Recently, I’ve adopted a primary Paleo diet. And this is why: my body feels best when I do. The longer you learn to listen your body, the better you can understand what it needs. It’s the coolest thing.
If you’re not sure what Paleo is, this is what it means in a nutshell: no refined sugars, processed or fried foods, gluten, dairy, or soy. It means eating whole, real, natural foods on a regular basis. Some of my favoritePaleo-approved dietary staples include sweet potato, butternut squash, spaghetti squash, basically all vegetables, eggs, beef, turkey, tuna, salmon, coconut oil, almond butter, avocado, dark chocolate, berries, and so much more.
What is a Butternut Squash & Paleo Hash?
This hash is basically a skillet recipe with tasty root vegetables and ripe pear. I love the sweet and savory combination! By combining all the ingredients in one skillet, you have one simple, easy, and quick recipe.
How to Serve
This recipe makes for a great side dish for breakfast or dinner! I love meal-prepping this recipe for breakfast and eating it with a runny egg on top. Alternatively, you can make this hash for dinner and pair it with chicken apple sausage, ground beef, or roasted chicken thighs. Yum!
Other Paleo-Approved Recipes
White Chocolate Raspberry Cookie Bars
Paleo Butternut Squash & Pear Hash
Ingredients
- 2-3 tbs cooking fat, divided (ghee, coconut oil, avocado oil)
- 1 butternut squash
- 1/2 yellow onion
- 1 Bartlett pear
- 1/4 tsp sea salt
- 1/4 tsp chili flakes
- dash of black pepper and sea salt
Instructions
- Preheat oven to 400F and line a baking sheet with parhcment paper.
- Cut off the ends the butternut squash and slice in half longways. Drizzle 1/2 tbs olive oil over both halves (on the flesh side). Sprinkle with sea salt and black pepper.
- Bake for 20-25 minutes or until soft. Let cool.*
- While the squash cools, cut yellow onion and pear into 1" cubes. Heat the remaining cookin fat in a large skillet over medium heat. Saute the onion until it begins to turn translucent, then add the pear.
- Peel skin off the butternut squash, cut into 1" cubes, and add to the skillet. Continue cooking until pear and onion are golden-brown in color.
- Serve with breakfast sausage, bacon, or eggs.
Notes
*If you are planning to make this hash for breakfast, I recommend baking the butternut squash the night before to speed up the process. Let the squash cool, then cover and store in fridge overnight.
