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10.08.16

Roasted Butternut Squash Hash with Apples & Bacon {Paleo & Whole30}

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Whole 30 Nut Free Egg Free No Added Sugar

This savory, sweet and healthy Roasted Butternut Squash Hash with Apples & Bacon is Paleo & Whole30 friendly and perfect as a meal or side dish!  I love serving this hash with greens and fried eggs any time of day.  Grain free, dairy free, sugar free, soy free.

butternut squash hash with bacon and apples in a cast iron skilletAm I getting repetitive with the butternut squash and apples?  No way!  There is simply so such thing this time of year, or, if I’m being honest – anytime between September and March – is totally fair game for a combination of winter squash, apples, and bacon!

What is Hash?

Hash is a versatile dish of chopped meat, vegetables, and onions cooked in a skillet. It originated as a way to use up leftovers and is traditionally made with corned beef and white potatoes. But we can make it Paleo by using Butternut Squash in place of the potatoes, and nitrate free bacon instead of corned beef.

A simple substitution of sugar free nitrate free bacon makes this Roasted Butternut Squash Hash with Apples & Bacon Whole30 compliant as well.baked diced butternut squash, apples, and bacon in a skilletOne thing that I love about this hash – or any, really – is that it’s an all purpose recipe, and adds great flavor and delicious real-food nourishment to any meal.

Yes I said nourishment – and it I meant it!  Roasted butternut squash is one of my very favorite healthy comfort foods – perhaps even my ultimate favorite – because it’s seriously delicious when roasted (like, no joke, addicting) and just makes me feel good.  Not virtuous good, but good good 🙂

This recipe really does work for anything – with eggs and greens for breakfast (you know it – my fave!) or as a side dish with basically anything you could imagine.  I especially love it as a side dish with crispy chicken thighs with lots of savory herbs this time of year.  Or, right out of the skillet – AKA what I did after taking these photos.
butternut squash hash and two eggs over a bed of greens

Ingredients in Paleo Butternut Squash Hash

Butternut squash

Coconut oil

Sea salt

Nitrate Free Bacon (sugar free for Whole30)

Apple (try a tart variety like Granny Smith or Pink Lady)

Yellow onion

I added onion to this recipe because it takes the flavor to another level, and lately when I cook onions well, or caramelize them, I have no problem digesting them despite them being high FODMAP.

The same thing seems to go with apples. I still try to avoid eating them raw, or greatly limit my portion – but when I cook them as I did in this hash, or in an apple crisp or pie filling, I have no problems!  Hallelujah!  Because really – aren’t apples just insanely delicious?!  Especially the pink lady ones – those are my favorite whether raw or cooked.closeup photo of butternut squash and apple hash in a skillet

How to Cook Butternut Squash

The one note I have for you if you haven’t worked with butternut squash much, is that the way you want to arrange the squash cubes with plenty of “breathing” room on the baking sheet to ensure they roast up crispy!  It makes a HUGE difference in the flavor if you ask me.  When I first started roasting butternut squash, it didn’t taste all that fabulous to me because I wasn’t doing it right.

For butternut squash, sweet potatoes, carrots, etc – think 3 things:

1.) The right amount of oil and salt (too much oil will make them soggy, too little and they won’t crisp

2.) Parchment paper – I find this is the best surface to roast starchy veggies on for maximum flavor and texture.

3.) Breathing room and heat – make sure the cubes are spread out, the heat is right, and you leave them in long enough!

