This savory whole30 breakfast bowl is made with butternut squash, chicken sausage, and sage cream sauce. Dairy free and paleo breakfast idea for busy families and individuals who are looking for a healthy breakfast packed with protein, nutrients, and flavor!
I feel like I spent the whole day freezing my tush off running errands around town today.
Nothing beats coming home to a bowl of warming cozy foods after being bone cold.
This bowl of creamy butternut squash is nothing short of incredible!
That sauce though (insert heart eyes here please!).
Seriously, that sauce is a creamy wonder filled with mega herbs and flavor; LOVE, love, love it!
This butternut breakfast trend of mine is here to stay, pretty sure of that one. 🙂
I have been incorporating butternut squash into my breakfast all week and I can’t get enough.
The sweetness from the butternut lends so well to savory breakfast menus.
I’ve been pairing squash with my eggs, vegetables, and now: breakfast bowls! Yahoo!
Don’t shy away from this savory combo until you give it a try; it’s SO worth it!
And if you are searching for a healthy whole30 breakfast recipe that doesn’t have eggs- this is your dish.
I love the meal prep aspect to this recipe too, because I can make it ahead of time, then serve it up throughout the week when I’m on the go. 🙂
Enjoy!
Savory Whole30 Butternut Chicken Breakfast Bowl
Ingredients
- 1 large butternut squash cooked (see notes on how to make)
- 4 chicken sausage I used Aidells chicken sausage
- 1/2 yellow onion minced
- 1 tablespoon olive oil for sautéing
- 1 can full fat canned coconut milk chokah brand
- 1 tablespoon sage fresh, minced
- 1 tablespoon rosemary fresh, minced
- salt and pepper to taste
- red pepper flakes to taste
Instructions
- Prepare squash (see notes on how to make). Scrape the meat from the skin of the squash and set in a bowl.
- Slice chicken sausages into bite size rounds. In a fry pan cook sausage pieces in a drizzle of olive oil over medium heat until golden and crispy on the edges.
- In a sauce pan, saute minced onion with 1 tablespoon olive oil until golden and soft. Add rest of ingredients for sauce and heat until hot enough to serve.
- Add cooked sausages to squash and mix, then pour cream sauce over and serve.
Recipe Notes
How to bake butternut squash: Preheat oven to 400F. Cut squash in half lengthwise and set facedown on a baking tray with 1/2" water. Bake on 400F until when poked with a fork is soft, but not mushy (about 40-60 minutes, depending on the size of your squash).