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10.17.14

Winter Squash Frittata with Apples and Bacon

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A sweet and savory breakfast or brunch treat for fall and winter!  This Winter Squash Frittata with Apples and Bacon pairs sweet creamy kabocha squash with crisp sweet apples and savory bacon and eggs for an amazing meal or snack that’s Paleo, Whole30 compliant, dairy free.

Winter Squash Frittata with Apples & Bacon #paleo #grainfree #whole30 #dairyfree

What’s that quote about letting a butterfly go?  Let it go, and if it comes back it’s meant to be, right?  Anyway that happened with Adam and eggs.

I had stopped making him breakfast every morning right around the beginning of the school year because it was a lot on me, and, the kids are first priority there.  Plus, I’ve seen him make eggs and he’s capable.

So, apparently he’s been having various fast food breakfast options and realized he wasn’t feeling so great, and, he very sweetly asked me to start making him breakfast again.

Remember that he is someone who ate a cinnamon raisin bagel with nothing on it for breakfast every day for 15-20 years.  This real food stuff works, people!  That’s all I’m saying here!

Enter the frittata.  It’s the perfect make-ahead breakfast option in my opinion.  You can put in a frittata anything you’d put in a hash, add lots of whisked eggs and toss in the oven.  You can save it for whenever you need a quick meal or snack!  There, I just basically gave you the recipe.

Winter Squash Frittata with Bacon and Apple #paleo #whole30 #grainfree #dairyfree

Do I really have to justify my love for these ingredients?  They’re awesome and very seasonal right now, so jump on board with me!

When I go to the grocery store in the fall, I always wind up buying lots of squash, and this year I actually have a greater purpose for all of it other than displaying on my front step until it rots.  Who knew these pretty and festive decorations were edible all along?

I’ve been making a lot of breakfasts using squash and felt like kabocha would stand up well in a frittata.  And what better to keep it company than one of the 200 apples we still have leftover from picking.  So here it is.

Fall Flavors Frittata: Kabocha Apple Bacon

An easy frittata recipe using roasted kabocha squash, apples, and bacon plus eggs whisked with fall spices.
Author: Michele Rosen
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Course: Frittata
Cuisine: Paleo
Servings: 6 -8 servings
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Ingredients

  • 1 small kabocha squash
  • 6 or 7 slices nitrate free bacon
  • 1 medium crisp apple cored, and chopped
  • 8 eggs whisked
  • 1/4 tsp salt
  • 1/4 tsp cinnamon
  • 1/8 tsp ginger
  • 1/8 tsp allspice

Instructions

  1. Roast the squash ahead of time! Cut it in half, scoop out the seeds and place both halves face down on a foil lined baking sheet and bake at 400 degrees for about 30 minutes, or until the flesh is tender but not too soft, kind of like cantaloupe consistency. I had pre-roasted and refrigerated my squash prior to beginning.
  2. Once you're ready to begin, preheat your oven to 375 degrees and heat a med-large oven proof skillet (I used cast iron) over med-high heat.
  3. Cut your bacon into 1 inch pieces. Add the bacon to the pan and stir so it browns evenly.
  4. Cut your roasted kabocha into half inch chunks (leave the skin behind!)
  5. Once the bacon is cooked crisp, set aside to drain on paper towel. Retain 2 tbsp bacon fat to cook with.
  6. Add the chopped apples and squash to the pan and sprinkle with spices. Cook over med heat in the bacon fat until soft. Add the bacon back to the pan and mix.
  7. Carefully pour the whisked eggs over the apple, bacon, squash mixture to evenly coat and sprinkle with salt. Keep over heat for 30 seconds or so, until the eggs begin to dry around the edges.
  8. Transfer the skillet to the preheated oven and bake about 15 minutes, minutes until just set. Let cool before serving. Store leftovers in the fridge for up to 4 days to reheat as needed.
  9. Enjoy!

Did you make this recipe?

