and harvest hash
The pumpkin bread recipe is from Mommy Coddle and we can attest that it is as good as she says it is. The hash recipe was made up to use some ingredients I had on hand and sausage — Katie will eat just about anything with sausage.
Heat a skillet and add one pound bulk sage sausage, cook through, about ten minutes (I like my sausage cooked a little bit crispy).
In the meantime dice one medium yellow onion. When the sausage is fully cooked add the onion and cook until softened, about five minutes.
While the onion is cooking cut two medium baked potatoes* and one baked medium butternut squash* into 1/2 inch cubes. Additionally dice one medium red pepper. Add all three to the skillet and cook stirring frequently an additional five to ten minutes.
Add salt and pepper to taste and serve.
* I baked both the potatoes and the squash in the microwave. Also, if I had a granny smith apple I would have cubed it and added it with the potatoes and squash.
I also got some new dishtowels today — my old ones were beyond worn — at Crate and Barrel. This time of year is great for me to get kitchen linens because my downstairs/kitchen is barn red, golden yellow, and sage green — colors that show up in all the autumnal wares. Have you been there? The people at that store love the seasonal dish towel.