P1090225_Fotor-hash-final

Butternut squash season is here and I couldn’t be happier. This is by far one of my favourite meals. I make different iterations of it quite often, especially for brunch on lazy Sundays (and more than once for dinner on lazy weeknights). I’ve varied my protein selection quite often (corned beef, bacon, ground beef, ground turkey) but I’ve generally stuck to regular white potatoes as my main starch. I didn’t even think about swapping in other starches until we started cleaning up our diet with whole30 that I realized that plain white potatoes are not the most nutritious or exciting option. I think I may have shied away from other options because I wasn’t a big fan of sweet potatoe before. Thankfully those days are gone.

In addition to now loving sweet potato, I’ve also discovered the amazing taste and nutritional benefits of butternut squash.  It has a much milder flavour than sweet potato but still enough sweetness to blend beautifully in heavily spiced preparations. Also, it has half the calories and half the carbs of white potato and sweet potato but about the same amount of fiber, potassium, protein, vitamin A, calcium, and magnesium? As a bonus, it also has almost 10 times the vitamin C. Isn’t that amazing?

You’ll need to cook the squash beforehand but it’s really straightforward. You can peel or dice it either before cooking or after. I prefer after because it’s easier to work with for me, but it depends on your preferences.

If you’re peeling and dicing beforehand: peel the squash with a vegetable peeler, cut lengthwise first and scoop out seeds then dice the squash into 1 cm x 1 cm cubes, toss with olive oil or ghee and bake at 190 C / 375 F for about 30 minutes.

If you’re peeling and dicing afterward: cut the squash lengthwise, scoop out seeds and pulp, brush with ghee or olive oil, and bake at 375 for approximately 45 minutes. You can do this in advance. Cooked dice squash will keep in the fridge for a few days or in the freezer for 6 – 12 months. We used the squash in this skillet for two different meals, sautéed with kale for dinner the night before and in the skillet shown here for brunch the next day.

Like I said above, you can substitute any meat. I think next time I’ll also add more vegetables. One thing I never change is that I always add a pinch of curry powder. It makes all the difference.

Also, this skillet is paleo and whole30 compliant.

[left]

Ingredients

6 oz 80/20 grassfed ground beef
1 cup cooked butternut squash finely cubed
4 large eggs
2 TBSP chives diced
1 tbsp ghee
1/2 yellow onion diced
1 tsp + 1/4 tsp dried parsley flakes
1/4 tsp dried summer savoury
1/2 tsp curry powder
dash of cayenne
S&P to taste

[/left]

[right]

Method

Preheat oven to 400 F / 200 C
Sautee diced onion in ghee on medium heat until translucent
Add ground beef, increase heat to high and cook until browned but not quite done (approximately 7-8 minutes) while stirring frequently
Add butternut squash and continue stirring frequently. You want to try to get a bit of char on the squash without overcooking it
Add 1 tsp parsley flakes, savoury, curry, cayenne and S&P
Mix well to incorporate spices
Crack the eggs onto the mix, spacing them evenly
Sprinkle tops of eggs with S&P to taste before baking (it might not stick after)
Put skillet into oven and bake for 12-15 minutes or until eggs are no longer runny
Remove from oven and sprinkle liberally with remaining parsley flakes and chives
Serve hot with a side of tomatoes to make a more complete meal

[/right]

SaveSave

SaveSaveSaveSave


Save pagePDF pagePrint page
Author

My name is Cristina. I was born in Constanta, Romania and moved to Toronto with my parents aged five. Growing up I spent every summer at my grandparents homestead in rural Romania, which instilled in me a deep and consuming love for traditional culture. Back in Toronto I made friends from every part of the world, which sparked a longstanding love affair with the complex identities and traditions behind the cultures I encounter.

For the last three years I’ve been getting to know American culture living in Royal Oak, Michigan with my Romanian-Canadian husband Bogdan and our American rescue dog Oliver.

Culture and identity has been a defining part of my life and I love sharing my explorations in food and culture here. I also write about managing my multiethnic foodie kitchen, sourcing good ingredients, and travel.

If you want to connect the best place to find me is Instagram (I’m always online :P)

Leave a Reply

%d bloggers like this: