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.

Roast in the preheated oven for 30 minutes or until golden brown and soft.

Meanwhile, heat a large cast iron skillet over med-hi heat and add the bacon, stirring to evenly cook.

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.

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.

Cook and stir the apples until soft, about 2-5 minutes and turn heat to low

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!