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    Allianna's Kitchen » Meals » Breakfast

    Published: Nov 7, 2020 · Modified: Mar 3, 2022 by Allianna Moximchalk · This post may contain affiliate links · 5 Comments

    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.

    Bacon Apple Butternut Squash | Alliannas Kitchen

    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!

    Paleo AIP Breakfast | Alliannas KitchenAIP Breakfast | Alliannas Kitchen

    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.

    Bacon Apple Butternut Squash Paleo AIP Breakfast | Alliannas Kitchen

    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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    squash in bowl

    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 Moximchalk
    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.
    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!

    More Breakfast

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    Reader Interactions

    Comments

    1. Kirsty says

      October 24, 2022 at 7:16 pm

      5 stars
      Made this as part of my weekly meal prep. It feels so indulgent to have this ready to go in the mornings I like this alongside some sausage for a well-rounded breakfast.

      Reply

    Trackbacks

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    2. Lemon Dill Green Beans With Almond Slivers ( PALEO | VEGAN | WHOLE30) - Allianna says:
      August 11, 2020 at 3:52 pm

      […] Herb Crusted Salmon Creamy Slaw Curry Chicken Salad Egg Muffins Bacon and Butternut Squash Hash Vegan Greek Salad Blueberry Banana Overnight Oats Chicken Meatballs and […]

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    3. Paleo & Whole30 Mashed Potatoes (vegan option) - Allianna says:
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    4. Paleo & Whole30 Orange Cranberry Sauce - Allianna says:
      October 26, 2020 at 2:17 am

      […] Herb Crusted Salmon Creamy Slaw Curry Chicken Salad Egg Muffins Bacon and Butternut Squash Hash Vegan Greek Salad Blueberry Banana Overnight Oats Chicken Meatballs and […]

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