This week marked the first week of school here in Texas and although my boys have been going to a little Montessori school all summer, there is something different about the pressures of attending a “real” school. I can’t believe my oldest son, Jackson, is in Kindergarten. Here are a few pictures of my BIG guy on his first day. The following week my middle son, Julian, will start Pre-K and Dylan started a new Daycare too so lot’s of firsts days for us this month. Where does the time go?
So as you can see, now more than ever I need to have my $h!t together during the crazy mornings as we try to get everyone fed, lunches packed and out the door on time. Ben and I are BIG breakfast eaters. Skipping breakfast is a sin and as much as we love eggs, some mornings it is hard to find time to simply scramble an egg. As you know, I am a make ahead queen and my fave breakfast recipes that I usually make on a Sunday to get us through the week are my Veggie and Pork Sausage Egg Casserole, My Sweet Potato Hash, Roasted Butternut Squash Hash and Chorizo Stuffing Hash, and roasting leftover Brussels sprouts and bacon. Now, I have a new one to add to the mix. I have been getting a lot of feedback on all my make ahead breakfast casseroles, quiches and hashes that I decided to throw another one in the mix that you can make ahead to get you through the busy work week so thank you for that!
- 1 acorn squash (I like to pick more ripe ones to make the hash a little sweeter which means look for some orange on the peel of the green acorn squash)
- 1 yellow medium onion, diced
- 1lb of pork sausage
- avocado oil or fat of your choice
- salt and pepper to taste
- fresh garlic (optional)
- Preheat oven to 400 degrees
- Cut acorn squash in half, deseed, coat with avocado oil and place flesh down on a cookie sheet lined with aluminum foil or parchment paper. Cook in the oven for about 40 minutes until soft.
- While the acorn is roasting, caramelize your diced yellow onion for 20 minutes on low heat constantly stirring to avoid burning.
- Once the onions are soft and brown in color, add the 1lb of pork sausage and brown it in the same pan. Here is where I add the salt, pepper and fresh minced garlic cloves if you are using them, Set aside when done.
- Once the acorn squash is cooked, scoop out and remove the acorn squash from their skins. If you are trying to scoop the acorn squash back into the skins, do it slow to avoid tearing. I only do this if I am serving it at a brunch otherwise i discard the skins.
- Place the roasted acorn squash in a bowl and mash it with a big fork or a hand potato masher.
- Once the roasted squash is mashed, add the the caramelized onions and pork sausage altogether and you are done.
- All you have to do is fry up 2 eggs to your liking in whatever fat you like, I prefer bacon grease or lard. Then serve the eggs over the delicious hash, crack the egg, add a slice of avocado for an extra dose of omega 3.
- After you eat your first first serving remember you can store the rest away in the fridge for another day when you are in a rush. All you have to do is scoop, reheat, fry an egg and EAT!
Remember a little prep work goes along way. Don’t settle during the week. If you prepare and plan, you can still find the time to eat nutrient-dense foods. Prepare to plan or plan to fail.
See your Recipe Book.