Serves 4
WE ARE ON a bacon bender here! This breakfast-friendly twist on standard potato hash uses butternut squash. Studded with crispy bacon, you’ll forget all about potatoes. If you can tolerate eggs (unlike me), this would probably be perfect paired with scrambled or fried eggs.
2 cups ½-inch chunks peeled butternut squash
1 teaspoon ground cinnamon
½ teaspoon real maple syrup
1 teaspoon Himalayan salt
1 teaspoon freshly ground black pepper
6 strips organic bacon, preferably pastured
Preheat the broiler. Line a baking sheet with parchment paper.
Place the squash in a medium bowl and season with the cinnamon, maple syrup, salt, and pepper. Toss to coat.
Scatter the squash evenly over the parchment. Broil for 10 to 15 minutes, until you can easily pass a fork through the squash. Remove from the oven and set aside.
Cut the bacon into 1-inch pieces and cook in a skillet over medium heat, stirring frequently, until just beginning to crisp. Drain any excess oil from the pan (you could save it for future cooking, which I often do). Add the squash to the pan, turn the heat to low, and start mixing everything together with a fork, squashing the squash down and breaking it up until it’s all nicely mixed and crispy, 15 to 20 minutes. Serve hot.