Butternut Squash Hash Browns
with cubed Pancetta
Its kind of surreal sitting here realizing that I can once again post recipes. Its a happy day in my little world.
To those that didn't hear the story- About a month ago I lost Real Sustenance. Another website on my server was confiscated by the FBI. Since I was on the same server Real Sustenance (and a number of other websites) were swooped up with it. Not only this- but all my backups were confiscated as well. Its been a process to try to sort through the mess. I made the move to a brand new reputable server and now have 3 different backup systems in place. I feel confident at this point that I will be prepared for all possible future problems. As of now Almost all of my post have been restored. I'm missing The Dr. List that I put together and the snickerdoodle pancakes. If you have either of those printed or in your email from the subscription- could you possibly email them to me RealSustenance at gmail.com.? Thanks!
In the past month- my eating habits have completely changed. This change will become apparent in many of the posts to come. I have gone 100% Paleo and sugar free. I'm feeling better than I have in YEARS. Long story short- I've got an extra leaky, leaky gut and I figured out that I was reacting to all kinds of foods. The leaky gut was triggering my hashimoto symptoms on a daily basis. I could go on and on around why and how that happens. But I'll save that for another post. I'll be following this strict diet for a good chunk of time- with it will come posted recipes that I can eat- and some that I can't eat. Iris and I are heavy in the writing of our cookbook right now. Our deadline to finish is quickly approaching. The cookbook is comprised of gluten free grain based recipes. My point is that my hands are still heavy in all the various flours and I continually develop recipes outside of what I can eat at the moment. I spent a good chunk of time the last few weeks on Twix Bars! (I have developed 2 recipes- one for the grain free crowd and one for the grain eaters.) This recipe will be coming soon.
One of the biggest challenges on the Paleo diet is breakfast. I quickly discovered that the majority of breakfast recipes were comprised of eggs. Eggs used over and over in slightly different ways. While I LOVE eggs I try to push for a variety of foods in my diet (as much as this leaky gut tolerates).
I put together a few breakfast recipes recently that I'll be sharing in the next week. The first as the title suggest are hash browns made from the perfect potato replacement: Butternut Squash. Paleo or not these hash browns are perfect for a fall breakfast.
Butternut Squash Hash Browns
2 cups cubed Butternut Squash. Coconut Oil or Bacon lard. 1 Tsp Cumin 1 1/2 Tsp Cinnamon Salt & Pepper to taste Chopped Pancetta, Prosciutto or Bacon (optional) Stevia to taste or sugar (this will give you a delicious sweet and salty flavor- also optional)
- 2 cups cubed Butternut Squash.
- Coconut Oil or Bacon lard.
- 1 Tsp Cumin
- 1 1/2 Tsp Cinnamon
- Salt & Pepper to taste
- Chopped Pancetta, Prosciutto or Bacon (optional)
- Stevia to taste or sugar (this will give you a delicious sweet and salty flavor- also optional)
- In a skillet (preferably non-stick or cast iron) combine a TBS of oil and the cubed squash. Over medium heat begin to saute the squash.
- Add the spices. They will help create a crust to the finished hash browns. Add more oil as needed- don't be shy!
- Saute until hash browns are crispy on the outside and soft on the inside. If you cook them too long they may become softer than you would want for a hash brown.
- Stir in some cubed pancetta (or the other meat options mentioned) and briefly cook until warm.
Try using other varieties of squash in place of the butternut. Sweet Potatoes would also work wonderful with this spice profile.