Hey friends!
Are you in the mood for something hearty and delicious? I’ve got a treat for you!
Today, I’m sharing my favorite butternut squash hash recipe.
It’s colorful, packed with flavor, and filling enough to brighten up any meal.
Plus, it’s super easy to whip up!
So grab your skillet, and let’s dive into this tasty dish!
Ingredient Substitutions
Butternut squash can be replaced with sweet potatoes or pumpkin for a similar texture and nutritional profile. Use the same quantity and adjust cooking time as needed, as sweet potatoes may cook faster. Coconut oil can be substituted with avocado oil or olive oil for a different flavor profile while maintaining heart-healthy fats. Use the same amount of oil. Bacon can be replaced with diced chicken sausage or tempeh for those avoiding pork or seeking a vegetarian option. Adjust seasoning as needed, as bacon provides saltiness and fat to the dish. For a vegan version, use smoked tempeh and increase the oil slightly to compensate for the lost fat from bacon. These substitutions maintain the dish’s overall flavor and texture while accommodating various dietary preferences.
| Preparation Time | 15-20 minutes |
| Cooking Time | 35-40 minutes |
| Total Time | 50-60 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 400-450
- Protein: 10-15 g
- Fat: 25-30 g
- Carbohydrates: 45-50 g
Ingredients
- 3 cups cubed butternut squash (approximately 1-inch pieces)
- 1/2 tablespoon melted organic coconut oil
- Sea salt to taste
- 6 strips of bacon, nitrate-free and sugar-free (whole30 compliant), cut into 1-2 inch portions
- 1 large apple (suitable varieties like pink lady or granny smith), peeled and diced
- 1/2 large yellow onion (or one small onion), chopped
Step 1: Prepare and Roast Butternut Squash
Preheat your oven to 425 degrees Fahrenheit.
Line a large baking sheet with parchment paper.
In a large bowl, toss the butternut squash cubes with melted coconut oil and sea salt until they are evenly coated.
Spread them out in a single layer on the prepared baking sheet.
Roast in the preheated oven for about 30 minutes, or until the squash is golden brown and soft.
Step 2: Cook Bacon and Onions
While the squash is roasting, heat a large cast iron skillet over medium-high heat.
Add the bacon to the skillet and stir occasionally to ensure it cooks evenly.
Once some bacon fat has been released and the bacon begins to brown, add the onion to the skillet and reduce the heat to medium.
Cook for about 5 minutes, or until the bacon is 3/4 done and the onions have softened.
Step 3: Add and Cook Apples
Drain about 3/4 of the bacon fat from the skillet, leaving some behind to cook the apples.
Add the apples to the skillet and stir them into the bacon and onions.
Cook until the apples are soft, about 2-5 minutes.
Turn the heat down to low as the apples finish cooking.
Step 4: Combine Ingredients
Once the butternut squash is roasted, remove it from the oven and add it to the skillet with the bacon, onions, and apples.
If you prefer, you can drain any excess grease from the skillet before adding the squash to keep the dish lighter.
Gently mix all the ingredients together in the skillet to ensure even distribution.
Step 5: Serve and Enjoy
Remove the skillet from the heat and serve the dish warm.
This butternut squash, bacon, onion, and apple mix makes a hearty breakfast when paired with eggs or a flavorful side dish for dinner.
Enjoy your delicious creation!
