Fall Harvest Hash
The fall harvest hash blends butternut squash with sweet apples, savory onions, bright kale, and smoky bacon to add some punch. It makes a great fall side dish, breakfast, or brunch!
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.
Notes
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.
You can use frozen Butternut squash instead of fresh squash in this recipe. This may increase the cooking time by 5-10 minutes.