Apple, Pecan and Butternut Squash Hash

I am sharing a delicious and healthy breakfast recipe today that is Whole30 and Paleo compliant; the Apple, Pecan and Butternut Squash Hash is a staple breakfast dish in the Brady household. I make this a few times a month-- I prepare and cook this dish on Sundays and prep portions for the following week. Matthew and I both eat breakfast at work, so popping the Tupperware in the microwave for a minute each morning makes this dish an easy and yummy option. C’mon, who doesn’t love a nice, hot breakfast to start their day?!

I double the recipe below to make ten (10) portions for a weeks worth of breakfast portions for Matthew and myself. I adapted the recipe from http://urbanposer.blogspot.com/2012/01/apple-butternut-squash-bacon-breakfast.html and took some pictures while making the recipe yesterday.

Apple, Pecan & Butternut Squash Hash

Ingredients:

2 cups fresh, diced butternut squash

1 cup diced granny smith apple

2/3 cup diced yellow onion

2/3 cup chopped pecans

Extra virgin olive oil (EVOO)

Fresh cracked pepper to taste

Method:

Preheat the oven to broil (you will be precooking the butternut squash before adding it to the skillet). After prepping the ingredients, heat a large skillet over a medium heat.

While the skillet is heating up, spread the diced butternut squash out evenly onto a cookie sheet sprayed with a cooking spray (I use Pam with Canola Oil). Place the cookie sheet under the broiler; broil the butternut squash until it just starts to brown on the edges, which takes about 10 minutes. Flip the squash once half way through cooking. Watch it carefully to ensure it doesn't burn too much though! Remove from the butternut squash from oven. 

While the butternut squash is baking, add about two tablespoons of EVOO to the preheated skillet. Add the apples and onion to the skillet and let cook until they start to get soft. Add all the butternut squash and pepper, continuing to cook and stir the hash over medium-medium high heat until the onions begin to turn translucent and the butternut squash softens. It helps to spread the hash evenly around the pan, and then let it sit for a moment before continuing to flip/stir it around again; this will help it to 'brown' instead of steam itself, which could result in a soggy hash. Add the pecans for the last 1-2 minutes of cooking time.

Remove from the heat and add any additional cracked pepper to taste.

I hope you decide to try this recipe and enjoy it as much as we do! The hash is a nice alternative to the sweet breakfast recipes that most of us are accustomed to—the rich and savory taste will be a welcome change and the hearty ingredients will keep you full for hours!

Xo,

Meg