There were a few major wins today I’d like to share.
- I survived my first day on the new job. Survived as in LOVED every second of it! I am so incredibly blessed to be working at such an amazing organization—today was full of big dreams and goals.
- Winston didn’t destroy the apartment! After eating a pair of my headphones and my favorite gloves, this was also a major accomplishment.
- I threw these three ingredients into a pan with some seasonings and had dinner with in under an hour!
This hash is inspired by a breakfast I had here in Washington on my final days of the Whole30. This simple combo of bacon, brussels sprouts, and butternut squash is humble but incredibly filling. To season, I simply dressed everything in olive oil, salt, pepper, paprika, and a little bit of maple syrup. Then into a pan and go! Shoutout to Trader Joe’s for having this pre-cut butternut squash and some truly outstanding turkey bacon!
This recipe requires no bowls, pots, or extra dishes. Just line a baking sheet with foil and put everything together! A quick stir of a spatula and just let this get good and roasty in the oven.
Another reason I love this hash? It’s soooooo versatile! Pair it with eggs for a hearty breakfast, throw it over greens to dress up your salad, or even serve it with some chicken breasts for dinner. It’s a really stellar cooicombination of earthy (from the brussels), salty (from the bacon), and sweet (from the butternut and maple syrup).
Bacon, Brussels, and Butternut Hash (gf, paleo)
- 2 cups brussels sprouts (fresh or frozen)
- 2 cups cubed butternut squash
- 2-3 slices uncooked bacon, cut into slices
- 1-2 tablespoons olive oil
- 1 tablespoon maple syrup
- 1 teaspoon paprika
- 1 teaspoon sea salt
- 1 teaspoon cracked black pepper
Preheat oven to 375F. Combine all ingredients on a foil lined baking sheet, then place in the oven and bake for 30-35 minutes until all ingredients are cooked through and golden. Serve with additional salt and pepper to taste.