A gluten-free, paleo and Whole30 compliant healthy breakfast recipe designed to be easy to make.
Ingredients
2 lb butternut squash
4 Tbl coconut oil
1 lb pasture-raised ground pork
5 oz onion (about half a large onion)
6 oz celery (about 3 ribs)
8 oz fennel bulb (about half a fennel bulb)
2 tsp fennel seeds
1½ tsp dried oregano
1 tsp sea salt
¼ tsp black pepper
¼ cup butternut puree
¼ cup chicken broth
Instructions
Preheat oven to 375 degrees.
Peel butternut squash, remove seeds and dice into 1-inch cubes.
Spread squash on baking sheet pan, drizzle with 2 Tbl coconut oil, ¼ tsp salt then roast until soft, about 20-30 minutes.
While squash roasts, heat a large skillet over medium heat, add 1 Tbl coconut oil, then brown the ground pork, adding ¾ tsp salt, pepper, and breaking up any large chunks with spatula. Once no longer pink set aside on a plate.
In the same skillet, heat remaining 1 Tbl oil, then saute onion for 5 minutes until soft, then add celery, fennel bulb and fennel seeds. Saute for 5 minutes, then add broth, puree, and pork back into the skillet and stir to combine.
Serve the pork saute with the roasted butternut squash - you can toss them all together or serve the butternut as a side dish.
Recipe by Grace Brinton at https://gracebrinton.com/fennel-sausage-hash/