This AIP breakfast is perfect for fall. The combination of apples, bacon, and squash makes this dish oh so flavorful. The natural juices from the bacon nicely complement and season the added paprika and garlic. This paleo dish is also a crowd-pleasing side for all of your holiday needs.
What Do I Need To Make This Paleo AIP Breakfast
- Butternut squash- you can buy the precut stuff which will save you a ton of time or you can buy a large size one and cut it yourself. Cut the squash into 1 inch cubes.
- Bacon- Who doesn’t love bacon? This recipe calls for ½ pound but obviously you can add more. Cut it into one inch squares. I love using my cooking scissors for this!
- Paprika & garlic- give this recipe more flavor. If you are doing AIP omit the paprika.
- Olive oil- is my go to cooking oil for roasting the squash and sautéing the apples and onions.
- Apples & Squash- give this squash even more added flavor.
- To garnish- This recipe is not complete without adding the added parsley to garnish on top!
How To Make This AIP Breakfast
- First thing first preheat the oven to 400. Cut up the butternut squash into 1 inch cubes. Add the squash to a single layer baking dish. With cooking scissors, cut the bacon into 1 inch squares. Add the paprika (if you are not following AIP) and 1 tsp EVOO. Toss gently and form into a single layer. This may not seem like a ton of oil for this much squash but the natural juices from the bacon will also *oil* the squash. Bake for 25 and then mix up halfway through and cook for an additional 20 minutes or until squash is tender ( you should be able to easily stick a fork through.)
- When about 15 minutes remains, cut the onion longways. Then chop up the apple into small cubes. Add the remaining 1 tsp of EVOO to a skillet and add the onions, garlic, salt, and apples. Saute for 5-6 minutes or until onions become translucent. Once the squash is done in the oven, add the onion and apple mixture over top. Garnish with the added parsley on top.You can store this recipe in the fridge for you to 5 days in an airtight container.
If you like this recipe, you will also LOVE these cozy dishes:
- Paleo and Whole30 Mashed Potatoes
- Paleo and Whole30 Orange Cranberry Sauce
- Crispy AIP Chicken Tenders
- Whole30 & AIP Paleo Bacon Brussels Sprout Pomegranate Dish
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Bacon Apple Butternut Squash
Servings 6 servings
402kcal
Cost $6
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Equipment
- baking sheet
- Non stick skillet
Ingredients
- 1 large butternut squash Some stores like Trader Joe's sell the fresh pre cut squash, that will totally work too and save you a lot of time! If you go the pre packaged route, I suggest 2 pounds.
- 1/2 pound bacon
- 1/2 yellow onion sliced in slivers
- 1 whole green apple
- 2 cloves garlic
- 1 tsp paprika OMIT if doing AIP.
- 2 tsp extra virgin olive oil (divided) I like using the Trader Joe's olive oil spray, super simple!
- 1/4 cup fresh parsley washed and chopped
- 1/4 tsp sea salt
Instructions
- Preheat the oven to 400.
- Cut up the butternut squash into 1 inch cubes.
- Add the squash to a single layer baking dish. With cooking scissors, cut the bacon into 1 inch squares.
- Add the paprika (if you are not following AIP) and 1 tsp EVOO. Toss gently and form into a single layer.
- Bake for 25 and then mix up halfway through and cook for an additional 20 minutes or until squash is tender ( you should be able to easily stick a fork through.)
- When about 15 minutes remains, cut the onion longways. Then chop up the apple into small cubes.
- Add the remaining 1 tsp of EVOO to a skillet and add the onions, garlic, salt, and apples. Saute for 5-6 minutes or until onions become translucent.
- Once the squash is done in the oven, add the onion and apple mixture over top.
- Garnish with the added parsley on top.
- You can store this recipe in the fridge for you to 5 days in an airtight container.
- ENJOY! If you make this recipe I would love it if you shared the link to this recipe with a friend, left a comment below or tagged me on instagram with a picture @alliannaskitchen
Notes
You can store this dish in the fridge for up to 5 days.
This easy prep recipe is the perfect side dish that can double as a breakfast.
Serving: 1cup | Calories: 402kcal | Carbohydrates: 16g | Protein: 1g | Fat: 38g | Saturated Fat: 15g | Cholesterol: 36mg | Sodium: 161mg | Potassium: 467mg | Fiber: 3g | Sugar: 3g | Vitamin A: 13524IU | Vitamin C: 32mg | Calcium: 67mg | Iron: 1mg
Tried this recipe?Tag me on instagram @alliannaskitchen!
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