Butternut Squash & Apple Breakfast Hash
Is there anything butternut squash can’t do?? I mean really. It makes the best soups, it's awesome baked, you can even use it as a sauce base (hint to a coming recipe)! It's probably one of my favorites, year round. And it's amazing paired with apple and bacon in this breakfast hash! Without the eggs, it's completely Elimination Phase AIP Friendly. If you haven’t reintroduced them just yet, top with a bit of avocado and ham! Delicious!
•1 Butternut squash, peeled and cubed
•1 red apple, sliced and chopped
•5 strips uncured bacon
•1 tsp garlic powder
•1/2 tsp sea salt
•1/2 tsp sage
•3 green onions, chopped
•1 1/2 cups arugula
- In a skillet, cook the bacon until crisp. Remove from pan, leaving the rendered fat. Crumble the bacon and set aside.
- In a large bowl, combine the cubed squash and seasoning and mix until squash is well coated.
- Add the squash to the bacon fat, cover and cook over medium high until the squash just begins to tender.
- Add the apple chunks, stir well, and cover. Cook until both apples and squash are fully tender.
- Add the bacon and green onions, and cook for about 3 minutes until whites of onion begin to soften. If you like a bit of browning/ crisping on your squash, cook a bit longer.
- Stir in arugula just before serving, and top with eggs, avocado or ham!