Good Lifestyle

Finding fill ideas from all of the entire breakfast can be difficult, so the vegetable load is the way forward. This slaughter of Butternut squash is made with satisfied vegetables, which should be the core of your diet. It's also the perfect pair for your morning eggs!

Crunchy, salty and gilded, this slaughter of Butternut squash is just as good for dinner or lunch only for breakfast. The sausage makes it fill enough to start your day, but you can also reveal it with a fried orpoached egg If you still want more protein and talent to the meal. Do not skip fennel and tarragon - both considerably illuminate the dish with a Herby flavor.

Made 4 servings

Ingredients

2 tablespoonsGHEE
1 clove garlic, mined
2 cups of Butternut squash cubes
1 cup of chopped celery
1/2 c. Fennel seed tea
1/2 00 TSP Fresh Tarragonasted
1/2 LB compatible sausage over TH30, orBlackBerry Sage Breakfast Sausage
1/2 c.
1/4 c. Freshly ground black pepper

How to do it

1. In a large skillet, heat the GHEE. Add garlic and cook until perfume.
2. Add the squash of Butternut, celery, fennel seeds and tarragon and cook for 5 minutes.
3. Close the sausage and add it to the pan with salt and pepper. Cook, stirring from time to time until the sausage is golden and cooked through.

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