Thursday, August 21, 2014

Sage Plantain and Butternut Squash Hash (AIP, Paleo, Vegan)




Sage Plantain and Butternut Squash Hash 

If you follow me on Instagram or are a Facebook friend, you might have noticed I have a slight obsession with plantains right now. They are so complex, if you think about it. Unlike bananas, you can use them throughout their ripening process. Not only that, but at each stage they have a different flavor and texture. Green plantains are very starchy and not sweet at all. The brown plantains are as sweet as bananas. They give you so much to work with! For my first recipe creation, I used green plantains to make a savory breakfast hash.

Ingredients


1 green plantain, peeled and diced
1 cup butternut squash, peeled and diced (or frozen)
1 teaspoon rubbed sage
1/3 cup of bone broth, or broth of your choice
1 tablespoon your favorite cooking fat



Assembly Required


1. Peel and Cut Plantains. Another difference with plantains is how you cut them. You can’t peel them like a banana. Instead, chop off both ends and cut into sections. Then slice off the peel on each side.


Dice the plantain, making sure they are around the same size. 



2. If you are using a fresh butternut squash, peel and cut them similarly.

3. Heat your choice cooking fat in pan over medium-high heat. My choice today was some ghee.

4. Once pan is hot, throw in plantain pieces first and cook them for about 7-8 mins. If you are using fresh squash, add it now as well. If you are using frozen squash, cook plantains first for 5 mins, then add the squash to the pan the final 2-3 minutes. 



5. Finally, add the sage, broth and a little salt and pepper (omit of AIP) to taste.

6. Once it begins to boil, drop it down to a simmer, cover and cook for 5 minutes.

7. Remove cover. If there is any extra liquid left, let it cook off for another 1-2 minutes. 



8. Enjoy! It can be served as side to breakfast, topped with eggs, or even as a dinner side. It makes about 3-4 servings.




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