Tag @PaleoRunningMomma on Instagram and hashtag it #PaleoRunningMomma

Winter Squash Frittata with Apple & Bacon - #paleo #whole30 #grainfree #dairyfree - sweet, savory, amazing!Do you prepare breakfasts ahead of time for something healthy and quick in the morning?  What’s your favorite make-ahead breakfast?  Favorite fall food?

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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. Amanda @ Slimplify Life says

    October 17, 2014 at 6:01 am

    My Frittata Recipe = look around kitchen, find produce about to expire, chop, dice, throw into pan and bake. Tell family I just worked really hard on a crazy recipe ;).

    I like to plan ahead and to make mornings more enjoyable but sometimes it’s a grab and go kind of morning.

    Reply
    • Michele says

      October 17, 2014 at 8:12 pm

      Good technique! The outcome is the only thing that matters!

      Reply
  2. SuzLyfe says

    October 17, 2014 at 6:42 am

    Love squash+apple+bacon. Always a winning combo. I don’t typically go the route of prepared foods in the am, I think because I like to have the little ritual of doing the whole thing–it helps wake me up a little bit. I need to get back to making my oats, and I have a little bit–that was the best wake up 😀

    Reply
    • Michele says

      October 17, 2014 at 8:14 pm

      I also like the ritual of making breakfast for myself. My husband leaves zero time to do that for himself though!

      Reply
  3. Lisa @ Running Out Of Wine says

    October 17, 2014 at 7:09 am

    I love making frittatas, and this combo of ingredients looks great! I was getting a little tired of the stuff I was making. How would you describe the taste of Kabocha? I have never heard of that kind of squash before.

    Reply
    • Michele says

      October 17, 2014 at 8:15 pm

      Kabocha is sweet, pretty dense and not at all stringy – stands up to the cooking well and doesn’t get mushy in my opinion (well, I guess as long as it’s not overcooked 🙂

      Reply
  4. Tricia says

    October 17, 2014 at 9:03 am

    Wish I could get on the make-ahead bandwagon, but, really, most mornings, I’m just flying around the kitchen in an internal semi-panic from running so late. Working on streamlining my mornings and getting up early regularly.

    Reply
    • Michele says

      October 17, 2014 at 8:15 pm

      I am always in an external panic about running late in morning, if there is such a thing. Entirely my own fault and usually I’m not even really late 🙂

      Reply
  5. The Cookie ChRUNicles says

    October 17, 2014 at 9:28 am

    Ha. I ate an English muffin with peanut butter every day for a good seven years without deviating. I just couldn’t. Nowadays I am all about oatmeal before and after my runs but am more flexible than I used to be…So we totally need to chat, I am going to email you!

    Reply
    • Michele says

      October 17, 2014 at 8:16 pm

      Breakfast ruts happen and can go on for years, so true 🙂

      Reply
  6. misszippy1 says

    October 17, 2014 at 9:59 am

    That sounds amazing! Love dishes like that. Funny timing on this post b/c I have been trying to make some breakfasts ahead of time. I just find them more nourishing that something you throw together last minute and I like knowing my kids go off to school on a full belly of something good!

    Reply
    • Michele says

      October 17, 2014 at 8:17 pm

      Frittatas and anything baked with eggs work really well for that! I am also familiar with that throw together breakfast feeling in the morning.

      Reply
  7. Giselle Schroer says

    October 17, 2014 at 10:02 am

    Funny you mention the butterfly quote and a kabocha squash recipe today. I’ve been trying to get my husband to eat Kabocha for ages. Especially as a good source of carbs to refuel after cross fit. The other day I made some (the same way I always do) and we had it for dinner then someone said, “Wow, this is so good! Can I have it for my post workout meal tomorrow!” And hasn’t stopped since…. Men!

    Reply
    • Michele says

      October 17, 2014 at 8:18 pm

      At least he found out he likes it and is sticking with it!

      Reply
  8. Amanda @ .running with spoons. says

    October 17, 2014 at 12:31 pm

    😆 Until a few years ago, I had no idea squashes were for eating, either — I thought they were just for decoration. And that goes for pumpkin, too! Don’t ask me where I thought pumpkin pie came from. But this frittata looks ah.maze.ing — I’m loving the combo of salty and sweet, not to mention the fall flavours. Kaboch and apple in ALL the things!

