Roasted Parsnip, Squash and Sausage Hash

Turn your hash browns upside down with this recipe! No potoatoes required here, this hash brings fall flavours to breakfast. 

Yield: Makes about 14 cups.

Roasted Parsnip, Squash and Sausage Hash


  • 8 cups cubed peeled parsnips
  • 4 cups cubed peeled butternut squash
  • 1½ lb (0.75 kg) turkey or chicken sausages, sliced (½ inch)
  • 2 Granny Smith apples, peeled, cored and chopped
  • 1 cup diced shallot
  • 1 tbsp chopped fresh rosemary or 1 tsp dried rosemary, crumbled
  • 4 tbsp canola oil
  • 1 tbsp Dijon mustard
  • 1 tbsp apple cider vinegar
  • ¼ tsp cayenne pepper
  • ½ tsp salt
  • ¼ tsp freshly ground pepper
  • 2 cups brie cheese, cubed


  1. Preheat oven to 425°F.
  2. Combine parsnips, squash, sausages, apples, shallot and rosemary in a large bowl.
  3. Whisk oil, Dijon mustard, vinegar, cayenne pepper, salt and pepper together in a small bowl. Pour over vegetables. Toss to coat.
  4. Spread vegetables evenly between 2 parchment paper-lined baking sheet. Roast until vegetables are cooked through and slightly browned, about 1 hour.
  5. Toss vegetables halfway through cooking. Remove from oven. Transfer to a serving dish. Top with cheese. Serve immediately.
Nutritional analysis per 1 cup serving: 286 calories, 14.4 g fat, 16.1 g protein, 24.1 g carbohydrate, 5.6 g fibre, 567 mg sodium