Winter Squash and Apple Hash

Ingredients

• 0.5 teaspoon pepper black
• 1  butternut squash (or substitute any winter squash, like acorn, enough to equal 3 cups)
• 1 cup cranberries fresh
• 4 servings eggs cooked for serving
• 0.5 teaspoon ginger fresh grated peeled
• 1 teaspoon rosemary fresh chopped
• 0.5 teaspoon sage dried fresh chopped
• 0.5 teaspoon garlic fresh minced
• 0.5 teaspoon garlic minced
• 1  apples i use 2 granny smith apples chopped
• 0.3 cup bell pepper green chopped
• 0.5 teaspoon fennel powder 
• 1 pound ground pork 
• 0.5 tablespoon kosher salt 
• 0.5 teaspoon lemon zest 
• 4 servings olive oil for drizzling
• 0.3 cup onion chopped
• 0.3 cup bell pepper red chopped
• 0.5 teaspoon salt 
• 1 tablespoon sugar 

Equipment

• frying pan
• oven
• pot
• baking pan

Directions

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.
3. Bake until soft to the touch, about 20 minutes.
4. Remove and cool.
5. Cook the Rosemary Sausage in a lightly oiled pan over medium heat, stirring often, until browned.
6. Add the apples, onions and peppers. Cook, stirring regularly, for 3 to 4 minutes.
7. Add the squash.
8. Saute until the squash is lightly browned, 1 to 2 more minutes.
9. Cook eggs separately as desired.
10. Plate the squash hash, drizzle with Cranberry-Ginger Chutney and top with eggs!
11. Mix the pork with the fennel, garlic, sage, salt, pepper and rosemary well by hand.
12. 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.
13. Add the sugar, garlic, ginger, lemon zest and salt, and simmer for another 20 minutes.