Bacon Squash Dutch Baby
2 C. almond milk
1/3 C. coconut oil, melted
1 T. maple syrup
1/2 C. coconut flour
1 t. baking soda
1/4 t. cayenne pepper
2 C. diced butternut squash
2t. chopped thyme
2t. chopped rosemary
1 package of bacon, cooked and chopped
2 green onions diced, white bulb and green tops
1/4 C. coconut oil
1/4 C. maple syrup
1/8 t. cinnamon
1/8 t. nutmeg
pepper to taste
- Preheat oven to 425 degrees.
- In a large bowl, whisk the eggs, 1/3c coconut oil, 1T syrup.
- In a small bowl combine the coconut flour, baking soda, and cayenne pepper.
- Mix the dry ingredients into the wet ingredients and whisk until well combined. Set aside while you prepare the rest.
- Add the butternut squash to a skillet with a little fat of your choice. Cook until it just begins to soften. Add the herbs and toss well. Remove from skillet.
- In same skillet, heat the 1/4 C coconut oil and the 1/4 C maple syrup. Add the cinnamon and nutmeg and cook about 1 minute.
- Add the squash and bacon to a 9x13 dish, sprinkle the green onions over, and then pour the oil/syrup mixture over it. Whisk the egg mixture a little and then carefully pour into the baking dish.
- Bake for 20 minutes at 425 degrees and then reduce the heat to 375 and bake for 20-25 minutes longer.
- While I liked the sweetness of the dish I think I will put less syrup in the next time so that I have something a little more savory but with a hint of sweetness.
- I did a small dice on my squash but the next time I will use large chunks (probably quarter size or a little larger), especially if I precook the squash like I did in this recipe. I'm still debating on whether to pre-cook the squash or leave it raw and letting it cook as the dish bakes. If I decided to add it raw to the baking dish then I will try a small dice.