#1,156: Apple Bacon Butternut Squash Hash

When I first made this recipe, I cut down on the green onion significantly because I thought it would ruin the dish...it did not!  I LOVED the green onion in this and found myself adding more than I thought I would like.  This was really easy and very good.  I enjoyed it for both breakfast and lunch, and even on some spinach.  A great paleo recipe in my book! 
1 cup diced tart apples (about 1 large apple, use Granny Smiths for 21DSD)
4-5 strips Bacon
1/4 cup or more chopped green onions
1/2 tsp coarse ground salt (or to taste)
fresh cracked pepper to taste

Preheat the oven to broil.  Spread the diced butternut squash out evenly onto a parchment paper lined cookie sheet. Place under the broiler. Broil the butternut squash until it just starts to brown in spots and develop a skin, takes about 10-15 minutes. Stir once half way through cooking. Watch that it doesn't burn too much though. 

While the butternut squash is baking, heat a large skillet over a medium heat and add the bacon. Cook until crispy, then set aside to drain and cool, then break into pieces. Leave the bacon fat in the skillet for frying the squash.

Add all the butternut squash and apples to the bacon fat (if it has cooled down too much reheat before adding these ingredients). Continue to cook and stir the hash over medium-medium high heat until the apples just begin to soften. It helps to spread the hash evenly around the pan, then let it sit for a moment before continuing to flip/stir it around again. This will help it to 'brown' instead of steam itself, which could result in a soggy hash. Remove from the heat, add the bacon pieces, scallions, coarse salt and cracked pepper to taste.