    Reply
    • Michele says

      October 17, 2014 at 8:19 pm

      I thought the “homemade” ones came from a can so I totally feel you on that 🙂 Salty and sweet is just so delicious!

      Reply
  9. Christa @ Living Unbalanced says

    October 17, 2014 at 12:45 pm

    Love how easy yet beautiful frittatas are! My go-to make ahead breakfast is Diane Sanfilipo’s buffalo chicken egg muffins..so good!

    Reply
    • Michele says

      October 17, 2014 at 8:19 pm

      That sounds so good! I’ll have to check that out, love Diane 🙂

      Reply
  10. racheleliz says

    October 17, 2014 at 1:36 pm

    If I’m eating hash with my eggs for breakfast, I’ll make a lot of it at once so that I can just heat it up while the eggs are cooking each day. I also make sure to have leftovers from dinner for my lunch the next day because I’m way too lazy to figure out something else to bring with me each day. Leftovers = simple.

    This fritatta looks delicious, but.. I just love runny eggs. I feel like I would make this for dinner so that I could still have runny eggs for breakfast 🙂

    Reply
    • Michele says

      October 17, 2014 at 8:20 pm

      I’m like that too with the eggs. So I’ve been eating this for an afternoon snack and still making my usual breakfasts, but this works really well for my husband!

      Reply
  11. Daisy @ Fit Wanderlust Runner says

    October 17, 2014 at 2:11 pm

    This looks so good! I like having hard boiled eggs, overnight oats, or a protein smoothie. If I made this I know my husband would eat this!

    Reply
    • Michele says

      October 17, 2014 at 8:21 pm

      Frittatas are so simple and definitely good for husbands that just want to microwave and go 🙂

      Reply
  12. cottercrunch says

    October 17, 2014 at 4:49 pm

    is it wrong that i want to face plant that right now? SO HUNGRY!

    Reply
    • Michele says

      October 17, 2014 at 8:21 pm

      Haha hope you got to eat something good!

      Reply
  13. Lacey@fairytalesandfitness says

    October 17, 2014 at 6:28 pm

    I have never heard of that kind of squash. I do love squash. I actually made some spaghetti squash tonight for dinner. This sounds like a great brunch idea.

    Reply
    • Michele says

      October 17, 2014 at 8:22 pm

      Kabocha is sweet and pretty dense and it’s amazing roasted all on it’s own.

      Reply
  14. Sarah says

    October 21, 2014 at 12:13 pm

    Well this sounds absolutely amazing! Thank you for sharing 🙂 Haha yes while great decorations, they also make great eats too!

    Reply
    • Michele says

      October 21, 2014 at 2:05 pm

      Thanks! Hope you try this out 🙂

      Reply
  15. athleticavocado says

    October 21, 2014 at 9:11 pm

    what a cool new idea to use squash! looks amazing!

    Reply
    • Michele says

      October 22, 2014 at 6:54 am

      Thank you! A good one to try, it’s basic and simple but special 🙂

      Reply

Trackbacks

  1. 23 Fall Recipes That Seriously Up Your Squash Game | Yummy Everyday says:
    November 16, 2016 at 8:22 am

    […] 5. Winter Squash Frittata With Apples and Bacon […]

    Reply
  2. 23 Fall Recipes That Seriously Up Your Squash Game | google healths says:
    November 16, 2016 at 8:24 am

    […] 5. Winter Squash Frittata With Apples and Bacon […]

    Reply
  3. Squash your comfort food cravings | Sisu says:
    July 18, 2018 at 1:26 pm

    […] Also referred to as “Japanese pumpkin” this squash can be green or red (red is sweeter) and has a hard exterior with a sweet yellow-orange flesh. An excellent source of beta-carotene, kabocha has fewer calories and less than half the amount of carbs of butternut squash. For recipe ideas, try: Thai Red Curry with Kabocha Squash or Winter Squash Frittata with Apples and Bacon […]

    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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