty winter hash. Roast it with homemade rosemary sausage and sweet-and-tart apples and serve with fried, scrambled, or omelet eggs, drizzled with homemade cranberry-ginger chutney for a delicious, nutritious breakfast.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Pumpkin hash

1 butternut squash (or any other winter squash, 3 cups)
Olive oil
220 gr. sausages with rosemary, see recipe below
1 chopped Granny Smith apple
1/3 cup chopped onion
1/3 cup chopped green bell pepper
1/3 cup chopped red bell pepper
Eggs, cooked to your taste, for serving
Cranberry-ginger chutney for serving, recipe below

Sausage with rosemary

450 g of minced pork
0.5 tsp ground fennel
0.5 tsp freshly crushed garlic
0.5 tsp dried sage or 1 tsp chopped fresh sage
0.5 tbsp coarse salt
0.5 tsp ground black pepper
1 teaspoon chopped fresh rosemary

Cranberry-ginger chutney

1 cup fresh cranberries
1 tbsp. l. + 1 tsp. Sahara
0.5 tsp chopped garlic
0.5 tsp peeled and grated fresh ginger
0.5 tsp lemon zest
0.5 tsp salt

Ingredient Substitution Suggestions

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Recipes with similar ingredients: minced pork, pumpkin, apples, cranberry, ginger root, chutney sauce, lemon zest, eggs, rosemary, sage, fennel seeds

Cooking the dish according to the recipe:

Preheat the oven to 160°C (325°F). Peel and seed the pumpkin, then chop finely. Spread evenly on a baking sheet and lightly drizzle with oil. Bake until tender, about 20 minutes. Remove and let cool.
Cook the sausage and rosemary in a lightly oiled skillet over medium heat, stirring frequently, until browned. Add the apples, onion, and pepper. Cook, stirring regularly, for 3–4 minutes. Add the pumpkin. Cook until lightly browned, another 1–2 minutes.

Sausage with rosemary:
Mix the pork well with the fennel, garlic, sage, salt, pepper and rosemary.

Cook the eggs any way you like. Serve the hash on a plate, top with cranberry-ginger chutney, and top with the eggs.

Cranberry-ginger chutney:
In a medium saucepan, simmer the cranberries in 1 cup of water until they begin to burst, 5–7 minutes. Simmer over medium-low heat for another 10 minutes. Add the sugar, garlic, ginger, lemon zest, and salt and simmer for another 20 minutes.

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