Roasted Butternut Squash Hash with Apples & Bacon (Paleo & Whole30

• Gluten free
• Paleo

• Meat

  • 6 slices Bacon

• Produce

  • 1 Apple, large
  • 3 cups Butternut squash
  • 1/2 Yellow onion, large

• Baking & Spices

  • 1 Sea salt

• Oils & Vinegars

  • 1/2 tbsp Coconut oil, organic

Found on paleorunningmomma.com

Description

Ingredients

• 3 cups butternut squash, cubed (about 1 inch)
• ½ tbsp organic coconut oil, melted
• sea salt
• 6 slices bacon, nitrate free and sugar free (for Whole30)* cut into 1-2 inch pieces
• 1 large apple (pink lady or granny smith work well) peeled and chopped
• ½ large yellow onion, or one small onion, chopped

Directions

• Preheat your oven to 425 degrees and line a large baking sheet with parchment paper. In a large bowl, toss butternut squash cubes with melted coconut oil and sea salt to evenly coat, then spread out in a single layer on the baking sheet.
• Roast in the preheated oven for 30 minutes or until golden brown and soft.
• Meanwhile, heat a large cast iron skillet over med-hi heat and add the bacon, stirring to evenly cook.
• Once some fat has released and bacon begins to brown, add the onion and lower the heat to med. Cook about 5 minutes until bacon is ¾ done and onions are soft.
• Drain ¾ of the fat from the skillet (you want some left to cook apples) and then add the apples to the pan. You can save the bacon fat to fry eggs if desired.
• Cook and stir the apples until soft, about 2-5 minutes and turn heat to low
• Once butternut is roasted, add to the pan (you can drain any grease first if you want) and gently mix. Remove from heat and serve warm, with eggs for breakfast or as a side dish for dinner. Enjoy!