Cooklist AI
Savory Butternut Squash, Apple, and Bacon Medley
Introducing a delightful blend of roasted butternut squash, crispy bacon, and tender apples, this hearty medley makes an excellent breakfast topped with fried eggs or a delectable side dish to complement dinner. Enjoy this mouthwatering Whole30 and Paleo-friendly meal any time of the day!
4
40 min
TOTAL TIME
308
CALORIES
$1.75
PER SERVING
Ingredients
Directions
9 STEPS
10 min
PREP TIME
30 min
COOK TIME
40 min
TOTAL TIME
1
Preheat the oven to 425°F and line a large baking sheet with parchment paper.
2
In a large bowl, toss the butternut squash cubes with melted coconut oil and sea salt to coat evenly. Spread the squash out in a single layer on the prepared baking sheet.
3
Roast the butternut squash in the preheated oven for 30 minutes or until golden brown and soft.
4
While the squash roasts, heat a large cast iron skillet over medium-high heat and add the bacon pieces. Stir occasionally to cook evenly.
5
When the bacon starts to brown and release fat, lower the heat to medium and add the chopped yellow onion. Cook for about 5 minutes, until the bacon is nearly cooked through and the onions are soft.
6
Carefully drain about 3/4 of the bacon fat from the skillet, reserving some for cooking the apples. The excess bacon fat can be saved for frying eggs, if desired.
7
Add the chopped apples to the skillet and cook, stirring occasionally, for 2-5 minutes until they are soft. Reduce the heat to low.
8
Once the butternut squash is roasted, add it to the skillet (drain any grease first, if desired) and gently mix everything together.
9
Remove the skillet from heat and serve the medley warm, either with fried eggs for breakfast or as a side dish for dinner.
Health Info
Macros
33g
CARBS
17g
FAT
7g
PROTEIN
Allowed on these diets
MEDITERRANEAN
PALEO
WHOLE 30
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