Apple, Pecan &Bacon Butternut Squash Hash
About 2 cups diced butternut squash (fresh not frozen)
1 cup diced tart apples (about 1 large apple, use Granny Smiths for 21DSD)
4-5 strips Bacon
1/4 cup or more chopped green onions
1/2 tsp coarse ground salt (or to taste)
fresh cracked pepper to taste
After prepping the ingredients, heat a large skillet over a medium heat.
While the skillet is heating up, spread the diced butternut squash out evenly onto a parchment paper lined cookie sheet. Place under the broiler. Broil 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.