As part of a new feature here on Healthy Families for God, we’re going to be bringing some regular new whole foods recipes to help you feed your family healthy!
Genevieve Doll is a Natural Chef, Mama of a 2 year old and fellow believer. Her passion pre-culinary school (which was also pre-marriage) was to inspire moms to feed their families well! She’s very grateful to be doing that today, as well as being at home with her little guy. She works for a national magazine and recipe development for each quarterly publication.
For this week’s recipe, Genevieve has a delicious, healthy breakfast of Butternut Squash Hash with Bacon and Spinach. This breakfast is well-rounded and you can sub organic turkey bacon or leave it out if you don’t eat pork. Adapt however you’d like!
Be sure to use eggs from pastured hens not only for the better nutritional profile but also for the better taste! (If you say you don’t like eggs and have never tried them from pastured hens on grass and in sunshine, try those before you write off eggs!)
Butternut Squash Hash with Bacon & Spinach
This simple, seasonal breakfast can be prepped the night before to save time in the morning. Butternut squash is rich in carotenoids, which the body converts to Vitamin A. Vitamin A is essential for healthy vision and supports the immune system. Chop garlic and let rest for about 5 minutes before adding to pan in order to release allicin, an antiviral compound. Be sure to select bacon from pasture-raised pork.
Ingredients
1 medium butternut squash (about 2 lbs)
12 oz bacon, 1 inch slices
1 tsp cumin
1 tsp cinnamon
½ tsp sea salt
2 cups loosely packed chopped spinach
4 medium garlic cloves, minced
4 fried eggs
Procedure:
Preheat oven to 400°F. Line a large rimmed baking sheet with unbleached parchment paper or use a stone baking sheet.
Peel butternut squash and slice into ½ inch cubes.
Toss squash, bacon, spices and sea salt together on baking sheet.
Roast for 35 minutes until bacon begins to crisp. Stir in spinach and garlic. Cook for an additional 5 minutes until spinach is wilted.
Serve topped with a fried egg.
Serves: 4
Author: Genevieve Doll, Natural Chef