Paleo Squash Fest

Breakfast is my favorite meal of the day by far, regardless of the time of day, and one of my favorite local breakfast restaurants, Scrambles Cafe, has this epic meal called “Spud Fest.” It’s kind of like a breakfast party in your mouth: home fries, bacon, green peppers, onions, mushrooms, cheddar cheese, topped with eggs (at least that’s how I used to get it. It’s totally customizable). It’s my fave. Needless to say, I haven’t allowed myself in that establishment for quite some time considering I can’t have cheese and now I can’t even have white potatoes, so I decided to make my very own Whole30 version of Spud Fest. Here’s what you need:

First preheat the oven to 400 degrees, then cut the butternut squash from the neck (leave the bulbous part for another day and time), cut off the skin and chop it into cubes a la home fries. Toss the cubes in olive oil, salt and pepper, then spread them out on an aluminum foil wrapped pan and bake for about 20 minutes (at which point use a spatula to flip them all over to brown the other side for another 10-20 minutes).

While the squash is baking, brown the ground turkey over medium heat. Once it’s cooked all the way through add the onions, peppers, mushrooms and salt and pepper to taste. When veggies are at desired tenderness, combine with roasted butternut squash, fry the two eggs and dump them on top of your delicious pile of goodness. Garnish with an avocado and sriracha to make it that much better.