When I was in Dallas earlier this fall, I ate this amazing Fall Breakfast Hash at Origins Kitchen + Bar. It was filled with butternut squash, pears, bacon, dried cranberries and pepitas topped with a perfectly poached egg. Dallas has amazing food, and every time I visit I find new places to love. I wanted to recreate this Fall Breakfast Hash right when I got home but I kept putting it off. I am embarrassed to say but my dislike of peeling butternut squash kept me from making the recipe. It is such a love-hate relationship. I love the taste of butternut squash but it is seriously hard to peel! Thankfully my mom saved the day with butternut squash from her garden. For whatever reason, this squash was easy to peel with my chef’s knife. I’ve already made this recipe twice. It is so good and so simple!
I cannot believe Thanksgiving is this week! Every year 30 members of my extended family gather at my grandparent’s farm. Until a couple years ago, I wasn’t allowed in the kitchen, but now I help with all parts of the meal. I have lots of last minute Thanksgiving recipe inspiration: Grain-free stuffing, sweet potato casserole, winter squash casserole, pomegranate balsamic brussels sprouts and apple butter pecan pie! Eating paleo on Thanksgiving can be tricky if you aren’t careful, but there are tons of paleo-friendly sides plus of course the turkey to fill your plate and not miss out on any of the deliciousness!
- 2 cups butternut squash, diced
- 1 tbls bacon fat
- 1 firm bosc pear, diced about 1 cup
- 1/4 cup dried cranberries
- 2 tbls cup rawa pepitas
- 3 pieces cooked crispy bacon, chopped
- Melt bacon fat in a cast iron skillet over medium heat. Toss in the butternut squash and coat with bacon fat.
- Stirring occasionally, cook until fork tender.
- Add in pear, cranberries and bacon. Cook for 1-2 minutes until pear has softened.
- Stir in pepitas and serve.