Description
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
Units
Scale
- 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)
Instructions
- Preheat oven to 425F.
- 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.
- 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.
- Distribute the contents of both bowls in one even layer across one large or two medium-sized sheet pans, lined with parchment paper.
- Bake in the middle rack of the oven for 20-25 minutes, giving the mixture a stir halfway through baking.**
- Adjust for salt to taste.
- Garnish with fresh herbs to serve (optional).
Notes
*Omit red pepper flakes for AIP diet.
**Don’t skip this step! This will help the butternut squash cook evenly and prevent anything from charring too much.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baked
- Cuisine: American