Ingredients

The following ingredients have 7 Servings
  • 1 small kabocha squash
  • 6 or 7 slices nitrate free bacon
  • 1 medium crisp apple (cored, and chopped)
  • 8 eggs (whisked)
  • 1/4 tsp salt
  • 1/4 tsp cinnamon
  • 1/8 tsp ginger
  • 1/8 tsp allspice

Instruction

  • Roast the squash ahead of time! Cut it in half, scoop out the seeds and place both halves face down on a foil lined baking sheet and bake at 400 degrees for about 30 minutes, or until the flesh is tender but not too soft, kind of like cantaloupe consistency. I had pre-roasted and refrigerated my squash prior to beginning.
  • Once you're ready to begin, preheat your oven to 375 degrees and heat a med-large oven proof skillet (I used cast iron) over med-high heat.
  • Cut your bacon into 1 inch pieces. Add the bacon to the pan and stir so it browns evenly.
  • Cut your roasted kabocha into half inch chunks (leave the skin behind!)
  • Once the bacon is cooked crisp, set aside to drain on paper towel. Retain 2 tbsp bacon fat to cook with.
  • Add the chopped apples and squash to the pan and sprinkle with spices. Cook over med heat in the bacon fat until soft. Add the bacon back to the pan and mix.
  • Carefully pour the whisked eggs over the apple, bacon, squash mixture to evenly coat and sprinkle with salt. Keep over heat for 30 seconds or so, until the eggs begin to dry around the edges.
  • Transfer the skillet to the preheated oven and bake about 15 minutes, minutes until just set. Let cool before serving. Store leftovers in the fridge for up to 4 days to reheat as needed.
  • Enjoy!