Okay, ready?  Let’s roast!  And fry!  And then eat 🙂

Roasted Butternut Squash Hash with Apples & Bacon {Paleo & Whole30}

overhead view of squash, apple, and bacon hash with fried eggs & greens on white plate

Roasted Butternut Squash Hash with Apples & Bacon {Paleo & Whole30}

This roasted butternut squash hash with apples and bacon is the perfect combination of sweet, savory, and filling. Make it for breakfast with fried eggs or as a side dish - it's great any time of day. Paleo and Whole30 friendly.
Author: Michele Rosen
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Course: Breakfast or Side Dish
Cuisine: Paleo &amp, Whole30
Keyword: apple, bacon, butternut, butternut squash, hash, squash
Servings: 3 -4 servings
butternut squash and bacon apple hash in an iron skillet
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4.88 from 25 votes

Ingredients

  • 3 cups butternut squash cubed (about 1 inch)
  • 1/2 tbsp organic coconut oil melted
  • sea salt
  • 6 slices bacon nitrate free and sugar free (for Whole30)* cut into 1-2 inch pieces
  • 1 large apple pink lady or granny smith work well peeled and chopped
  • 1/2 large yellow onion or one small onion, chopped

Instructions

  1. Preheat your oven to 425 degrees and line a large baking sheet with parchment paper. In a large bowl, toss butternut squash cubes with melted coconut oil and sea salt to evenly coat, then spread out in a single layer on the baking sheet.
  2. Roast in the preheated oven for 30 minutes or until golden brown and soft.
  3. Meanwhile, heat a large cast iron skillet over med-hi heat and add the bacon, stirring to evenly cook.
  4. Once some fat has released and bacon begins to brown, add the onion and lower the heat to med. Cook about 5 minutes until bacon is 3/4 done and onions are soft.
  5. Drain 3/4 of the fat from the skillet (you want some left to cook apples) and then add the apples to the pan. You can save the bacon fat to fry eggs if desired.
  6. Cook and stir the apples until soft, about 2-5 minutes and turn heat to low
  7. Once butternut is roasted, add to the pan (you can drain any grease first if you want) and gently mix. Remove from heat and serve warm, with eggs for breakfast or as a side dish for dinner. Enjoy!

Recipe Notes

*While doing Whole30, (or anytime!) U.S. Wellness Meats is an amazing resources for sugar-free bacon and sausage!

Did you make this recipe?

Tag @PaleoRunningMomma on Instagram and hashtag it #PaleoRunningMomma

What I Used for My Roasted Butternut Squash Hash:


bacon butternut

Roasted Butternut Squash Hash with Apples and Bacon #Paleo #Whole30 #fitfluential

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Want more breakfast hash recipes?  Try one of these!

Chorizo and Butternut Pizza Hash with Baked Eggs

Sweet Potato Bacon Kale Hash

Plantain, Apple Bacon Hash

Paleo Butternut Squash Recipes on the Web:

Butternut Squash Bacon Soup

Spiralized Maple Curry Butternut Squash Salad

Tell Me!

What foods/meals make you feel great?

What’s your favorite “nature’s candy”?

Michele

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About Michele

More than a little into running and paleo recipes (yoga now too!) but I'm not here to rain on your grains (or anything else) so come along for the ride! I do a little too much of everything (except cleaning), and I enjoy laughing at myself. As long as I'm the one making the jokes, that is. Just kidding. So bring me your angst, your appetite and your frying pan and climb aboard!

Reader Interactions

Reader Reviews & Comments

  1. BLZeebub says

    October 8, 2016 at 9:53 am

    5 stars
    Love this recipe. I’m new to your blog and I like what I see. Been Paleo-ing for over two years now and get in regular gym days. Lost (and losing) weight and feel great too. Missus can feel my abs again and she likey! I meter the carbs, proteins and vegs and limit the heck out of dairy and go gluten free if at all possible. Cheat days can be glorious. And I pay for it the week after. But, so far soooooo much better.

    Reply
    • Michele says

      October 10, 2016 at 11:09 am

      Great to hear! Gluten is also the number one thing I try to avoid at all costs – it makes me feel the worst.

      Reply
  2. Emily says

    October 8, 2016 at 10:38 am

    I totally agree that there isn’t too much squash and apples; I love eating the seasonal fruits and veggies because they always taste really good when you eat them in season. And today I’m again really thankful for your site, because i’ve had some Paleo baked good fails from other sites lately, but I’ve always had success with your recipes, so I’ve come back to find a baked goodie recipe.

