I love family gatherings around the holidays and the food is definitely part of it! However, if you’re following a Paleo lifestyle, or even AIP, finding compliant dishes might be a bit of a task if most of the guests do not eat the same way you do.
At our most recent Christmas gathering, I brought this side dish that turned out to be so delicious that I decided to add it to the recipes here. This recipe is presented as a side dish, serving 6-8, but can easily be served with some eggs for breakfast!
This recipe is Paleo and AIP friendly.
1 butternut squash, peeled and cubed into 1” pieces
2 medium sweet potatoes, peeled and cubed into 1” pieces
1 tbsp pastured bacon fat
1 gala apple, peeled and diced
8 slices pastured bacon, chopped (I like to use scissors for this.)
1 small onion, diced
1. Preheat oven to 425 F. Line a roasting pan with parchment paper. Place the cubed butternut squash and sweet potatoes into a bowl.
2. Melt bacon fat. Pour over the vegetables in the bowl, stir to coat.
3. Spread the vegetables into an even layer on the roasting pan. Sprinkle with sea salt. Roast 40-50 minutes until golden brown.
4. While that’s roasting, heat a medium size pot to medium heat. Cook the bacon pieces. When some fat is released from the bacon, add the onions and cook until soft.
5. When the bacon and onions are just about cooked through, add the apples and cook for about 3 minutes.
6. Once the vegetables are roasted, remove those from the oven and add to the pot. Stir to combine everything. *The squash and sweet potatoes will be soft so stir gently. (If you find too much bacon grease to be left over, drain into a mason jar and save to use as a cooking fat later.)