Roasted Butternut Squash Hash with Apples & Bacon

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.

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 .

I added onion to this recipe because it takes the flavor to another level, and lately when I cook onions well, or caramelize them.

Roasted Butternut Squash Hash with Apples & Bacon Recipe {Paleo & Whole30}
This roasted butternut squash hash with apples and bacon is the perfect combination of sweet, savory, and filling. Make it for breakfast with fried eggs or as a side dish - it's great any time of day. Paleo and Whole30 friendly.



Ingredients

• 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 , 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

Instructions

1. 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.
2. Roast in the preheated oven for 30 minutes or until golden brown and soft.
3. Meanwhile, heat a large cast iron skillet over med-hi heat and add the bacon, stirring to evenly cook.
4. 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.
5. 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.
6. Cook and stir the apples until soft, about 2-5 minutes and turn heat to low
7. 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!

Recipe Adapted : Roasted Butternut Squash Hash with Apples & Bacon @ paleorunningmomma

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