Chorizo Sausage Pizza Hash with Butternut Squash

• Gluten free
• Paleo

• Meat

  • 1/2 lb Chorizo pork sausage

• Produce

  • 2 cups Butternut squash
  • 1/4 tsp Oregano
  • 1 Large handful Spinach, fresh

• Refrigerated

  • 2 Eggs

• Condiments

  • 2/3 cup Your favorite pizza sauce or marinara sauce

• Baking & Spices

  • 1 dash Red pepper
  • 1 Salt and pepper

• Dairy

  • 1 tbsp Ghee

Found on paleorunningmomma.com

Description

Ingredients

• 1 tbsp ghee, coconut oil, or preferred cooking fat
• 2 cups diced butternut squash
• ½ lb chorizo pork sausage, precooked (either buy pre-cooked, or, precook prior to beginning) and diced - check labels if you need a Whole30 compliant sausage (sugar-free)
• dash of crushed red pepper*
• ¼ tsp oregano*
• ⅔ cup of your favorite pizza sauce or marinara sauce
• Large handful fresh spinach, chopped
• 2-4 eggs
• Salt and pepper to taste

Directions

• Preheat your oven to 400 degrees
• Heat a medium-large oven proof skillet OR two smaller skillets** (as pictured) over medium heat and add the ghee or coconut oil
• Once the skillet is hot, add the diced butternut squash and cook, stirring occasionally, until it is a light toasty brown.
• Once the butternut begins to brown, add the chorizo to the pan (remove the casing first if it has one) and stir. Add the crushed red pepper and oregano as well as you cook.
• Add the pizza sauce and spinach and stir to combine. Cook and stir for a minute or 2 until heated through.
• To add the eggs, create grooves where you will put each egg and carefully crack each one into the space. Sprinkle salt and pepper over them to taste.
• Put the skillet in the oven to allow the eggs to bake into the hash until cooked to preference, 5-15 minutes depending on how well done youd like them.
• Once eggs are cooked, remove from oven and let the skillet sit for 5 minutes before serving. Serves 2-4 people and will save well for leftovers. Enjoy!