Grass Fed Beef Apples Potatoes Butternut Squash Recipe
This savory, sweet and healthy Roasted Butternut Squash Hash with Apples & Bacon is Paleo & Whole30 friendly and perfect as a meal or side dish! I love serving this hash with greens and fried eggs any time of day. Grain free, dairy free, sugar free, soy free.
Am I getting repetitive with the butternut squash and apples? No way! There is simply so such thing this time of year, or, if I'm being honest – anytime between September and March – is totally fair game for a combination of winter squash, apples, and bacon!
What is Hash?
Hash is a versatile dish of chopped meat, vegetables, and onions cooked in a skillet. It originated as a way to use up leftovers and is traditionally made with corned beef and white potatoes. But we can make it Paleo by using Butternut Squash in place of the potatoes, and nitrate free bacon instead of corned beef.
A simple substitution of sugar free nitrate free bacon makes this Roasted Butternut Squash Hash with Apples & Bacon Whole30 compliant as well.
One thing that I love about this hash – or any, really – is that it's an all purpose recipe, and adds great flavor and delicious real-food nourishment to any meal.
Yes I said nourishment – and it I meant it! Roasted butternut squash is one of my very favorite healthy comfort foods – perhaps even my ultimate favorite – because it's seriously delicious when roasted (like, no joke, addicting) and just makes me feel good. Notvirtuousgood, butgood good 🙂
This recipe really does work for anything – with eggs and greens for breakfast (you know it – my fave!) or as a side dish with basically anything you could imagine. I especially love it as a side dish with crispy chicken thighs with lots of savory herbs this time of year. Or, right out of the skillet – AKA what I did after taking these photos.
Ingredients in Paleo Butternut Squash Hash
Butternut squash
Coconut oil
Sea salt
Nitrate Free Bacon (sugar free for Whole30)
Apple (try a tart variety like Granny Smith or Pink Lady)
Yellow onion
I added onion to this recipe because it takes the flavor to another level, and lately when I cook onions well, or caramelize them, I have no problem digesting them despite them being high FODMAP.
The same thing seems to go with apples. I still try to avoid eating them raw, or greatly limit my portion – but when I cook them as I did in this hash, or in an apple crisp or pie filling, I have no problems! Hallelujah! Because really – aren't apples just insanely delicious?! Especially the pink lady ones – those are my favorite whether raw or cooked.
How to Cook Butternut Squash
The one note I have for you if you haven't worked with butternut squash much, is that the way you want to arrange the squash cubes with plenty of "breathing" room on the baking sheet to ensure they roast up crispy! It makes a HUGE difference in the flavor if you ask me. When I first started roasting butternut squash, it didn't taste all that fabulous to me because I wasn't doing it right.
For butternut squash, sweet potatoes, carrots, etc – think 3 things:
1.) The right amount of oil and salt (too much oil will make them soggy, too little and they won't crisp
2.) Parchment paper – I find this is the best surface to roast starchy veggies on for maximum flavor and texture.
3.) Breathing room and heat – make sure the cubes are spread out, the heat is right, and you leave them in long enough!
Okay, ready? Let's roast! And fry! And then eat 🙂
Roasted Butternut Squash Hash with Apples & Bacon {Paleo & Whole30}
- 3 cups butternut squash cubed (about 1 inch)
- 1/2 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
- 1/2 large yellow onion or one small onion, chopped
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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.
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Roast in the preheated oven for 30 minutes or until golden brown and soft.
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Meanwhile, heat a large cast iron skillet over med-hi heat and add the bacon, stirring to evenly cook.
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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 3/4 done and onions are soft.
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Drain 3/4 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.
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Cook and stir the apples until soft, about 2-5 minutes and turn heat to low
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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!
*While doing Whole30, (or anytime!) U.S. Wellness Meats is an amazing resources for sugar-free bacon and sausage!
What I Used for My Roasted Butternut Squash Hash:
Want more breakfast hash recipes? Try one of these!
Chorizo and Butternut Pizza Hash with Baked Eggs
Sweet Potato Bacon Kale Hash
Plantain, Apple Bacon Hash
Paleo Butternut Squash Recipes on the Web:
Butternut Squash Bacon Soup
Spiralized Maple Curry Butternut Squash Salad
Tell Me!
What foods/meals make you feel great?
What's your favorite "nature's candy"?
Source: https://www.paleorunningmomma.com/butternut-squash-hash-paleo-whole30/
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