Butternut Squash Hash Recipe
Ingredients
- 1 ½ pounds butternut squash - about 3 cups, peeled and cut into 1-inch cubes
- 1 tablespoon coconut oil - melted
- 1 medium granny smith apple - cored and diced
- 6 slices bacon - cut into 1-inch pieces
- 1 small yellow onion - diced
- ½ teaspoon dried thyme
- ½ teaspoon dried sage
- ¼ teaspoon garlic powder
- ¼ teaspoon salt
- Dash of nutmeg
- Dash of red pepper flakes
Instructions
- Preheat the oven to 425° F and line a large baking sheet with parchment paper.
- In a large bowl, add the cubed butternut squash, coconut oil, spices and salt. Toss until evenly coated and then arrange in a single layer on the lined baking sheet.
- Bake in the oven for 30 minutes or until squash is golden brown.
- While squash is baking, place a large skillet over medium-high heat and add the cut pieces of bacon. Stir and flip to allow bacon to cook evenly. Once some of the fat has been released from the bacon and the bacon begins to brown, add the diced onion. Allow the onion to cook for about 5 minutes or until they turn translucent and soft.
- Drain about ¾ of the bacon grease from the pan and then add the apples. Reduce the heat to low and stir the apples for about 2-3 minutes.
- When the squash is finished roasting in the oven, add it to the pan and mix everything together. Remove from heat and serve.
Notes
Storage Instructions:
Butternut squash hash is best enjoyed while warm and fresh, however, it can be stored in an air-tight container in the fridge for up to 3 days. You can simply reheat it in the microwave when you are ready to serve.Nutrition
Serving: 1 cupCalories: 205 kcal (10%)Carbohydrates: 29 g (10%)Protein: 6 g (12%)Fat: 9 g (14%)Saturated Fat: 5 g (31%)Polyunsaturated Fat: 1 gMonounsaturated Fat: 2 gCholesterol: 11 mg (4%)Sodium: 394 mg (17%)Fiber: 4 g (17%)Sugar: 10 g (11%)