Butternut Hash

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It's a good time of year for a hearty breakfast...and what tastes better at breakfast than good, old fashioned hash browns.  But this time, we're subbing in butternut squash for potatoes.  Shh!  Don't tell anyone.  Gabriela Gercheson is an editor at Every Day with Rachael Ray Magazine.  She stopped by

Tonia's Kitchen to talk about their ideas for Hash Squash.  Gabriela says to serve the squash with eggs and onions for a sweet and savory breakfast side.  She told Tonia to season the squash with smoked paprika and fresh herbs.

It's not the only idea that's good.  Gabriela also says that the holidays are right around the corner, and they've got dozens of great ideas to make them terrific. Check them out here

• 2 pounds good-quality fresh Italian sweet sausage, casings removed
• A fat handful sage--2 tbsp. finely chopped, 2 tbsp. coarsely chopped
• 1 teaspoon fennel seed
• 1/4 teaspoon ground cloves or ground allspice
• Coarsely ground black pepper
• 2 tablespoons olive oil
• 1 1/2 pounds butternut, cheese or red kuri squash--peeled, seeded and cut into 1-inch cubes
• 1 large onion, chopped
• 4 cloves garlic, sliced
• 1 small fresh Fresno or red jalapeno chile pepper, finely chopped, or 1 tsp. crushed red pepper
• 1/4 teaspoon freshly grated nutmeg
• Salt
• 1/2 cup chicken stock

In a medium bowl, mix the sausage, finely chopped sage, fennel seed, cloves and lots of coarsely ground black pepper.

In a Dutch oven or a large skillet with a lid, heat the olive oil, two turns of the pan, over medium-high. Add the sausage mixture and cook, breaking into large pieces with the back of a spoon, until browned, about 6 minutes.

Add the squash, onion, garlic, chile, nutmeg and coarsely chopped sage; season with salt and pepper. Cook, stirring occasionally, until the vegetables begin to soften, 2 to 3 minutes. Add the stock and cover. Reduce the heat to medium-low and simmer, stirring occasionally, until the squash is tender, 18 to 20 minutes.