Paleo Pork Sausage Acorn Squash Hash
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Cook time: 
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Serves: 4-6
Here is another time saving recipe that I love to make ahead to get me through the work week rush in the mornings. I usually double this recipe and make it on Sundays and it will last my hubby and I to Friday. All we have to do while we reheat the hash in the morning is fry and egg and viola restaurant quality breakfast is done in minutes!
  • 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)
  1. Preheat oven to 400 degrees
  2. 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.
  3. While the acorn is roasting, caramelize your diced yellow onion for 20 minutes on low heat constantly stirring to avoid burning.
  4. 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.
  5. 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.
  6. Place the roasted acorn squash in a bowl and mash it with a big fork or a hand potato masher.
  7. Once the roasted squash is mashed, add the the caramelized onions and pork sausage altogether and you are done.
  8. 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.
  9. 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!
Recipe by Our Full Plate at