Butternut Squash and Sausage Egg Bake

Recipe and photos shared by Amanda Schonk

Amanda Schonk brought a group of families out to Tyner Pond Farm recently. Amy and I enjoyed having them here, and the next day Amanda sent along something else: a recipe she had made with our Salt and Pepper Breakfast Sausage.

Roasted butternut squash and onions, sausage, eggs, cream and cheddar, all baked together in one dish. She added parsley and thyme from her garden and served it with arugula. Her report was pretty straightforward: the kids loved it.

I asked Amanda for pictures to go with the recipe, and she sent these along. The sausage she used is our Salt & Pepper Pork Sausage: local ground pork, salt and black pepper, with no added sugar. That’s the specific sausage to look for when making her recipe.

The squash and onions roast first, then go into the egg mixture with the cooked sausage. Amanda’s version uses about two cups of cheddar, so there’s plenty of cheese in the mix. And although it starts with breakfast sausage, she served it with greens, which makes it an easy idea to carry over to lunch or dinner.

Below is her recipe, organized into an ingredient list and steps. Thanks, Amanda, for sharing what you’re cooking with food from the farm!

Amanda’s Butternut Squash and Sausage Egg Bake

Adapted from Amanda Schonk’s recipe

Ingredients

• 1 butternut squash, peeled and diced
• Diced onions, to taste
• Olive oil, as needed for roasting and greasing the baking dish
• Salt and pepper, to taste
• 1 pound Tyner Pond Farm Salt and Pepper Breakfast Sausage
• 6 eggs
• 1 cup heavy cream
• About 2 cups shredded cheddar cheese
• Fresh parsley and thyme, to taste
• Arugula, for serving, if desired

Method

1. Roast the vegetables. Heat the oven to 425°F. Toss 1 peeled and diced butternut squash with diced onions, olive oil, salt and pepper to taste. Spread in a roasting pan or on a baking sheet and roast for about 35 minutes, until tender.
2. Cook the sausage. While the vegetables roast, crumble and cook 1 pound of Salt and Pepper Breakfast Sausage in a skillet until fully cooked.
3. Mix the eggs. Reduce the oven temperature to 375°F. Whisk together 6 eggs and 1 cup heavy cream, then stir in about 2 cups shredded cheddar, with fresh parsley, thyme, salt and pepper to taste.
4. Assemble. Stir the roasted vegetables and cooked sausage into the egg mixture. Pour into an oiled 13-by-9-inch baking dish.
5. Bake. Bake at 375°F for about 30 minutes, until the eggs are set. Serve with arugula, as Amanda did, if you’d like.

Amanda shared this as a home recipe, with flexible amounts for the onions, oil and herbs. Adjust those to your taste. Cooking time can vary with the size of the squash pieces and your oven.