Friday, October 25, 2013

Butternut Squash Fall Skillet

I am in full on fall recipe mode now and this one skillet meal is no exception! Warm, sweet apples and butternut squash mixed with ground beef and topped with a cinnamon-sprinkled fried egg. This would be great for breakfast or dinner...oh, or lunch.

I actually wrote up four recipes last week that I am just waiting to share with you! I feel like Baby A has finally emerged from newborn mode and he actually has fun watching me long as I stomp around, make funny noises and whatever else it takes to make him smile while I cook. He does seem to become mystified by steam rising from a pot of boiling water. It's pretty cute. The bonus for you is that it shouldn't take you nearly as long to make this as it did me, unless you are also trying to entertain an infant while you cook.

I was lazy and bought a container of butternut squash cubes to make this recipe. Do you usually buy a whole butternut squash and peel, chop and de-seed it or do you like to be lazy like me? Actually, we do usually buy whole butternut squash and I just put Kevin in charge of peeling and chopping. :) It's a man's job, for sure, right?

Speaking of butternut squash - do you have a favorite recipe using butternut squash? Until I made this, I only had one other butternut squash recipe in my repertoire, this Butternut Squash Lasagna from Health Bent. It is soooo good! Alright, enough is the recipe!


Butternut Squash Fall Skillet
Serves: 4
Time: 1 hour

1 tbsp coconut oil
2 cups of 1/2'' butternut squash cubes (equivalent of 1 small or 1/2 of a large butternut squash)
1 tbsp pumpkin pie spice
2 green apples, cut into 1/2'' cubes
1 lb ground beef
1/2 tbsp cinnamon
1/2 tsp ground cloves
Salt and Pepper to taste
1 tbsp olive oil
4 eggs

Preheat oven to 375F

Heat coconut oil in a large cast iron or oven proof skillet over medium high heat.

Once hot, add butternut squash and pumpkin pie spice to skillet and cook for 5 minutes, stirring frequently to coat squash with spices.

Add apples to skillet, stir to incorporate with squash and cook for 2-3 minutes.

Add remaining spices and ground beef and cook until completely browned, breaking it up with a spoon or spatula as you cook.

Once beef is browned, remove skillet from stove and place in oven for 15-20 minutes, until squash is fully cooked and soft.

While skillet is in the oven, heat olive oil in a separate pan over medium heat. 

Crack eggs one at a time into pan (you can cook one or two at a time, depending on how many will fit in your pan) and cook for 2-3 minutes, until white is set. Do not disturb eggs while cooking.

If you prefer your eggs sunny side up, cover the pan and continue to cook until the eggs are done to your liking. For over-easy or over-medium eggs, flip the eggs and cook for an additional 60 to 90 seconds, until yolk is cooked to your liking. I like my yolks a little runny, so I usually cook mine for about 60 seconds.

Continue until all eggs are cooked.

Divide squash mixture evenly between four bowls. Top each with a fried egg, sprinkle with additional cinnamon and dig in!