Squash & Apples for Breakfast {GAPS legal}

Our chickens have cut down on their egg production. Next year, maybe we’ll get more chickens so that even during winter months they’ll meet our family’s needs. For now, it takes getting really creative. What do we eat when we don’t have enough eggs to feed 9 hungry people?? Well, it was one of those (all too frequent) mornings that I came up with THIS delightful breakfast!!

Squash and Apples for Breakfast

INGREDIENTS

4 c winter squash (like butternut), cut into 1″ cubes
1/2 c butter or ghee or coconut oil
5 apples, cut into 1″ cubes
1/2 c honey
1 tsp ground ginger
2 TB coconut flour

METHOD

Sauté the squash in butter (or ghee or coconut oil) in a cast iron skillet over medium heat for about 10 minutes.
Add the apples, and saute for another 20 minutes.
Add in the honey, ground ginger, and coconut flour.
Stir with a wooden spoon and heat for another 3 minutes.

 

Serve!

 

This post was shared at Fat Tuesday.

6 thoughts on “Squash & Apples for Breakfast {GAPS legal}”

  1. Brenda, I just had this today and it was so delicious! The only thing I did differently was use fresh ginger instead of powdered (just because I had it on hand!). Honestly, I’ve never been a huge fan of winter squash but after eating this, I can’t say that anymore! Thanks for the recipe.

    Denise

    Reply
    • Shelly – My son has trouble with eggs too. A couple things in our regular rotation are:
      1) sweet potato black bean hash with onion & bacon
      2) a “non-let” which is all the fixins for a veggie omelet (or w/meat too) just not the eggs
      3) nut butter on a tortilla with chopped apple, and a sprinkle of granola and craisins
      4) avocado toast served with fruit and/or meat on the side

      Hope some of these ideas might be a help to you!

      Reply

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