Wednesday, October 17, 2012

Butternut Squash Homefries

Why not actual potato homefries? Come on now... if you don't know the answer, then I can't help you. Sweet potato homefries would be okay but you can't beat the nutrients in this disguised winter squash. It also has a little sweetness to it.  It's the sweet/savory balance that makes it a perfect breakfast side.

1 large organic butternut squash
2 tbsp pastured lard, bacon grease or butter (Kerrygold)
1/2 organic white onion chopped
1 tsp sea salt
1/2 tsp organic parsley
1/2 tsp organic garlic powder
1 tsp organic mixed seasoning
1/4 cup homemade bone broth (chicken, beef, pork or whatever you have)
2 pieces of bacon (optional)

Skin, de-seed and cube your butternut squash to about the size of potato homefries. If you are using the bacon, you will want to chop it up into small pieces and start it cooking in a large skillet with the lard, grease or butter. I didn't have bacon to spare, so I left it out of this batch. 
Once the skillet is hot, add the cubed butternut squash and cook it until you get a nice browning on as much of it as possible. Add the chopped onion about halfway through.

After the squash has a good amount of color on it, add the dry seasonings and mix everything together. By this time the squash should almost be cooked through. Pour the broth in the skillet, mix it around and put a lid on it to steam. In about 5 minutes take the lid off and let the excess liquid cook off. 
Serve hot and enjoy!
If you want to spice it up a little, you can add some chopped pickled jalapenos or a pinch or two of cayenne.