Chicken Sausage, Squash & Fennel Hash - Healthy Recipe Ecstasy (2024)

I feel like we’re all a bit stuck in Mother Nature’s purgatory, teetering between the hope of sunny70-degree days and the reality of a late March snow storm. Really Mother Nature? Did you really put snow on the agenda for tomorrow? I mean, that’s just cray-cray.

Despite the impending day of below freezing temps, hope springs eternal (see what I did there?) with “spring green” recipes popping up all over the web. I don’t really know where everyone is getting these beautifully bright green veggies when the super markets in DC still seem to be hawking root vegetables, but I’m a bit jealous.

Until my friend, Ginny, sent methis roasted squash and potato dish that seems to balance the unimaginably late winter with the precipice of spring, that is. It’s a hearty meal rocking winter produce but, at the same time, it’s sort of light, sort of fresh, and oh-so-bright. You know, just the kind ofthing you want for spring. #FoodArt

This is one of those “telephone game” recipes. Ginny got it from Self magazine, made a few changes, sent it to me, I made a few changes, and I’m passing it along to you, where I’m sure you’ll make a few changes….or not becauseit’s pretty darn enjoyable as is. But it alsoscreams“throw an egg on top of me, add some dried thyme, and/or let meplay with some scallions.” When I was making the hash, I was so torn between leaving it the simple 5-main ingredient dish it is (perfect for a quick weeknight dinner)and making it more complex as I’m want to do. But, in the end, I’m glad I left it alone (for the most part).

You’ve got thelean chicken sausage which will satisfy any meat lovers in your family (ahem…my husband) without going overboard on the fat. On that note, I think the hot and spicy sausage is a MUST in this recipe. If I had used all mild, the recipe would have been too bland. But the mixture of mild and hot was perfect. For a vegetarian version, you could swap in veggie sausage or omit the sausage all together and add some spicy peppers to get that heat.

Then, you’ve got the roasted veggies and potatoes which go together perfectly.No need for any butter, just a touch of heart-healthy olive oil to go along with the nutrient-packed orange and red veggies. This dish definitely fits in with the #tastetherainbow theme that I’ve got going on in my life (more to come on that in the next few weeks). Finally, a touch of fresh green herbs to finish the dish off really gives it that “almost” spring feeling.

SPRIINNNNGGGG…..WHERE ARE YOUUUUUUUU?????

Oh wait, I’m too busyeating sausage, squash, and fennel hash to care (at least for a few more days). Speaking of hash and making things just a touch more complex……this hash is the bomb.com (ugh I can’t believe I just said that. too late to turn back now….) for breakfast with some fried eggs and arugula.I should know because that’s how I ate it all weekend long. It was great for dinner, but EVEN BETTER for breakfast. Oh yeahhhh….