Winter pumpkin and apple hash

Ingredients:

Pumpkin hash

• 1 butternut squash (or any other winter squash, 3 cups)
• Olive oil
• 220 gr. sausages with rosemary, see recipe below
• 1 chopped Granny Smith apple
• 1/3 cup chopped onion
• 1/3 cup chopped green bell pepper
• 1/3 cup chopped red bell pepper
• Eggs, cooked to your taste, for serving
• Cranberry-ginger chutney for serving, recipe below

Sausage with rosemary

• 450 g of minced pork
• 0.5 tsp ground fennel
• 0.5 tsp freshly crushed garlic
• 0.5 tsp dried sage or 1 tsp chopped fresh sage
• 0.5 tbsp coarse salt
• 0.5 tsp ground black pepper
• 1 teaspoon chopped fresh rosemary

Cranberry-ginger chutney

• 1 cup fresh cranberries
• 1 tbsp. l. + 1 tsp. Sahara
• 0.5 tsp chopped garlic
• 0.5 tsp peeled and grated fresh ginger
• 0.5 tsp lemon zest
• 0.5 tsp salt

Preparation:

1. Preheat the oven to 160°C (325°F). Peel and seed the pumpkin, then chop finely. Spread evenly on a baking sheet and lightly drizzle with oil. Bake until tender, about 20 minutes. Remove and let cool.
2. Cook the sausage and rosemary in a lightly oiled skillet over medium heat, stirring frequently, until browned. Add the apples, onion, and pepper. Cook, stirring regularly, for 3–4 minutes. Add the pumpkin. Cook until lightly browned, another 1–2 minutes.
   
   Sausage with rosemary:
   Mix the pork well with the fennel, garlic, sage, salt, pepper and rosemary.
3. Cook the eggs any way you like. Serve the hash on a plate, top with cranberry-ginger chutney, and top with the eggs.
   
   Cranberry-ginger chutney:
   In a medium saucepan, simmer the cranberries in 1 cup of water until they begin to burst, 5–7 minutes. Simmer over medium-low heat for another 10 minutes. Add the sugar, garlic, ginger, lemon zest, and salt and simmer for another 20 minutes.