Apple, Butternut Squash and Turkey Bacon Hash
- 2 cups butternut squash, diced
- 2 tbsp. ghee, melted
- 1 cup diced Granny Smith apple
- 4-5 strips turkey bacon
- ¼ cup or more scallion, chopped
- ½ tsp. sea salt
- ½ tsp. freshly ground pepper
Heat oven to broil.
Place the diced butternut squash on a sheet pan. Drizzle with 1 tablespoon melted butter and toss well to coat. Spread the squash out and broil until it just begins to brown in spots, turning occasionally. Remove from the oven.
In a large skillet, add 1 tablespoon ghee and cook on medium-high until crispy.
Remove to a paper towel. When cool, break into pieces. Leave the fat in the pan for frying the squash. Add the apples and the squash to the skillet, adding more ghee if necessary. Cook the mixture on medium-high until the apples are browned and soft.
Remove from heat and toss in the scallion and bacon pieces. Salt and pepper to taste.
Recipes created in collaboration with Pauli Halstead author of Primal Cuisine.
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