SAVORY WHOLE30 BUTTERNUT CHICKEN BREAKFAST BOWL
This
savory whole30 breakfast bowl is made with butternut squash, chicken sausage,
and sage cream sauce. Dairy free and paleo breakfast idea for busy families and
individuals who are looking for a healthy breakfast packed with protein,
nutrients, and flavor!
Prep
Time : 15 minutes
Cook
Time : 10 minutes
Total
Time : 25 minutes
Servings : 4
INGREDIENTS
Base
·
1
large butternut squash cooked (see notes on how to make)
·
4
chicken sausage I used Aidells chicken sausage
Sauce
·
1/2
yellow onion minced
·
1
tablespoon olive oil for sautéing
·
1
can full fat canned coconut milk chokah brand
·
1
tablespoon sage fresh, minced
·
1
tablespoon rosemary fresh, minced
·
salt
and pepper to taste
·
red
pepper flakes to taste
INSTRUCTIONS
1.
Prepare
squash (see notes on how to make). Scrape the meat from the skin of the squash
and set in a bowl.
2.
Slice
chicken sausages into bite size rounds. In a fry pan cook sausage pieces in a
drizzle of olive oil over medium heat until golden and crispy on the edges.
3.
In
a sauce pan, saute minced onion with 1 tablespoon olive oil until golden and
soft. Add rest of ingredients for sauce and heat until hot enough to serve.
4.
Add
cooked sausages to squash and mix, then pour cream sauce over and serve.
NOTES
How
to bake butternut squash: Preheat oven to 400F. Cut squash in half lengthwise
and set facedown on a baking tray with 1/2" water. Bake on 400F until when
poked with a fork is soft, but not mushy (about 40-60 minutes, depending on the
size of your squash).
Recipe from paleoglutenfree.com
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