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Home » Blog » Breakfast » Bacon Apple Butternut Squash (Paleo AIP Breakfast & Side)

Bacon Apple Butternut Squash (Paleo AIP Breakfast & Side)

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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

Bacon Apple Butternut Squash

Course Breakfast, Side Dish
Cuisine American
Keyword aip breakfast,, aip recipe,, aip side dish,, aip thanksgiving recipes, paleo breakfast recipes, paleo no egg breakfast, paleo thanksgiving recipes, whole30 breakfast
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 6 servings
Author Allianna Schneider
402kcal
Cost $6
Print Recipe Pin Recipe

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.
Nutrition Facts
Bacon Apple Butternut Squash
Amount Per Serving (1 cup)
Calories 402 Calories from Fat 342
% Daily Value*
Fat 38g58%
Saturated Fat 15g94%
Cholesterol 36mg12%
Sodium 161mg7%
Potassium 467mg13%
Carbohydrates 16g5%
Fiber 3g13%
Sugar 3g3%
Protein 1g2%
Vitamin A 13524IU270%
Vitamin C 32mg39%
Calcium 67mg7%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Tag me on instagram @alliannaskitchen!

Tags

  • bacon
  • breakfast
  • side dish
  • vegetables
allianna

About allianna | Hi, I’m Allianna. 5 years ago I turned to the paleo lifestyle and it saved my life. During that time I completely shifted and started to manage my autoimmune disease with food and lifestyle. Since then I have made it my mission to share my clean and real food recipes with you. Thanks for joining me on my journey!

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Hi, I’m Allianna. 5 years ago I turned to the paleo lifestyle and it saved my life. During that time I completely shifted and started to manage my autoimmune disease with food and lifestyle. Since then I have made it my mission to share my clean and real food recipes with you. On Allianna’s Kitchen you can expect to find paleo, Whole30, and AIP recipes as well as things I have learned along the way as my body has healed. I’m so excited to have you here.

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