So, I came up with this yesterday with whatever I had on hand, and it was a family hit. Everyone begged for the seconds that I did not have.

Chicken and Butternut Squash Sauté:

In cast iron skillet add about 5 slices pastured nitrite free bacon cut into small pieces and sauté on medium until slightly brown

Add half a butternut squash cut into small cubes, sauté for about 10 mins on medium, then add half a yellow onion cut into coarse squares for 5 mins

In another skillet fry 4 organic free range chicken thighs until brown, season with garlic powder and salt while cooking

When chicken is done, cube and add to first skillet, stir and cook together for about 5 mins

Add 3 cloves minced fresh garlic, cilantro and a dash of taco seasoning and cook a few more minutes

Fry pastured eggs over easy in chicken pan

Serve chicken squash and eggs on a plate and sprinkle with a bit of fresh cheddar and a dash of red pepper

Enjoy!

I would have added kale to the skillet and some avocado on the side if I had had some. Prep and cook time took about 30 mins total. I fed 6 people.

My son says this card makes him very hungry just looking at it and remembering.

How do you like to cook your butternut squash?