Fall is here.
I have pretty mixed feelings about it. I love summer, the long days and the sunshine… I’m always sad when it ends… but fall… Fall is the most delicious of all the seasons. Fall means, squash, apples, pears, mushrooms, and roasted chestnuts.
I not a fan of the constant rain that comes along with it, but it is the perfect excuse to stay inside and cook.
This recipe is the perfect breakfast option for a lazy Sunday morning.
Sweet and smoky.
It takes a little while to make but most of that time is just waiting for it to bake.
This would also be a great camping breakfast. The squash could be prepped beforehand to cut down on the hassle of peeling and chopping while outdoors.
Simply place skillet on a grate over hot coals, cover and bake until the squash is tender. Cooking times will vary, check every 5 mins.
- 2 tbsp olive oil
- 1 onion chopped
- 1 small butternut squash
- 3 cloves garlic
- 1 cup chopped bell pepper
- 1 jalapeno pepper, seeded and finely diced
- 1½ cup shelled edamame
- 1 tsp smoked paprika
- 2 tsp cumin
- ½ tsp chili powder
- 1 tsp salt
- ¼ tsp black pepper
- ¼ cilantro
- Preheat oven to 350 degrees.
- Peel and seed the butternut squash and cut into ½ inch cubes.
- Heat the oil in a large ovenproof skillet over med-high heat.
- Once the oil is hot add the onion. Cook until lightly browned, 3-5 min, stirring occasionally.
- Add garlic, paprika, cumin, chili powder, salt, and pepper. Cook until fragrant, about 30 seconds.
- Add peppers, squash, and edamame. Transfer skillet to the oven and bake for 20-25 min or until squash is easily pierced with a fork.
- Top with cilantro