Sheet Pan Butternut Squash Breakfast Hash (Egg-free, Paleo, Gluten-free, AIP option)

Sheet Pan Butternut Squash Breakfast Hash (Egg-free, Paleo, Gluten-free, AIP option)

from healmedelicious.com
35 min

This Sheet Pan Butternut Squash Breakfast Hash with apples and spinach recipe is a quick, easy and hearty egg-free breakfast. It's dairy-free, gluten-free, paleo and AIP-friendly.

Ingredients

  • 1 lb ground pork, chicken, or turkey
  • 3 TBSP olive oil, divided
  • 1 medium yellow onion, diced
  • 2 cloves garlic, minced
  • 1.5 tsp sea salt, divided
  • 1/4 tsp ground sage
  • 1/2 tsp dried rosemary
  • 1/2 tsp dried thyme
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp red pepper flakes (omit for AIP)
  • 1 small-medium butternut squash, peeled and cut into 1/4-inch cubes (about 3 cups)
  • 1 medium apple, diced (any variety)
  • 3 cups spinach or other leafy green, roughly chopped
  • fresh herbs for garnish (optional)

Directions

  1. 1

    Preheat oven to 425F.

  2. 2

    In a large bowl, mix together ground meat, 1 TBSP olive oil, onion, garlic, 1 tsp sea salt, sage, rosemary, thyme, garlic powder, onion powder, and red pepper flakes (if using)*. Set aside.

  3. 3

    In a separate bowl, combine cubed butternut squash, apple and spinach and toss with remaining 2 TBSP olive oil and 1/2 tsp sea salt.

  4. 4

    Distribute the contents of both bowls in one even layer across one large or two medium-sized sheet pans, lined with parchment paper.

  5. 5

    Bake in the middle rack of the oven for 20-25 minutes, giving the mixture a stir halfway through baking.**

  6. 6

    Adjust for salt to taste.

  7. 7

    Garnish with fresh herbs to serve (optional).