If you haven’t heard, I love fall. I love the colors, the smells, the weather, the sweaters, the feeling of it all. Butternut squash is a fall favorite for me with it’s sweet and earthy flavors. The Fall Harvest Hash blends butternut squash with sweet apples, savory onions, bright kale, and smoky bacon. Let me tell you, a true party in a pan. It makes a great fall side dish, AIP breakfast, or brunch!
If you are looking for more fall inspired recipes, don’t miss out on the “Brown Sugar” Glazed Spice Cake.
I named this dish the “harvest hash” because I actually had a harvest to make this hash– and I am not really a gardener, or so I thought.
Cue the novella of how this dish was made...
This past summer I did my first gardening experiment. I had no clue what I was doing, but to be honest that’s when the best creations happen. Butternut squash isn’t super common in Honduras. After a grocery store run to the big city, I came across fresh butternut squash being sold. I was ecstatic.
Please appreciate these pictures of the squash. They’ve grown so much you can’t even see the box anymore!
The day I was preparing the squash, I noticed some of the seeds were sprouting. I thought I could try to plant them. I had nothing to lose (except half my yard, which I learned later. Squash is aggressive). So I planted the seeds, and they grew. They grew and grew and produced some really cute butternut squash! So yes, that squash you see in the picture is 100% home grown and harvested by yours truly (which goes to show that anyone can garden). To say I am proud is an understatement. I feel like I’m a straight up Viking housewife or something…
Anyway, all that to say, that’s why this is called the Fall Harvest Hash.
Tips on how to make this Delicious AIP Breakfast
You can use frozen butternut squash instead of fresh squash in this recipe. This may increase the cooking time by 5-10 minutes, but It will cut down on the actual prep time for your hash. For the rest of the vegetables it is better if they are fresh.
If you don’t have any honey on hand, you can always substitute maple syrup. It has a similar sweet and earthy flavor to honey.
To make this recipe whole 30, simply omit the honey altogether. The apples will still add a sweet element to the dish that makes it downright delicious.
To make this recipe Vegan, substitute the honey for maple and omit the bacon pieces.
How to make this AIP Breakfast!
First heat your oven to 425 degrees Fahrenheit.
Start with washed and cleaned fruits and vegetables. Peel and slice the onion into large slices, and place in the pan. For the apples, don’t worry about peeling them. Chop them into thicker chunks, but don’t slice them too thinly or they will cook too quickly.
I find peeling and cutting a butternut squash always seems like more work mentally than it actually is. Take a vegetable peeler and peel the squash. Next, cut the top part of the squash off right before it starts to bulge. Cut that portion into bite sized pieces.
With the rest of the squash, cut longways and scoop the seeds out. It’s easiest to get the seeds by scooping at the top and bottom of the inside of the squash. Make sure you have a bowl or space handy to put the seeds so they aren’t in the way of your cutting board. Cut your half into 4 pieces and then cut into chunks. Place all the squash in your pan.
Now, drizzle your hash with olive oil, honey, and seasonings. Mix until everything is well coated in oil and seasonings. Put the chopped pieces of bacon on the top of the hash and place it in the oven for 30 minutes.
While the hash is baking, wash and chop the kale into pieces. After the 30 minutes, take out the hash, mix in the kale, and bake for another 5 minutes. When the kale is cooked, take out of the oven and serve.
Fall Harvest Hash
Ingredients
- 1 Medium Sized Butternut squash
- 1 Medium Gala Apple
- 1 Small Yellow onion
- 5-6 Leaves of Kale
- 2 Slices Nitrate Free Bacon
- 2 Tablespoons Olive Oil
- 4 Teaspoons Honey
- ¾ Teaspoon Cinnamon
- ½ tsp Garlic Powder
- ½ tsp Salt
- ½ tsp Rosemary
Instructions
- First heat your oven to 425 degrees Fahrenheit
- Peel and slice the onion into large slices, and place in the pan.
- For the apples, chop them into thick chunks. Don’t slice them too thinly or they will cook too quickly.
- Peel the squash and cut the top part of the squash off right before it starts to bulge. Cut this portion into bite sized pieces.
- Next cut the squash longways and scoop the seeds out. It's easiest to get the seeds out by scooping at the top and bottom of the inside of the squash.
- Cut your half into 4 pieces and then cut into chunks. Place all the squash in your pan.
- Now, drizzle your hash with olive oil, honey, and season. Mix until everything is well coated in oil and seasonings.
- Put the chopped pieces of bacon on the top of the hash and place it in the oven for 30 minutes.
- While the hash is baking, wash and chop the kale into pieces. After the 30 minutes, take out the hash, mix in the kale, and bake for another 5 minutes.
