Savory Whole30 Butternut Chicken Breakfast Bowl
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!
Ingredients
Base
- 1 large butternut squash cooked (see notes on how to make)
- 4 chicken sausage I used Aidells chicken sausage
Sauce
- 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.
Notes
Nutrition
14Comments
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For the meal prep aspect, do you make this completely and then put in the refrigerator, reheat as needed?
Hi Rachel, I do usually. 🙂
Do you mash the squash?
Hi Sara, i do mash the squash.
The sauce is delicious but so runny… almost like broth. What do you do to thicken it?
Hi Brooke, what brand coconut milk did you use? I suggest using chaokoh coconut milk or thai kitchen full fat.
Can you use store-bought pre-chopped butternut squash?
Yes Pam, that totally works. 🙂 Enjoy!
Can you use low fat coconut milk or will that throw off the consistency of the sauce? Or is there another way to cut down on fat for this recipe?
Hi Erin, you can, but you it will be thin as a sauce.
This was amazing! I admit I was skeptical but desperately seeking chicken sausage recipes. So I gave it a try.
Wow! And that sauce! I can definitely see using it on just squash alone or spiralized noodles. Thank you Kaylie! Can’t wait to try your other recipes. 🙂
P.S. The sauce thickens up if you leave it on the stove longer. Or I guess you can add some arrowroot powder, though not sure if that is whole 30
Thank you Elle!
If not doing Whole30, can you substitute regular milk?
Yes, that will totally work!