    Reply
    • Michele says

      October 10, 2016 at 11:10 am

      Yes, they are perfect! And I am SO glad to hear you have success with my recipes! That is just about the best compliment I can get at this point!

      Reply
    • Jo says

      March 5, 2017 at 5:37 pm

      5 stars
      I’ve made this recipe several times. It’s an old faithful around here. Keeps me on course for healthy rating

      Reply
      • Michele says

        March 5, 2017 at 8:48 pm

        So glad you like it!!

        Reply
  3. Mel _OutRunCf says

    October 8, 2016 at 12:31 pm

    This sounds like a recipe I would like very much and that I could bring to work to reheat. Thanks for sharing, I will give it a try. I love pretty much all fruits more than candy but there is nothing like watermelon after a hot summer run.

    Reply
    • Michele says

      October 10, 2016 at 11:10 am

      Definitely good for reheating – that is just what I did with the leftovers – didn’t want to share!

      Reply
  4. Meghan@CleanEatsFastFeets says

    October 8, 2016 at 1:13 pm

    I think this looks and sounds fantastic, and I’m so glad you’re having success with the apples and the onions so long as they’re cooked. Both are too good to miss so I’m thrilled you can partake. 🙂

    Reply
    • Michele says

      October 10, 2016 at 11:11 am

      I limited them for a while but I’m ready to bring them back, as long as things hang in there that is 🙂

      Reply
  5. Amanda @ .running with spoons. says

    October 8, 2016 at 5:18 pm

    Pink Ladies are my favourite as well 😀 And I used to have the craziest obsession with butternut squash until I found kabocha. Now that one takes top squash spot for me, but really, I love any orange veggie. Especially when it’s roasted <3

    Reply
    • Michele says

      October 10, 2016 at 11:12 am

      Kabocha is pretty awesome, the flavor is like none other. I’ll have to look for them next time I shop.

      Reply
  6. Alyssa @ Renaissancerunnergirl says

    October 8, 2016 at 6:33 pm

    Space between the squash cubes is KEY – when I was making some last week with roasted potatoes and my co-chef heaped it together to make room for an extra portion, that lovely roasted/crispy edge didn’t happen!

    Reply
    • Michele says

      October 9, 2016 at 9:35 am

      Yup I think we all need to learn that one the hard way, lol!

      Reply
  7. Karen says

    October 9, 2016 at 11:35 am

    I still struggle with finding the right amount of oil when I roast veggies. Hopefully, I can get it right soon. Because I love roasted sweet potatoes on arugula – it makes me do the happy food dance. This looks amazing – I bet it would be delicious with pork loin.

    Reply
    • Michele says

      October 10, 2016 at 10:57 am

      Yes, absolutely! I have a pork loin recipe that I still need to share 🙂 The oil takes some practice, making sure the squash/potatoes have lots of breathing room really helps though!

      Reply
  8. martin bernal says

    November 7, 2017 at 11:47 pm

    for those that don’t eat pork, whats a good substitute? going to try this with half butternut and half red Kuri.

    Reply
    • Michele says

      November 9, 2017 at 9:38 am

      You can use any type of meat you want, ground turkey, turkey bacon or even ground beef, maybe seasoned for extra flavor 🙂

      Reply
  9. Ann says

    April 17, 2018 at 7:53 pm

    4 stars
    My family and guests loved this! unfortunately my food allergies roared to life, and i got a headache half way through dinner. Can you recommend something to replace the apples?

    Reply
  10. Victoria says

    June 7, 2018 at 11:06 am

    5 stars
    So very delicious! This was a staple for us as I started AIP and my (non-AIP) husband loves it too. We always feel like we get to indulge when we make this, yet it is so easy. We often add greens at the very end for a complete meal, any time of day. Thank you.

