When I discovered I had food allergies (you can read more about that here), I decided I wanted to make and eat recipes that people without allergies would love too. Plus, I didn’t want to always have to eat a separate meal from everyone else.
My brother is a “guy’s guy”, and constantly teases me about my allergies (in good fun, of course). So, when he invited the family over to his house for a birthday dinner, my big sister competitive instincts kicked in and I decided I needed to bring something that I could eat, but that he would think was amazing too. Enter: Apple Bacon Butternut Squash Hash.
Take the sweetness from the apple and butternut squash, and the savory from the bacon and onion, and add a bit of depth from garlic and rosemary, and this dish ends up with the most fantastic flavor profile. And, this is coming from the girl who doesn’t usually like slimy cooked onions. (The key is, to just dice them up really small so you can’t tell they’re there.)
He loved it! But, I knew I’d win him over with the bacon. The thing that surprised me the most was how much my dad loved this recipe! My dad discovered he was diabetic about a year before I found out about my food allergies. So, needless to say, our family dinners have changed quite a bit over the past year and a half. He even asked if I would bring this for Thanksgiving! (Along with my Maple Brussels Sprouts and Butternut Squash, of course.)
In the end, this recipe met my goals and surpassed my own expectations. My family loved this Apple Bacon Butternut Squash Hash, and they didn’t complain about missing out on any dairy, gluten, or legumes. Although, during most family dinners, they happily offer to take any dairy, gluten, or legumes that need to be removed from my plate. Nothing like having a supportive family, am I right? 😉
Apple Bacon Butternut Squash Hash Recipe
2 tbsp olive oil – separated into two 1 tbsp servings
1 apple (diced)
1 butternut squash (cubed)
3-4 slices cooked bacon (diced)
1 onion (diced)
2 cloves garlic (minced)
1 tsp diced rosemary (fresh or dried)
1. Preheat oven to 425 degrees.
2. Spread diced butternut squash onto a foil lined baking sheet.
3. Drizzle squash with 1 tbsp olive oil.
4. Place in oven and bake for 30 minutes.
5. When your squash is done or almost done, heat skillet on stove on medium.
6. Add 1 tbsp olive oil, diced onion, and minced garlic.
7. Sauté until onion and garlic become fragrant.
8. Add the apples, bacon, and rosemary, and cook until apples are soft (around 2-5 minutes).
9. Add the cooked butternut squash and stir to combine.
10. Remove from heat and serve warm.
*Not using bacon would make this vegetarian, vegan, and Whole30 compliant.
*This is even good as leftovers. And I don’t like leftovers.
Recipe adapted from: https://www.paleorunningmomma.com/butternut-squash-hash-paleo-whole30/