5 oz Pork Sausage (casings removed)
1 1/2 tsp Extra Virgin Olive Oil
1/2 Acorn Squash (peeled, chopped into cubes)
1/4 Yellow Onion (chopped)
1 cup Mushrooms (sliced)
1 cup Kale Leaves (chopped)
1 1/2 tsp Nutritional Yeast
1/2 tsp Sea Salt
1/2 Apple (cored, cubed)
In a skillet over medium heat, cook the sausage. Break it up with the back of a spoon as it browns. Once it is cooked, drain the fat and set the sausage aside on a plate.
In the same skillet over medium-high heat, warm the olive oil. Add the squash, onions and mushrooms and cook for 10 minutes or until the squash is soft. Lower the heat to medium and add in the kale. Cook for about 2 minutes or until the kale is soft.
Add the sausage back in along with the nutritional yeast and sea salt. Stir until everything is combined and warmed through.
Remove from heat and stir in the chopped apples. Divide between plates and enjoy!
Leftovers: Refrigerate in an airtight container for up to five days.
Serving size: One serving is approximately 1 cup of the hash mixture.
More Fiber: Stir in cooked quinoa or rice.
Make it Vegan: Use black beans or lentils instead of sausage.
Meal Prep: Cook the acorn squash in advance to save time.
Total Time: 30 minutes