    Reply
    • Michele says

      June 7, 2018 at 5:10 pm

      One of my favorites too, I’m so happy you love it!

      Reply
  11. Randi Wuhl says

    July 13, 2018 at 9:50 pm

    5 stars
    I made this without the apples and it was fantastic! I substituted the Coconut oil with Ghee, since that is what I had on hand. I poured the mixture over warm egg noodles and topped with parmesan cheese. It was absolutely fantastic!

    Reply
  12. Megan says

    July 20, 2018 at 9:38 am

    5 stars
    I’m on day 14 of the Whole30 Diet and was looking for something to do with some leftover butternut squash I roasted the other day. This recipe is THE BEST!! I will certainly be making this again and again.
    Thank you, it is posts like this that have gotten me this far and will keep me going on this lifestyle change.

    Reply
  13. Paleo beginner says

    August 21, 2018 at 8:40 pm

    Love the idea but personally prefer to cook apples in olive oil and sprinkled with a little cinnamon as a side dish or a dessert so my plate has the butternut squash hash with onions and diced bacon and topped with 2 eggs over easy and cinnamon apples off to the side in separate bowl but I follow your recipe except for the apples.

    Reply
  14. Robin says

    October 30, 2018 at 9:12 pm

    This was really, really good! I made it exactly as written and it turned out great. Thanks for the tip on how to roast squash cubes.

    Reply
  15. Madeline Gaggi says

    December 9, 2018 at 1:12 pm

    Can leftovers be frozen?

    Reply
  16. Ms Judit Serkedi says

    May 4, 2019 at 8:18 am

    5 stars
    OMG. This is sooo delicious. thanks for it

    Reply
  17. Kathy White says

    October 1, 2019 at 11:27 pm

    5 stars
    We loved this! It will become a fav!

    Reply
  18. Lorraine says

    November 3, 2019 at 12:33 pm

    5 stars
    I made this for breakfast this morning and it was delicious! Followed the recipe exactly. Thank you!

    Reply
  19. Ro says

    November 18, 2019 at 1:01 pm

    5 stars
    Wonderfully delish!!!!

    Reply
  20. Janice says

    December 3, 2019 at 8:31 pm

    5 stars
    Have made this 2 times. Delicious. 2nd time precooked squash in microwave before cubing(see you tube directions) and reduced the cooking time to 20 min. Family loved it!

    Reply
  21. Judi says

    March 1, 2020 at 11:51 am

    5 stars
    Delicious! Had it as a side with smoked roast beef yesterday & added scrambled eggs to leftovers this morning. Will definitely make this again – & again!

    Reply
  22. Cathy Marie Anyon says

    March 18, 2020 at 9:05 pm

    5 stars
    Yummy! I’ll be making this again. Thank you

    Reply
  23. Audrey says

    December 21, 2020 at 10:48 pm

    Our family’s first time eating butternut squash- this recipe is delicious!

    Reply
  24. Carla Kline says

    January 1, 2021 at 10:16 am

    5 stars
    Loved this. I used olive oil and a pink lady apple served with an over easy eggs. A tiny bit sweet but we both loved it.

    Reply

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Hi! I’m so happy you stopped by! My name is Michele and I’m a Paleo eater and recipe creator, runner, mom of 3, and the gal behind Paleo Running Momma! Over here you’ll find real-food, clean eating family favorites that you’ll be excited to share with your loved ones. I hope you stay awhile, eat, savor, and enjoy!

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New today!! These double chocolate muffins are inf New today!! These double chocolate muffins are infused with lots of orange flavor, drizzled with an orange glaze and of course loaded with tons of rich dark chocolate!
Made with almond flour, they have a texture like traditional wheat flour muffins but are totally grain free, dairy-free, and paleo friendly.  Great for snacks, breakfast and brunch!  Link to the recipe is in my profile 😄https://www.paleorunningmomma.com/double-chocolate-orange-muffins-paleo/
#paleobaking #chocolate #paleotreats
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