Fall is vegetable season; the Warrenton farmers market bounty is both colorful and flavorful. This week’s bounty created a different fall forward breakfast. Butternut squash, Granny Smith apples, poblano peppers, fresh basil, and sorrel all bring unique flavor, but you need bacon, sausage and goat cheese to be complete. Sweet, herbaceous, salty, tart, a little heat, and creamy. I hope you like it.

1 pound butternut squash, diced
1 poblano, diced
1 Granny Smith apple, diced
1 clove garlic, minced
4 strips bacon
4 sausage links
6 ounces goat cheese
10 basil leafs, chopped
4 sorrel leaves, chopped
4 eggs
Salt and pepper to taste

Oil for cooking.

In a large skillet on medium heat, add bacon and fry to done; remove to paper towel to drain.

Cut sausage to bite-size pieces and cook until brown; remove to paper towel to drain.

Add to pan oil, squash, poblano, apples, and salt and pepper. Cook until brown on each side and crispy.

Add bacon, sausage, and herbs.

Add goat cheese crumbles.

Cook eggs over easy.

Plate hash top with over easy egg.