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Ingredients:
4 cups organic butternut squash, cubed
1 organic apple (I used Fugi)
1 sweet onion, diced
½ cup organic cranberries, whole
1 tbsp avocado oil
salt and pepper, to taste
1 tbsp herbs de Provence
¼ cup raw, unsalted pecans (roughly chopped)
2 eggs
Directions:
1
Preset the oven to 350°. In a large, oven safe skillet, heat avocado oil on medium-high heat.
2
Add onions and herbs de Provence. Sauté until lightly browned.
3
Add butternut squash And salt + pepper to taste and cook, mixing frequently for about 5 minutes.
4
Add the apples and continue cooking for about another 5 minutes.
5
Add cranberries and pecans to the mixture and lower the flame slightly. Continue mixing and shut off the flame.
6
In a separate bowl, beat two eggs and pour over the entire mixture. Coat the mixture evenly with the eggs and throw in the oven for about 15-25 minutes, or until golden brown.
7
Serve warm or room temperate and enjoy!
xoxo,
- Brooke
Ingredients
4 cups organic butternut squash, cubed
1 organic apple (I used Fugi)
1 sweet onion, diced
½ cup organic cranberries, whole
1 tbsp avocado oil
salt and pepper, to taste
1 tbsp herbs de Provence
¼ cup raw, unsalted pecans (roughly chopped)
2 eggs
