Recipe: Apple, bacon and Butternut Squash Hash

There is nothing more comforting that gorgeous fall flavours, and that hit of bacon! (Sorry to those that don't eat bacon, but I'm sure this recipe would also be gorgeous if you removed the bacon altogether). 

This recipe comes from The Urban Poser, and it's my favourite, go to side dish, with just about everything! I'd eat it every day if bacon wasn't so expensive in Dubai. 

Enjoy every mouthful, because it's completely amazing! 

Ingredients:

About 2 cups diced butternut squash (fresh not frozen)

1 cup diced tart apples (about 1 large apple, use Granny Smiths for  21 day Sugar Detox)

4-5 strips Bacon

1/4 cup or more chopped green onions/scallions

1/2 tsp coarse ground salt (or to taste)

fresh cracked pepper to taste

Method:

Preheat the oven to broil/grill (you can skip the broiling and cook everything in the pan too, but precook the butternut squash first)

After prepping the ingredients, heat a large skillet/frying pan over a medium heat.

While the skillet/frying pan is heating up, spread the diced butternut squash out evenly onto a parchment paper lined cookie sheet. Place under the broiler/grill. Broil/Grill the butternut squash till it just starts to brown in spots and develop a skin, takes about 10-15 minutes. Stir once half way through cooking. Watch that it doesn't burn to much though. 

Remove from the oven. 

While the butternut squash is baking, add the bacon to the preheated skillet. Cook till crispy, then set aside to drain and cool, then break into pieces. Leave the bacon fat in the skillet for frying the squash.

Add all the butternut squash and apples to the bacon fat (if it has cooled down too much reheat before adding these ingredients) Continue to cook and stir the hash over medium-medium  high heat until the apples just begin to soften. It helps to spread the hash evenly around the pan, then let it sit for a moment before continuing to flip/stir it around again. This will help it to 'brown' instead of steam itself, which could result in a soggy hash. 

Remove from the heat, add the bacon pieces, scallions, coarse salt and cracked pepper to taste.