I know, I know. Spring is here and I’m still posting butternut squash recipes. But guess what? This post is totally justified because it’s winter coat weather again. Minnesota weather just baffles my mind. It’s 80 degrees one day and less than a week later, we’re back to 30s and possible snow. Spring, just get here already!
Apparently, eating butternut squash is therapeutic for me as the seasons change because I’m having a flashback to making a squash and strawberry salad when summer was trying to stick around. But let me be honest here. I cook with butternut squash all the time no matter the season. It’s such a versatile ingredient that can take the place of white potatoes or sweet potatoes in any dish.
Today, I’m sharing a recipe that I adapted from an Italian hash brown quiche my mom always makes at the cabin. I tweaked this recipe a bit to make it a healthier dish. Most notably, I replaced the hash brown crust with shredded butternut squash for a slightly sweet variation. And that sweetness pairs perfectly with the Italian turkey sausage.
In addition to the squash and sausage, I added sautéed onion, garlic, bell pepper and mushrooms to the mix, but you could use whatever veggies you have on hand. Zucchini, asparagus, and tomatoes would be wonderful options.
Add this lightened up quiche your spring brunch menu. Or, like many of the recipes in this destination, make it for a satisfying lunch or dinner!
- 16 ounces butternut squash, shredded (about 3 cups packed)
- 1 tablespoon butter, melted
- 8 ounces hot Italian turkey sausage, casings removed (I used Jennie-O brand)
- ½ onion, chopped
- 1 clove garlic, chopped
- 1 red bell pepper, chopped
- 2 teaspoons Italian Seasoning
- 1 package (8 oz) of mushrooms, chopped
- 2 cups egg whites
- 1 egg
- ½ teaspoon salt
- 1 teaspoon black pepper
- Preheat oven to 375 degrees.
- Grate the butternut squash using a box grater or the grater attachment to a food processor. In a large bowl, combine the butternut squash and the melted butter. Press the grated squash into a pie dish, evenly coating the surface and sides. Bake the squash crust in the oven for 20 minutes.
- While the crust is baking, prepare the filling. In a large nonstick pan over medium heat, cook the sausage for about 4 minutes. Then, transfer it to a plate lined with paper towel.
- Add the onion, garlic, peppers, and Italian seasoning to the pan. Add a pinch of salt. Cook for about 2 minutes. Add in the mushrooms and cook until soft, about 2 minutes.
- Add the vegetable mixture and the sausage to the pie dish, spreading it out so it covers the surface.
- In a bowl, whisk the egg whites, egg, salt and pepper. Pour the egg mixture over the sausage and veggies. Place the quiche into the oven and bake for 25 minutes or until the eggs have set in the middle.
- Let the quiche rest for a few minutes before cutting into 8 slices.
Nutrition Information (per serving) from Caloriecount.about.com
Calories: 138 Fat: 5.2g Carb: 10g Fiber: 1.9g Protein: 13.5g Sugar 3.2g Sodium: 463mg
Weight Watchers Points (calculated on member website)
WW: 3 Points Plus
Spring Brunch Recipes: