This is a warm hearty breakfast with all the yummy fall flavors!
Ingredients
1 large butternut squash cut in half, or 1 small, peeled and cut into ¼-1/2 inch cubes (about 3½ - 4 cups)
Avocado oil for cooking (about ½ cup plus 1-2 tablespoons divided)
1 medium onion, diced
2-3 apples cored and diced (depends on preference and size)
4 tablespoons water
1 pound ground pork, (chicken or turkey may also be used)
1 teaspoon dried sage
1 teaspoon pink salt
½ teaspoon dried thyme
½ teaspoon garlic powder
about 3 cups spinach or power greens roughly chopped
pink salt and fresh ground black pepper to taste (omit pepper for AIP)
Instructions
Add about ½ cup avocado oil to a large skillet on medium heat.
Add the butternut squash and diced onion. Stir around.
Dice up the apples and add to the skillet along with the water. Continue to cook and stir while you prepare the meat.
In a medium bowl add your ground pork, sage, salt, thyme, and garlic powder. Stir it all together.
Move the squash, apples, and onion to the side of the pan and add another tablespoon or two of avocado oil.
Add the meat to the pan and kind of push it down to fill the space. Let it sit and cook for a minute or two before you start breaking it up.
Continue to break it up and stir it around until it is no longer pink. Then mix it all together.
Add the spinach or power greens to the skillet and stir it around.
I usually have the heat turned down to medium low by now.
It won't take long for the spinach to wilt and look like you hardly have any in the pan.
Finally start seasoning it with pink salt and fresh ground black pepper. I usually do a few rounds of the salt and pepper and I just keep cooking it and stirring in between.
I will often taste it, cool the bite first, to see if it needs more salt and pepper and add more if needed. When it tastes to your liking turn off the heat and serve.
Refrigerate the leftovers to eat throughout the week!
Recipe by A Fireman's Wife at https://afiremanswife.com/2019/10/24/autumn-breakfast-hash/