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Rocky’s Breakfast Hash

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This dish graces our table at the first sign of fall;  yet both summer and fall are  harvest times for winter squash.  They store so well that they’re available almost year-round and you are not limited seasonally.  Easy to make and sure to please this is also great reheated for an easy weekday breakfast get up and go.


1 tablespoon bacon grease or other healthy fat
1 lb ground pork sausage (pastured)
1/3 cup onions, sliced
2 apples, chopped but not peeled
1 acorn squash

Variations:  add 1/4 lb bacon (nitrate/nitrite free); cooked crisp in a skillet, drained and crumbled.  Set aside.


Cut acorn squash in half, scoop out seeds, bake cut side down in pan with about 1/2″ water at 375 for 45 min or until tender.  Let cool and cut into bite size pieces.

Melt the tablespoon of fat over medium heat in a cast iron skillet; add the onions, sausage and apples and cook until sausage is no longer pink and apples are slightly tender — stirring occasionally.

Stir in acorn squash, stir gently and heat until warmed through.  Add crumbled bacon, if using.

Serve and enjoy!

Yum!  Breakfast of champions.