Ingredients

• 1 butternut squash (or substitute any winter squash, like acorn, enough to equal about 3 cups)
• Olive oil, for drizzling
• 8 ounces Rosemary Sausage, recipe follows
• 1 Granny Smith apple, chopped
• 1/3 cup chopped onion
• 1/3 cup chopped green bell pepper
• 1/3 cup chopped red bell pepper
• Eggs, cooked to order, for serving
• Cranberry-Ginger Chutney, to garnish, recipe follows
• 1 pound ground pork
• 1/2 teaspoon ground fennel
• 1/2 teaspoon fresh minced garlic
• 1/2 teaspoon dried sage, or 1 teaspoon chopped fresh sage
• 1/2 tablespoon kosher salt
• 1/2 teaspoon black pepper
• 1 teaspoon chopped fresh rosemary
• 1 cup fresh cranberries
• 1 tablespoon plus 1 teaspoon sugar
• 1/2 teaspoon minced garlic
• 1/2 teaspoon peeled and grated fresh ginger
• 1/2 teaspoon lemon zest
• 1/2 teaspoon salt

Instructions

1. Preheat the oven to 325 degrees F.
2. Peel, seed, and chop the squash. Distribute evenly on a baking pan and drizzle lightly with oil. Bake until soft to the touch, about 20 minutes. Remove and cool.
3. Cook the Rosemary Sausage in a lightly oiled pan over medium heat, stirring often, until browned. Add the apples, onions and peppers. Cook, stirring regularly, for 3 to 4 minutes. Add the squash. Saute until the squash is lightly browned, 1 to 2 more minutes.
4. Cook eggs separately as desired.
5. Plate the squash hash, drizzle with Cranberry-Ginger Chutney and top with eggs!
6. Mix the pork with the fennel, garlic, sage, salt, pepper and rosemary well by hand.
7. In a medium pot, boil the cranberries and 1 cup water until the berries start to pop, 5 to 7 minutes. Simmer on medium-low heat for 10 minutes. Add the sugar, garlic, ginger, lemon zest and salt, and simmer for another 20 minutes.