Apple, Butternut Squash & Bacon Breakfast Hash

Recipe & Image: The Urban Poser

Ingredients:

2 cups diced butternut squash

1 1/2 cups diced tart apples (about 2 medium sized apples)

1/2 of large a onion chopped

4-5 strips of GAPS friendly bacon/prosciutto(Paleo/Vegans: 1/2 cup Pecans)

1/4 cup chopped scallions

2 Tbls olive oil, coconut oil or ghee

1/2 tsp coarse ground salt (or to taste)

1/ tsp fresh cracked pepper (or to taste)

Preheat the oven to broil

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 parchment paper lined cookie sheet. Place under the broiler. Check and flip/stir  the squash every 3-5 min till it just starts to brown in spots. Watch that it doesn't burn to much. Remove from the oven. Alternatively, you could cook the squash in the skillet. I liked the flavor and lightness that the baked squash added to the dish though.

Add the oil to the skillet and then the chopped onions (not the scallions), cook until they just start to caramelize then remove from the pan.

Cut the bacon/side pork into bite size pieces OR coarsely chop the pecans. Cook the bacon in the pan until cooked to your liking.

If you feel there is to much fat left in the pan (for your taste) pour some of it out into a dish. Then add all the ingredients together except the scallions... the squash, apples, cooked onion, and the bacon. Continue to cook and stir the hash until the apples just begin to soften. It helps to spread the hash evenly around the pan, then let it sit for a monemt 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. 

Remove from the heat, add the scallions coarse salt and cracked pepper to taste

Baked Butternut Squash Stuffed with Apples and Sausage

Source: Food.com

2 (1 lb) butternut squash, halved and seeded
1 tablespoon vegetable oil
8 ounces fresh bulk sausage (I use Jimmy Dean's Maple)
2 apples, peeled and cubed into 1/4-inch cubes
2 tablespoons butter
1/2 cup chopped pecans
1 tablespoon brown sugar
1/4 teaspoon ground sage
salt and pepper
1 tablespoon butter, cut into bits
1 tablespoon brown sugar
Directions:

1  Preheat oven to 375.
2  Lightly oil baking dish.
3  Half squash lengthwise and remove seeds.
4  Arrange squash cut side up on the baking dish.
5  Brush lightly with oil and cover with foil.
6  Bake until almost tender, 30-40 minutes.
7  Keep the oven on.
8  Meanwhile, crumble the sausage into a skillet and cook over medium heat until no longer pink.
9  Add apple.
10  Cook, stirring until crisp-tender.
11  Let cool slightly.
12  Scoop out the squash, leaving 3/8 inch thick shells.
13  Lightly mix the squash pulp into the sausage mixture breaking up squash as little as possible.
14  Mix the butter, brown sugar, pecans, sage, salt and pepper.
15  Pile the stuffing into the squash halves.
16  Dot with bits of butter and brown sugar.
17  Bake uncovered until piping hot and brown and crusty on top, 20-25 minutes.
18  Let cool for several minutes before serving.

Roasted Root Vegetable Pizza

Had this at Amy's house. Yum!

You can roast the root vegetables ahead of time to help with prep work.
You could also grab some dough from Trader Joe's to save time.

Source: Everyday Food

Roasted Root Vegetables:

Ingredients

• 1 butternut squash (2 pounds), peeled, seeded, and cut into 1 1/2-inch pieces
• 2 pounds new potatoes, scrubbed and quartered
• 1 pound red onions, peeled and quartered lengthwise
• 1 pound carrots, halved lengthwise if thick, cut into 1 1/2-inch pieces
• 5 cloves garlic, crushed
• 3 tablespoons olive oil
• Coarse salt and freshly ground pepper

Directions

1. Preheat oven to 450 degrees, with racks in upper and lower thirds. Divide vegetables and garlic evenly between two rimmed baking sheets; drizzle with oil, and season with salt and pepper. Toss to combine, then spread in single layers.
2. Roast until vegetables are tender and beginning to brown, 40 to 50 minutes, tossing vegetables and rotating sheets from top to bottom halfway through. Serve hot or at room temperature.

For the pizza:

Ingredients

• Olive oil
• 1 pound Basic Pizza Dough, or store-bought pizza dough, fresh or frozen (thawed)
• 8 ounces mozzarella cheese, shredded (2 cups)
• 6 cups (about 1/2 recipe) Roasted Root Vegetables
• 1 cup ricotta cheese
• 1 tablespoon fresh rosemary (optional)
• Coarse salt and freshly ground pepper

Directions

1. Preheat oven to 475 degrees, with racks in upper and lower thirds. Brush a large rimless baking sheet with oil. Gently stretch dough into 12-by-16-inch oval (or as large as will fit on baking sheet); transfer to prepared sheet.
2. Sprinkle dough evenly with half the mozzarella. Scatter vegetables on top, then dollop with ricotta; sprinkle with remaining mozzarella and the rosemary, if desired. Drizzle with oil; season with salt and pepper. Bake rotating sheet from top to bottom and front to back halfway through, until crust is golden, 20 to 25 minutes.

Squash, Sage, and Ricotta Canneloni

Ingredients

Serves 4

• 3 tablespoons olive oil, plus more for baking dish and sheet
• Coarse salt and ground pepper
• 8 wide lasagna noodles
• 1/2 butternut squash (about 1 pound), peeled, seeded, and cut into 1-inch chunks
• 2 shallots, chopped
• 1/4 cup plus 2 tablespoons milk
• 1 teaspoon finely chopped fresh sage leaves, plus 8 to 10 whole leaves
• 1/8 teaspoon ground nutmeg
• 2 cups ricotta (15 ounces)
• 3/4 cup grated Parmesan

Directions

1. Preheat oven to 350 degrees. Lightly oil a 2-quart or 8-inch square baking dish. In a large pot of boiling salted water, cook pasta until al dente. Using tongs, transfer pasta to a lightly oiled rimmed baking sheet. Add squash to boiling water and cook until tender, about 10 minutes. Drain squash and transfer to a bowl.
2. In a small skillet, heat 1 tablespoon oil over medium. Add shallots, season with salt and pepper, and cook until soft, about 5 minutes. Transfer to bowl with squash and add 2 tablespoons milk, chopped sage, and nutmeg; season with salt and pepper. Mash with a fork until a rough puree forms.
3. Spread cup squash mixture crosswise down the middle of each lasagna noodle; roll up noodle and place, seam side down, in baking dish. In a bowl, combine ricotta, 1/2 cup Parmesan, and 1/4 cup milk and season with salt and pepper. Spread ricotta mixture over cannelloni and top with cup Parmesan. Bake until warmed through, about 25 minutes. Broil until top is browned, 2 to 3 minutes.
4. Meanwhile, in a small skillet, heat 2 tablespoons oil over medium-high. Fry whole sage leaves until crispy, 15 to 20 seconds. Drain on paper towels. Serve cannelloni topped with fried sage.