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Savory Butternut Squash, Apple, and Bacon Medley

Name: Savory Butternut Squash, Apple, and Bacon Medley
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 1/2 tbsp coconut oil, melted; 3 cups butternut squash, cubed (1-inch size); 1/2 tsp sea salt; 6 slices nitrate-free and sugar-free bacon, cut into 1-2 inch pieces; 1 large pink lady or granny smith apple, peeled and chopped; 1/2 large yellow onion, chopped

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!



40 min

TOTAL TIME

264

CALORIES

$2.00

PER SERVING

Savory Butternut Squash, Apple, and Bacon Medley

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Ingredients

6 INGREDIENTS

4 SERVINGS

1/2 tbsp coconut oil

melted

3 cups butternut squash

cubed (1-inch size)

1/2 tsp sea salt

6 slices sugar free nitrate free bacon

cut into 1-2 inch pieces

1 large pink lady apple

peeled and chopped

1/2 large yellow onion

chopped

Directions

9 STEPS

10 min

PREP TIME

30 min

COOK TIME

40 min

TOTAL TIME

Preheat the oven to 425°F and line a large baking sheet with parchment paper.

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.

Roast the butternut squash in the preheated oven for 30 minutes or until golden brown and soft.

While the squash roasts, heat a large cast iron skillet over medium-high heat and add the bacon pieces. Stir occasionally to cook evenly.

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.

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.

Add the chopped apples to the skillet and cook, stirring occasionally, for 2-5 minutes until they are soft. Reduce the heat to low.

Once the butternut squash is roasted, add it to the skillet (drain any grease first, if desired) and gently mix everything together.

Remove the skillet from heat and serve the medley warm, either with fried eggs for breakfast or as a side dish for dinner.