Description
An easy and delicious way to enjoy fall veggies—for breakfast!
From Erica Kastner of Buttered Side Up.
Ingredients
- 1 Medium Acorn Squash, Washed, Seeds Removed, Cut Into 3/4-inch Cubes
- 2 Medium Red Potatoes, Washed And Cut Into 1/2-inch Cubes
- ½ Yellow Onion, Finely Diced
- 4 ounces, weight Baby Bella Mushrooms, Sliced
- Salt And Pepper, to taste
- 8 ounces, weight Thin-cut Bacon, Chopped Into Medium Pieces
- Butter, For Frying And Serving
Preparation
Preheat oven to 425ºF.
Divide squash, potatoes, onion, and mushrooms evenly onto 2 rimmed baking sheets. Sprinkle with salt and pepper to taste. Sprinkle bacon pieces evenly over the top.
Bake in preheated oven until veggies are tender and bacon is getting crispy, about 45–50 minutes. Remove from oven, cool, and store in an airtight container in the refrigerator.
To serve, heat a good amount of butter in a cast iron skillet over medium heat. Add desired amount of roasted veggies and cook until hot and beginning to crisp up. Serve with a fried egg and extra butter.
