Pros: easy to make in bulk for meal prepping, warm and cozy fall vibes, works for breakfast, lunch, or dinner.
Cons: 🤷🏽♀️
Butternut Squash Breakfast Tacos
This recipe reheats well and is an easy one to double or triple to meal prep or feed a big group!
Equipment
- chopper (if you want to make your life way easier)
Ingredients
- 2 tablespoons coconut oil, tallow, or avocado oil
- ½ organic yellow onion diced
- 1 pound organic butternut squash (about ½ large squash) peeled & cubed
- 1 organic apple cosmic crisp is my fav
- 1 pound grass fed ground pork, turkey, or beef
- 1 tablespoon dried thyme
- 2 teaspoons oregano
- ½ teaspoon nutmeg
- 1 teaspoon red chili pepper flakes more if you like it spicy
- 1 teaspoon Redmonds kosher salt
- cracked pepper
- 3 tablespoons organic coconut aminos found near the soy sauce in the store
- ⅛ cup cilantro chopped
- 1 cup spinach chopped
- 1 organic avocado optional side
- strawberries optional side
- Tia Lupitas cactus grain-free tortillas can replace with butter lettuce or no tortillas
Instructions
- In a medium mixing bowl, combine ground meat and seasonings (thyme, oregano, nutmeg, chili pepper flakes, salt, and pepper) together. Set aside.
- Place a large skillet over medium heat. Add oil. Once hot add diced onion and cubed butternut squash. Sauté for 2 minutes, stirring occasionally.
- Add diced apple. Cook another minute.
- Move the vegetable mixture to one side of the pan. Add the ground meat and let cook 1-2 minutes on each side before breaking it up with a wooden spoon.
- Cook until the ground meat is just barely not pink anymore (it’s gonna have heat for a bit longer be careful not to overcook here or you’ll get really overcooked meat).
- Drain any excess liquid from the pan, then stir the vegetables and meat together. Add coconut aminos and let cook on low-medium for about 5 minutes. The longer it simmers and reduces the more flavorful it’ll be but the more you might overcook the meat. Find your balance!
- Pull a spoonful of the hash to taste so you know how much salt.
- Mix in cilantro and spinach. Turn off the burner.
- Heat up tortillas and fill with the hash. Enjoy with some sliced avocado and fruit on the side!
Notes
Let cool before putting leftovers in the fridge so the squash doesn't steam anymore than it needs to.
Did you make this recipe?
Let me know how it turned out for you in a comment below!
